[Ingredients]
200g Coconut Cream
4 Egg Yolks - beaten
30g Caster Sugar
70g Gula Melaka
3 Pandan Leaves - rinsed and tied into a knot
[Steps]
Chop gula melaka jnto small pieces.
Place coconut cream, sugar, gula melaka and pandan leaves in a saucepan and cook over medium heat, stirring, just enough to melt the sugar.
While beating the yolks with one hand, gradually add in 1/4 of the coconut mixture into the egg.
Then, pour the egg mixture into the saucepan. Mix well and let cook over low-medium heat, stirring, till mixture thickens and resembles kaya, about 10mins. Don’t cook it too thick as kaya will continue to thicken as it cools down.
Remove from heat, discard pandan leaves and allow to cool completely before transferring it into an airtight jar for storage. Keep it chilled.