Thought the kaya will turn out caramel colour cos I did not use any pandan juice. Instead it becomes green in colour after cooking :P. Maybe I had crushed the pandan leaves before cooking with the coconut mixture.
- 250ml thick coconut milk
- 200gm sugar
- 4 eggs, beaten
- 4 pandan leaves (I used 8 thin blades)
- Stir coconut milk & sugar together still sugar dissolves completely. Add beaten eggs and mix till combined.
- Strain mixture into a metal bowl. Place bowl over a simmering pan of water and 'double-boil' kaya with pandan leaves over low heat. Stir constantly till mixture is thick for 1 hour (I took only 30mins). Remove pandan leaves.
- Cook kaya & store in clean container. Chill in fridge for 2 weeks.