Directions

To make

1. Cut pandan leaves into small pieces and place into a blender with 80ml of water.
2. Blitz into fine pulp.
3. Squeeze out the juice through a strainer into a container.
4. Let it settle for 20-30 mins.
5. Slowly pour away the water, and the residual that settles at the bottom is the pure pandan extract. Set aside.
6. In a metal mixing bowl, place sugar and eggs together. Then, whisk with a balloon whisk until well incorporated.
7. Place the mixing bowl over a pot of boiling, simmering water under low heat.
8. Continue to whisk gently until it turns watery.
9. Add in coconut cream and stir it well.
10. Then add in about 1 tbsp of the pandan extract. Continue to whisk gently every few minutes so the sides do not burn.
11. Keep stirring with a whisk periodically until it starts to thicken. This will take around 40-50 mins.
12. Once it reaches desired consistency, take it off the heat and pour into sterilised air-tight jars.
13. Once cooled, keep chilled in the refrigerator.
14. 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.