Ingredients
Original recipe: 4 sandwiches. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 8 eachslices white wheat sandwich bread
- 160 gprepared coconut-and-egg kaya spread
- 40 gsalted butter, chilled and thinly sliced
Make it
- Cut the chilled butter into thin slices and divide into four equal portions. Set out the kaya so the toast can be assembled while hot.
- Toast the bread in a toaster or a dry pan over medium heat for 2–3 minutes per side, until golden and crisp. Work in batches as needed.
- Spread 20 g kaya on one side of every slice. Place a portion of butter on four slices and close with the remaining toast, kaya-side inward.
- Cut each sandwich in half and serve immediately, while the bread is crisp and the butter is beginning to soften. Refrigerate the opened kaya according to its label.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Eggs, Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.