PREP WORK

Extract the pandan juice

• Snip the pandan leaves with a pair of scissors and drop into your blender or food processor. Add half the coconut cream or milk and blend until the leaves are finely shredded to extract the pandan juice.

  If your cream/milk is very thick, add 1 or 2 Tbsp water to help the grinding, using a tall spoon to dislodge stick bits.

  Ideally, we don't want added water, but if you have to, you have to.
  4 pandan leaves

Cornflour Paste

• Make a paste with the cornflour and 1 Tbsp of coconut cream plus 1 Tbsp water.

  If your coconut milk/cream is not too thick, skip the water.
  1 tsp cornflour

Egg Yolks

• Whisk the egg yolks lightly to loosen, then whisk in the cornflour paste.
  4 egg yolks

Let's get Cooking

• You could have started this part before doing the cornflour and egg yolks, as I do in the video.

  Place the pandan extract, coconut milk, both sugars and salt into a small saucepan and bring to a simmer over medium-low heat.

  Simmer for 5 minutes to allow the sugars to fully dissove.
  250 g coconut cream, 90 g white sugar , 30 g gula melaka, 1 pinch salt
• Now, we're going to temper our egg yolks, so they don't scramble.

  Take the pandan and coconut mixture off the stove. Take a small amount, about 1 Tbsp of the hot liquid, and very slowly, drizzle it onto the egg yolks, whisking continuosuly while you're drizzling.

  Repeat 3 more times.
• Then pour the tempered egg yolks into the saucepan, stirring while you're doing it.
• Place the saucepan on medium-low heat once again and bring to a simmer.

  Once it's simmering, reduce the heat to low and cook for 10 - 15 minutes until you get a thick custard-like mixture.

  The time it takes, will depend on your coconut milk/cream and how much water you may have added.

  Your kaya will thicken further as it cools and even more once refrigerated.
• When done, transfer to a clean jar. Leave to cool to room temperature and store for up to 10 days in the fridge.