Roti Bakar Srikaya Pandan Kelapa (Grilled Toast with Pandan Coconut Jam)
🧂 Ingredients
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- 4 slices thick white bread
- 3 tbsp margarine or butter, for spreading on the bread
- 3 eggs
- 100 grams granulated sugar
- 200 ml thick instant coconut milk
- 5 leaves pandan leaves, tied into knots
- 1/2 tsp pandan paste (optional, for a greener color)
- 1/4 tsp salt
- 4 tbsp coarsely grated coconut (semi-mature coconut)
- 1 tbsp palm sugar, finely shaved
- 2 tbsp shredded cheddar cheese, for topping (optional)
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👩🍳 Instructions
- 1 First, make the pandan srikaya jam: whisk together the eggs, sugar, and salt in a heatproof saucepan until the sugar has partly dissolved.
- 2 Pour in the thick coconut milk little by little while continuously stirring so the egg doesn't clump, then add the knotted pandan leaves.
- 3 Cook the mixture over low heat, stirring constantly in one direction with a whisk; don't leave it unattended so it doesn't curdle or clump.
- 4 Once it starts to thicken, add pandan paste to taste to boost the color and aroma, then stir well.
- 5 Keep cooking and stirring for about 15-20 minutes until the jam has thickened completely and turned a brownish-green color; remove from heat, let cool, and discard the pandan leaves.
- 6 Toast the coarsely grated coconut in a dry skillet with no oil over low heat, stirring constantly until it's dry, golden brown, and fragrant; set aside.
- 7 Heat a flat griddle or nonstick pan over low heat, and evenly spread margarine on one side of each slice of white bread.
- 8 Place the bread with the margarined side down onto the hot pan, and toast until golden brown and crispy, about 2-3 minutes.
- 9 Flip the bread, and evenly spread the top with pandan srikaya jam to taste.
- 10 Sprinkle with the toasted coconut, shaved palm sugar, and shredded cheese if desired, then toast the bottom side until golden and crispy.
- 11 Remove the bread, fold or cut it into two triangular halves, and serve while warm so the jam is still slightly melty and the toast is at its crispiest.
💡 Tips
• Cook the srikaya jam over low heat and be patient, stirring constantly so it doesn't curdle or turn lumpy—this is the key to a smooth, glossy jam.
• The srikaya jam can be made in a large batch and stored in the fridge for up to 5 days in an airtight container, ready to use anytime.
• Use thick white bread or whole wheat bread so the toast has a sturdier texture and doesn't get soggy easily once spread with jam.
• When toasting the grated coconut, don't let it burn—just toast until dry and fragrant so the flavor stays savory and isn't bitter.
📊 Nutrition Facts / serving
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