~Yield one medium jar, adapted from Jo's recipe.
3 large eggs
1 1/3 cup sugar
300 ml thick coconut milk
1/2 tsp. pandan paste
1. In a bowl, lightly beat the eggs. Add sugar and whisk until sugar dissolved. Add coconut milk and pandan paste. Mixed well.
2. Sieve kaya mixture into a stainless steel saucepan (twice) and place on stove top over medium heat and stir occasionally with a whisk until mixture started to thicken. Scoop out any bubbles that formed while whisking. Switched to low heat and stir continously until kaya reached the desired thickness or consistency. Remove from heat and cool completely before storing in a glass jar. Refrigerate afterwards. Kaya will be thicker when it's cool and even more so when refrigerated.
~Will produce a smooth kaya.