Mission Toast with Pandan Sri Kaya

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The versatile pita makes a great tea-time snack; toast these pocket breads till hot and crisp on the outside and fill generously with butter and home-made kaya for a treat the whole family will enjoy.

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Ingredients

5 Mission Plain (or Wholemeal) Pita
5 eggs, slightly beaten
280 g sugar
180 ml thick coconut milk
1/8 tsp salt
3 tbsp thick pandan juice
few drops green colouring
butter to spread on pita bread
few slices cheddar cheese (optional)

Instructions

  1. Mix eggs, sugar, coconut milk, salt, pandan juice and green colouring until sugar dissolves. Strain into a thick-bottomed stainless steel pot.
  2. Cook on low heat, stirring regularly with a wooded spoon.
  3. The kaya is ready when it becomes thick and smooth and a line can be drawn at the back of the spoon.
  4. Using a serrated knife, cut the pita bread into halves or wedges to form pockets. Lightly toast both sides on a heated pan until golden brown.
  5. Spread a generous amount of butter in the pita followed by kaya. Top with cheese if using and serve with a cup of coffee or tea.

 

Cook kaya on low heat in a thick-bottomed stainless steel pot to cut short the time instead of double-boiling. Stir continuously to make sure it becomes a smooth and silky custard.

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Mission Toast with Pandan Sri Kaya

The versatile pita makes a great tea-time snack; toast these pocket breads till hot and crisp on the outside and fill generously with butter and home-made kaya for a treat the whole family will enjoy.

 Preparation Time: Total time: Serves 1 Ingredients: 5 Mission Plain (or Wholemeal) Pita
5 eggs, slightly beaten
280 g sugar
180 ml thick coconut milk
1/8 tsp salt
3 tbsp thick pandan juice
few drops green colouring
butter to spread on pita bread
few slices cheddar cheese (optional) Instructions:
  1. Mix eggs, sugar, coconut milk, salt, pandan juice and green colouring until sugar dissolves. Strain into a thick-bottomed stainless steel pot.
  2. Cook on low heat, stirring regularly with a wooded spoon.
  3. The kaya is ready when it becomes thick and smooth and a line can be drawn at the back of the spoon.
  4. Using a serrated knife, cut the pita bread into halves or wedges to form pockets. Lightly toast both sides on a heated pan until golden brown.
  5. Spread a generous amount of butter in the pita followed by kaya. Top with cheese if using and serve with a cup of coffee or tea.

 
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