Kaya Toast with Coconut Jam and Egg Cloud

Directions

1. To prepare Coconut Jam, puree all ingredients except pandan leaves. Pour equal amounts of mixture into 2 Cryovac bags, adding 1 pandan leaf per bag; vacuum and seal bags. Cook in a sous vide bath at 180°F for 1 hour or until completely cooked and thickened. Remove mixture from bag and blend with a large immersion blender. Press through a chinois and place in a large bowl. Cover the surface directly with plastic wrap to avoid forming a skin while it cools. 
2. To prepare Egg Cloud Foam, puree all ingredients and place in a medium sized Cryovac bag. Vacuum and seal bag. Cook in a sous vide bath at 162.5°F. Cook for 10 minutes, then remove bag from water and knead bag slightly to mix. Cook for a few minutes more or until slightly thickened, but not curdled. (Mixture will cook quickly at this point.) Strain through a China cap. Pour into CSI gun and dispense 2 nitrous canisters into gun, shaking vigorously between each charger. 
3. When ready to serve, butter bread and toast until golden brown on both sides. Spread Coconut Jam generously on one side of toast. 
4. Dispense the Egg Cloud Foam into small ramekins; top with pepper and a mist of soy sauce. Place a ramekin on plate with bread and serve immediately.