Start your day with a healthy homemade breakfast!
10 pandan leaves
2 egg yolks
150g caster sugar
280g coconut milk
To extract the pandan juice, wash the pandan leaves and using a pair of scissors, roughly chop into 3 – 5cm pieces.
Throw the pandan leaves into a food processor and blend well, adding the smallest amount of water if necessary.
Place the blended pandan in a muslin cloth and squeeze the pulp to extract 20ml of pandan juice.
In a medium bowl, whisk the eggs and sugar. Place the bowl over a pot of boiling water on low heat and stir until the sugar has dissolved.
Whisk in the coconut milk and pandan juice, and continue to cook, stirring occasionally until the mixture has thickened.
Transfer to jars and refrigerate.
The kaya will keep for around two months.