Make Kaya Jam (if not using store-bought): In a saucepan over medium-low heat, combine coconut cream, palm sugar, white sugar, and pandan leaves. Whisk for 5 minutes until sugars dissolve and mixture simmers. Remove pandan (or strain if blended). Temper egg yolks with a bit of hot mixture, then pour yolks back into pan. Cook on low, stirring constantly, for 5-10 minutes until thickened. Cool in a jar and refrigerate.
Toast Bread: Toast bread slices in a toaster or over charcoal until golden and crisp, about 2-3 minutes per side.
Spread Kaya: Spread 1-2 tablespoons kaya jam evenly on each slice, reaching edges.
Add Butter: Arrange 2-3 thin butter slices on two kaya-spread slices.
Assemble: Sandwich with remaining slices, press gently, and cut diagonally or into fingers.
Optional Eggs: Boil water, remove from heat, add eggs, and cover for 6-7 minutes for soft-boiled. Crack into a dish, season with soy sauce and white pepper, stir, and dip toast.
Serve: Serve immediately with eggs and kopi (coffee with condensed milk) for the full experience.
