Hong Kong–style French toast is often made with savoury fillings, such as peanut butter, cheese or satay beef (I use kaya jam here, but feel free to use any flavour jam or other filling you might like). The bread is coated in egg, then deep-fried (rather than pan-fried) and served with a generous amount of butter, maple syrup or condensed milk. My recipe here gives instructions for pan-frying, as it’s easier to do at home, but do deep-fry it if you wish. Paired with a cup of hot tea, this French toast is perfect for tea time.
Spread two slices of the bread with the kaya jam. Sandwich with the remaining bread and gently press to seal.
Whisk together the eggs and milk in a shallow bowl. Dip the sandwiches into the mixture to coat evenly.
Heat the oil and butter in a frying pan over medium heat. Add the coated sandwiches and fry for 1 minute each side or until golden brown, then stand the sandwich up and fry the edges for about 30 seconds each. Serve hot with extra butter and some maple syrup.
Note: Kaya jam is a sweet, spreadable condiment made from coconut milk and sugar. It’s very popular in Singapore and Malaysia and is normally a light yellow–green colour. There is also a caramelised version, which is dark brown.
Hong Kong–style French toast is often made with savoury fillings, such as peanut butter, cheese or satay beef (I use kaya jam here, but feel free to use any flavour jam or other filling you might like). The bread is coated in egg, then deep-fried (rather than pan-fried) and served with a generous amount of butter, maple syrup or condensed milk. My recipe here gives instructions for pan-frying, as it’s easier to do at home, but do deep-fry it if you wish. Paired with a cup of hot tea, this French toast is perfect for tea time.
This recipe is from new cookbook A Day in Hong Kong by ArChan Chan. All photography © Alana Dimou.
Ingredients (Serves 2)
4 slices soft white bread, crusts removed
1 tablespoon kaya jam (see note)
2 eggs
2 tablespoons milk
1 tablespoon vegetable oil
20 g (¾ oz) butter, plus extra to serve
maple syrup, to serve
Method
Note: Kaya jam is a sweet, spreadable condiment made from coconut milk and sugar. It’s very popular in Singapore and Malaysia and is normally a light yellow–green colour. There is also a caramelised version, which is dark brown.
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