This is how this dish looked like in 2014.
Fast forward 2018, I recreated this dish and this is how it looked like. I kinda regretted dredging it with panko breadcrumbs as they lost that iconic yellowish look.
You can get the shokupan recipe on my previous post or visit: https://www.fatdough.sg/post/shokupan
You can get the nyonya kaya recipe on my previous post or visit: https://www.fatdough.sg/post/nyonya-kaya
You can get the cultured butter recipe on my previous post or visit: https://www.fatdough.sg/post/cultured-butter
In a skillet over medium-low heat, add about 2 inches of oil.
*To check the temperature of the oil, simply insert a wooden chopstick.
If there are bubbles forming around the chopstick, the oil is ready. The bubbles should not be bubbling rapidly.*
In a shallow bowl, add eggs and milk.
Whisk to beat the eggs and combine well.
Remove crust from the bread.
*You can save the crust for bread crumbs or fry them up into bread fries*
Dredge the bread with the egg mixture on both sides.
Gently drop the sandwiches into the oil away from you.
Fry until lightly golden brown on both sides.
*The bread will brown and burn very fast. Make sure the temperature is at medium-low heat. Using a pair of chopsticks to keep flipping for even browning.*
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the steps with the remaining bread.
Spread kaya on 2 slices of the fried bread.
Spread butter on another 2 slices of fried bread.
Stack the butter slices onto the kaya ones.
Finally, place the remaining slices on top.
Slice and serve with a drizzle of condensed milk.
To make bread fries, toss the crust into the remaining egg batter and fry until crispy. I like to serve with kaya as a dipping sauce and a drizzle of Nature Superfoods' yacon syrup or maple syrup.*
