Directions
To make
- Cut pandan leaves into small pieces and place into a blender with 80ml of water.
- Blitz into fine pulp.
- Squeeze out the juice through a strainer into a container.
- Let it settle for 20-30 mins.
- Slowly pour away the water, and the residual that settles at the bottom is the pure pandan extract. Set aside.
- In a metal mixing bowl, place sugar and eggs together.
- Then, whisk with a balloon whisk until well incorporated. Place the mixing bowl over a pot of boiling, simmering water under low heat.
- Continue to whisk gently until it turns watery.
- Add in coconut cream and stir it well.
- Then add in pandan extract. Continue to whisk gently every few minutes so the sides do not burn.
- Keep stirring with a whisk periodically until it starts to thicken. This will take around 40-50 mins.
- Once it reached your desired consistency, take it off the heat and pour into sterilised air-tight jars.
- Once cooled, keep chilled in the refrigerator.
- Trim off crusts and toast bread slices with a toaster to golden brown. Then ,spread pandan kaya to one slice of the toast (or both slices) and arrange cold butter slices in between.
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