3 large Egg; whole
200 g Caster Sugar
60 g Caster Sugar (caramel)
350 ml Coconut milk
3 pcs Pandan; tie knot
In a bowl, lightly beat the eggs. Add 200g castor sugar. Stir till sugar dissolve.
Add in 350ml coconut milk. Stir well. Sift the mixture into another heat-proof bowl. Add knotted pandan leaves.
Put the mixture over a pot of simmering water over medium heat. This will cook the Kaya slowly without curdling. Stir them every 1-2 minutes. As it gets thicker, stir more frequent.
When mixture coats the back of a wooden spoon, prepare caramel. In a small saucepan, add sugar and 1 teaspoon water. Bring over medium heat. Slowly sugar will boil and turns amber colour. Be careful not to burn it. Burnt sugar taste bitter. Time from light brownish to burnt sugar is very short. Do not leave the pot unattended.
Once you like the color of the caramel, light or dark amber, pour straight into kaya mixture. Stir till well combined.
When the kaya has reached the consistency that you want, take it off the heat. Sieve into a jar to get rid of any leftover lumps from caramel. As it cools, it will thicken slightly more.
Leave it to cool completely before closing the jar. Keep refrigerated.
Note: After cooking, I'm only left with half the amount.