Directions

To Prep

1. Mix 150g sugar with coconut milk, whisk till sugar dissolved.
2. Add in beaten eggs, stir to combine well, set aside.

To Cook

1. Heat 100g sugar in a saucepan, cook over medium to low heat till sugar melts and become syrupy and golden in colour. Take care not to burn sugar, lower flame if required.
2. Pour sugar syrup into egg and coconut milk mixture. Syrup will curdle (it is normal) in mixture. Stir till syrup dissolved and mixed in the mixture.
3. Sift mixture into another stainless steel bowl (will use this bowl to double boil). Then add in pandan leaves.
4. Double boil the stainless steel bowl mixture in a pot filled with boiling water, stir kaya mixture every 1-2 mins. Discard pandan leaves after half hour.
5. To achieve desired thickness will take about an hour of cooking.
6. Turn off heat, leave to cool completely before storing in a clean dry jar.
7. Your Malaysian Kaya is ready!