Ingredients:
- 8 pandan leaves, washed and tied into a knot
- 3 eggs
- 2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
- dash ground white pepper
Directions:
- In a small saucepot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
- Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
- In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
- Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
- Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
- Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
- Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
- To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
- Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2605.97 Kcal (10911 kJ) | ||
| Calories from fat | 1052.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.92g | 180% | |
|---|---|---|---|
| Cholesterol | 1199.46mg | 400% | |
| Sodium | 2082.27mg | 87% | |
| Potassium | 1080.24mg | 23% | |
| Total Carbs | 345.96g | 115% | |
| Sugars | 207.82g | 831% | |
| Dietary Fiber | 12.89g | 52% | |
| Protein | 70.43g | 141% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.7mg | 60% | |
| Calcium | 4378.3mg | 438% | |
| Amount Per 100 g | |||
| Calories | 256.79 Kcal (1075 kJ) | ||
| Calories from fat | 103.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.52g | 180% | |
|---|---|---|---|
| Cholesterol | 118.19mg | 400% | |
| Sodium | 205.18mg | 87% | |
| Potassium | 106.44mg | 23% | |
| Total Carbs | 34.09g | 115% | |
| Sugars | 20.48g | 831% | |
| Dietary Fiber | 1.27g | 52% | |
| Protein | 6.94g | 141% | |
| Vitamin C | 0.7mg | 12% | |
| Iron | 1.1mg | 60% | |
| Calcium | 431.4mg | 438% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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