Pandan Leaves (6)
into smaller pieces and place them into a mortar and pestle. Add in some
Water (as needed)
and pound the pandan leaves into a fine pulp.
Then add the pandan pulp into the
Coconut Milk (1 cup)
and stir to mix well. Set aside to steep for 10 minutes.
In a separate mixing bowl, add in
Granulated Sugar (1 cup)
. Mix until well combined with a whisk. Do not beat the egg mixture.
Strain the infused pandan coconut milk into the egg mixture. Press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp. Mix the coconut milk and egg mixture well.
Then strain the egg mixture into a clean non-stick wok or pot. Add in knotted
Pandan Leaves (2)
and we are ready to cook the batter.
Place the wok on the stove over low heat. Stir constantly with a wooden spoon. Remove the pandan leaf when the batter starts to thicken and keep stirring till the kaya batter turns thick, glossy, smooth, and has a spreadable consistency.
Remove from stove and pour out the kaya into a clean bowl or container and set aside to cool completely. Once cool, store in an airtight glass jar and refrigerate. Serve as a spread on toast bread or crackers. Enjoy!