Step 1

Place pandan leaves in a food processor or heavy-duty blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.

Step 2

Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.

Step 3

In a separate heat-proof bowl, beat together the eggs and sugar, until frothy.

Step 4

Add in the pandan-infused coconut milk to the eggs and sugar.

Step 5

Create a bain-marie (double-boiler) by pouring some water into a pot (slightly larger than the heat-proof bowl) and heating it over low-medium heat. (Check to see if your heat-proof bowl can sit on top of the pot without any water touching the bottom of the bowl).

Step 6

When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly. **

Step 7

Transfer the kaya into a clean jar and let cool. Store in the refrigerator for up to 2 weeks.