Roti Bakar — Malaysian Kaya Toast

Whisk the eggs, coconut milk, granulated sugar and salt in a large bowl. Put the mixture in a heatproof bowl set over a saucepan of boiling water and cook for 25 minutes, stirring continuously, until thickened. Keep the heat low to prevent the eggs curdling.

Remove the kaya spread from the heat and leave at room temperature for 30 minutes. If used while hot, it will be runny on the bread; it thickens as it cools.

Melt the butter in a frying pan and fry the bread slices for 8 minutes, until golden on both sides.

Spread plenty of kaya over the hot bread slices and serve in pairs on plates.