- In a large bowl, whisk the yolks until well beaten. If you prefer a thicker consistency, add in a beaten whole egg.
- 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.
- Then, pour the hot mixture into the beaten egg yolk. While pouring, stir quickly to combine well. Return the mixture to the pot.
- 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.