IF YOU grew up in Malaysia or other countries in South-East Asia, you would be very familiar with kaya.
The sweet and rich spread made from eggs, sugar and coconut milk is usually served with butter on toast for breakfast.
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The ingredients for kaya are eggs, sugar and coconut milk flavoured with pandan leaves and salt.
Kaya is usually served with butter on toast for breakfast.
Add coconut milk when sugar has melted and turned a dark caramel colour.
Grind pandan leaves in the blender and strain its juice through a tea sock.
Simmer coconut milk with pandan leaves until caramel has dissolved, then strain through a sieve and cool completely.
Add pandan juice to one of the bowls of coconut caramel custard mixture.
Kaya stored in the chiller will thicken into a spreadable jam and can keep for about a week.
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