Directions

To Cook

1. In a large bowl, whisk the yolks until well beaten. If you prefer a thicker consistency, add in a beaten whole egg.
2. In a small pot over medium heat, add brown, caster sugar, and coconut milk and stir to dissolve with a small balloon whisk. Add pandan leaves and heat mixture to simmering point.
3. Then, pour the hot mixture into the beaten egg yolk. While pouring, stir quickly to combine well. Return the mixture to the pot.
4. Set the pot on low heat, and stir constantly using a spatula to avoid burning the kaya. Gently stir until kaya thickens enough to coat the back of the spatula. Transfer to a dry container/ jar to let it cool completely.