Poh’s Kaya - Coconut Curd
This is a Malaysian brekky or snack staple. I grew up eating this the traditional way - slathered on toasted, processed white bread with a generous layer of butter, but my favourite thing to eat it with is wedges of steamed sticky rice cooked in coconut milk.
Poh's Kaya - Coconut Curd
500g caster sugar
300ml coconut cream
3 pandan leaves, shredded, knotted into 2 compact bundles (found frozen and fresh in Asian grocers)
Combine the eggs, sugar and coconut cream in the machine and mix on setting 3 for 10 seconds. Then set at 130°C for 19 minutes, on 2 speed. Pour into sterilised glass jars and refrigerate. This will keep for up to a month.