This recipe is for my daughter, Joanne, this is for you:
All the ingredients here used a Pyrex measuring cup to measure.
2 coconuts (about 400 ml. coconut milk)
400 gm. eggs (use pyrex measuring cup to measure)
500 gm. sugar
5 pcs. of pandan leaves - tie into a knot
(1) Stir eggs and sugar over simmering water until sugar dissolves. Strain through a sieve.
(2) Pour back into a pot and stir (double boiler) over simmering water and slightly thickens, gradually add in coconut milk until finished.
(3) Add in Pandan leaves.
(4) Cover the kaya with the pot's cover, followed by the steamer cover and let it steam - every 5 minutes, open up and stir evenly and continue till mixture thickens.
This process takes about 1 1/2 to 2 hours.
Note: If you want the caramel coloured kaya, cook about 3 Tbsp of white sugar in a kwali and when it turns caramel in colour,add in a little water and stir till sugar dissolves. Pour into the kaya and stir evenly and continue stirring and steaming till ready. While cooking about almost 3/4 way, you can add in the caramel. As you cook, the colour of the kaya will get darker and darker, so don't put too much. Judge according to your preference.