Kaya toast

Knot the pandan leaves and warm them with the coconut milk until hot, without boiling.

Whisk the eggs with the sugar until it dissolves and strain the mixture through a fine sieve.

Pour the warm coconut milk into the eggs in a thin stream, stirring without stopping.

Cook the mixture over a water bath for forty minutes, stirring with a wooden spoon, to the thickness of jam.

Remove the pandan leaves and cool the kaya completely; it thickens further.

Boil the eggs exactly six minutes and serve them in a bowl with soy sauce and white pepper.

Toast the bread crisp, spread it with kaya and lay a cold slice of butter between two pieces.