An authentic Singapore-style breakfast at the kopitiam (coffee shop) has to come with kopi (coffee), soft-boiled eggs, and kaya toasts. I have all the casts to create this breakfast at home except kaya (coconut jam). For years, I did not attempt to make this jam since someone told me that it requires hours of stirring the jam over the stove. I finally tried last weekend. It turned out to be much easier than I thought. Never believe that you can’t until you try! The smell and taste is very authentic; texture wise, could be better. I will continue to experiment and update this post with new findings… In the meantime, the casts for a perfect kopitiam breakfast  are complete. Enjoy!
- 4 large egg yolks
- 1 1/2 cup coconut cream, I used Kara coconut cream
- 5 oz palm sugar
- 4 screw pine leaves, tied individually into a knot
- Whisk egg yolks with 1/4 cup coconut cream in a medium bowl until well combined.
- In a medium sauce pan, heat palm sugar over medium low heat until melted. Stir until sugar has caramelized to a golden brown, about 6 minutes. Keep the saucepan heated, otherwise, the sugar will harden.
- Maintaining medium heat, whisk in the remaining coconut cream. Continue to stir until the mixture has thickened (foams subside and slow bubbles form at the surface), about 8 more minutes.
- Remove from heat. Ladle half of the coconut cream mixture into the egg mixture and whisk until well combined. Return the mixture to the saucepan, and continue to stir over medium low heat until the mixture has thickened to the consistency of pudding.
- Strain into a container and let it cool completely. Chill until cold and set.
- Serve on toasted bread. I like to spread butter on one side and kaya on the other. Oh so good!