A Malaysian breakfast classic, roti bakar is made by frying bread slices in butter and spreading them with a homemade coconut milk and egg jam called kaya. The creamy, lightly sweet jam turns simple toast into a breakfast children enjoy just as much as adults.
Whisk the egg, coconut milk, granulated sugar and salt in a wide bowl. Set the mixture over a pan of simmering water in a heatproof bowl and cook, stirring constantly, for 25 minutes until thickened; keep the heat low so the egg does not curdle.
Remove the kaya from the heat and let it rest at room temperature for 30 minutes; used while hot it stays runny on the toast, but it thickens properly as it cools.
Melt the butter in a pan and fry the bread slices for 8 minutes, until both sides are golden.
Spread a generous layer of kaya over the hot bread slices and serve in pairs.
Never turn the heat up high while cooking the kaya; the steam from the simmering water should cook the egg gently, or it will curdle. Allergens: contains gluten (bread), milk and dairy (butter) and egg.
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