By Patricia Tanumihardja, Pickles and Tea
3/4 cup unsweetened coconut milk (not light coconut milk, please!)
4 egg yolks
3-1/2 ounces palm sugar (2 discs), crushed, or 1/2 cup sugar
4 pandan leaves, cut into 3-inch lengths
1. Combine the coconut milk, egg yolks, and sugar in a medium heavy-bottom saucepan and whisk until smooth. Add the pandan leaves and cook over medium-high heat, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon, 8 to 10 minutes. To be doubly sure the custard is cooked, it should register 160 degrees F. on an instant-read thermometer. Don’t forget to scrape down the sides!
2. Remove the saucepan from heat and discard the pandan leaves. Strain through a fine sieve into a small glass bowl or jar with a lid. Leave uncovered until completely cool. Cover and refrigerate for up to 1 week.
Kaya toast
The authentic way to make kaya toast is to grill your sandwich slices – white bread is best, Gardenia or WonderBread is even better – is over coals. Since this is not always possible, just toast it. Slather a thick layer of butter (at least 1/2-inch according to some sources), followed by a hefty layer of kaya. This is not meant to be diet food!! Remove the crusts, halve, and serve with coffee, tea, or Milo.
For something a little different, sandwich kaya and butter between two Jacob’s Cream Crackers.
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