Directions

To Prep

1. Blend pandan leaves pieces with a dash of water to extract 1½ tbsp of pandan juice.
2. In a heatproof mixing bowl, combine coconut milk, pandan juice and sugar. Mix until sugar is dissolved.
3. Beat the eggs gently and add in to the bowl, then mix well.
4. Sieve the coconut milk and egg mixture for lump-free custard.

To Cook

1. In a large pot, fill ⅓ with water, and bring to boil. Reduce to medium heat and place mixing bowl into the pot; using the double-boil technique to cook the pandan kaya.
2. When the mixture starts to thicken after cooking for about 5 mins, turn to medium-low heat and continue cooking for another 5-8 mins. Then, turn to low heat and cover with a lid. Tie a piece of cloth over the lid to absorb access water from condensation. Cook for 1 hr.
3. In a separate saucepan, heat ingredients for caramel over low heat until sugar starts to melt. Add 1 tsp hot water and continue to cook until golden brown. Do not over stir.
4. Add caramel to kaya. Using a balloon whisk, mix well and whisk until kaya is smooth. Then, set aside to cool.
5. Fill kaya into clean jars and keep refrigerated. Always use a clean, dry spoon to take out desired portion for consumption, and return jar to refrigerator immediately.