Back to 10 servings 4 large egg yolks, at room temperature, whites removed completely 1 cup coconut milk, stir well if canned; the thick cream works best 3 fresh pandan leaves pandan leaves, washed and tied into a knot; frozen can be used 2 tablespoons white sugar, granulated 3 tablespoons white sugar, for the caramel 0.5 ounce palm sugar, gula melaka or dark brown sugar; about 1 oz total pinch fine sea salt
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1 Step 1: Separate the eggs, making sure no white remains, and beat the yolks with a fork until just combined. Strain them through a fine sieve.2 Step 2: Heat the coconut milk with the knotted pandan leaves, 2 tablespoons white sugar, the palm sugar and a pinch of salt until steaming and the sugar dissolves, stirring often. Do not boil. Remove from the heat and let it steep for 10 minutes, then discard the pandan.3 Step 3: Whisk a ladle of the warm coconut mixture into the yolks, then pour the yolks back into the pan in a slow stream while stirring constantly.4 Step 4: Cook over low to medium heat, stirring constantly with a silicone spatula, until the mixture thickens into a smooth custard that coats the back of a spoon, about 10 to 15 minutes. Keep the heat moderate so the egg does not curdle. Alternatively, cook in a double boiler over simmering water.5 Step 5: Melt the 3 tablespoons of white sugar in a small dry pan over medium-high heat, swirling gently, until it turns a deep golden amber. Pour it into the kaya and stir until evenly colored and smooth.6 Step 6: Strain the kaya through a fine sieve if there are any bits of cooked egg. Let it cool completely; it will thicken further as it sets.7 Step 7: Spoon into a clean, sterilized glass jar with a secure lid and refrigerate.getsaucepan.com/r/3a53d0a9-8b89-5f37-b569-658cb7479b27
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