Bread Butter Ayam Brand



  • 1/2 kg prawn, cleaned but keep the skin.
  • 1 litre Ayam Brand Coconut Milk
  • 1 cup of water
  • 2 tbsp coriander, crushed
  • 1 tbsp fennel seeds, crushed
  • 1 ginger,  crushed
  • 1 cm galangal, crushed
  • 2 tsp turmeric
  • 1 red chilli, sliced
  • 1 tbsp tamarind paste
  • Salt as needed


  1. Butter a baking dish and butter all slices of bread on both sides.
  2. Arrange the first layer of bread. Sprinkle with half of the dates and half the toasted coconut.
  3. In a small bowl, whisk the eggs, orange zest, sugar, vanilla and coconut milk together. Pour 1/3 of the mixture over the first layer of the bread.
  4. Next, layer the remaining slices of bread. Sprinkle with the remaining coconut and dates. Pour the rest of the egg mixture.
  5. Press the bread down gently until it is fully soaked.
  6. Oven bakes for 20 to 25 minutes at 180°C until it is set. Insert a sharp knife or toothpick to check that it is not too moist or too dry.
  7. To serve, simply scoop some onto a plate and scatter with fresh cream or chocolate sauce.

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