- 600g caster sugar
- 10 eggs
- 300ml coconut milk
- 2 pandan leaves tied into a knot
- Cook sugar until little brown and add little water to make dark syrup. Beat eggs.
- Add coconut milk and eggs into pan and stir evenly until all ingredient are blended.
- Put in the pandan leaves but if you cant find any, just skip it.
- Cook in a non-stick pot for 1-2 hours on medium high heat, stirring frequently until kaya becomes thick. Make sure
it dont burn under.
- Blend mixture so you have a smoother texture. Let cool and store in jars or containers.
* Store kaya in refregirator.
* Extra jars of Kaya can be store in the freezer so it can last longer. Take out from freezer 1 day
before you going to used them.
