in a medium stainless steel or ovenproof glass bowl.
Coconut Milk (1 cup)
Pandan Leaves (1)
(tied into a knot), 2 tablespoons of
Granulated Sugar (1/3 cup)
and a pinch of
Salt (1 pinch)
to the egg yolks. (Set the additional 3 tablespoons of sugar aside)
Fill a small saucepan with approximately 2 inches of water and bring it to a light boil over medium-high heat. Set the bowl with your kaya mixture over the saucepan. Whisk the kaya mixture frequently for 5 minutes.
Use oven mitts to remove the bowl from the saucepan and set it aside. Remove the saucepan from the heat.
Pour the remaining 3 tablespoons of sugar in a small frying pan and set it over the medium-high heat. Allow the sugar to melt and caramelize. Use a heat-resistant silicone spatula to gently stir the caramel.
As soon as the caramel turns into a nice golden brown color, add it to the kaya mixture.
Place the bowl back on the saucepan, then place the saucepan over medium-low heat. Continue cooking the kaya for an additional 5 - 10 minutes, whisking frequently.
Remove the pandan leaf and discard it. Allow the kaya to cool completely, then pour it into a medium-sized jar. Serve and enjoy!