Hyderabad x Singapore
Kaya double ka meetha
Singapore's kaya toast went to a Hyderabadi wedding and became the dessert everyone queued for.
70 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original434kcalsame
11 gproteinsame
2 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Whisk the eggs with 60 g sugar, then the coconut milk. Cook in a heatproof bowl over a pan of gently simmering water on low heat with the pandan, stirring constantly, for 15 minutes until thick. Strain.
- 2Cut each bread slice into 2 triangles. Fry in the ghee on medium heat for 2 minutes a side until golden.
- 3Simmer the milk with the saffron, cardamom and remaining sugar on medium low heat for 15 minutes, stirring, until reduced by a third.
- 4Dip half the bread in the milk and lay in a dish. Spread with half the kaya, add the rest of the bread and kaya, then pour over the remaining milk.
- 5Rest 15 minutes to soak. Finish with almonds and pistachios and serve warm or chilled.
Serve it like this
Cut a neat square and lift it onto a plate to show the green kaya layers, then scatter almonds and pistachios with a thin ribbon of saffron milk around it.
