Home-Made Kaya

Directions

1. 1
   Get a full saucepan of water boiling.
2. 2
   Crack 4 eggs into a bowl.
3. 3
   Beat the eggs till the yolks and whites are well combined.
4. 4
   Strain the egg mixture to remove any lumps or impurities. This will give you a silky smooth egg mixture.
5. 5
   Add 120g of palm sugar or regular caster sugar in a separate large glass or metal bowl.
6. 6
   Make sure that this bowl can fit snugly on top of the saucepan of boiling water.
7. 7
   Add 1/4 teaspoon of vanilla extract. This is unorthodox, but I like vanilla extract in everything sweet.
8. 8
   Place the bowl of sugar over the saucepan of boiling water. Ideally it should sit snugly in it. Stir the sugar as it melts.
9. 9
   If the water starts to sputter at the edges, stick a satay stick between the bowl and the saucepan to allow some steam to escape.
10. 10
    When the sugar is a soft golden colour, add 250ml of coconut cream. Stir well to combine.
11. 11
    Heat the coconut-sugar mixture till it thickens slightly. Then add in the egg mixture slowly, stirring continuously.
12. 12
    The mixture will now look like this. It's very liquid in texture. At this point, if you have pandan leaves, tie the leaves into a knot and place in the mixture.
13. 13
    Keeping the saucepan of water boiling furiously, stir the coconut milk and egg mixture continuously.