Double boiled

Makes 1 1/2 cups

Equipment: Heatproof bowl that will sit on top of a deep pot; muscles to stir for 30 to 40 minutes

5 eggs
3/4 cup sugar
1/4 cup gula melaka
1 cup coconut milk
2 stalks pandan, knotted
Pinch of salt

Whisk the eggs and sugar until sugar dissolves. Sieve the mixture into a heatproof bowl and add the pandan leaves. To double-boil fill the deep pot with about 2 cups of water and bring to gentle simmer. Place bowl with the kaya mixture over the pot. The base of the bowl should not touch the simmering water below. It’s all about the steam.

Stir the mixture frequently with a whisk as it gently cooks. This takes about 30 to 40 minutes. When it reaches the consistency and thickness of thick curd or yoghurt add a pinch of salt, and mix well. Take off heat and set aside to cool completely. Spoon the kaya into sterilized jar and store in refrigerator. It lasts for a week. Slather kaya on toast with slabs of chilled butter and enjoy with your favourite coffee.