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1
Set up a double boiler.
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2
Bring water to a boil and turn it down to medium-low heat.
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3
Melt sugars in coconut milk in the double boiler.
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4
Make sure the bottom of the top pot is not in contact with the water in the bottom pot.
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5
The water should be at a very gentle simmer.
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6
Cut root end of pandan leaves and clean under running water.
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7
Bruise leaves slightly to help release its flavor, then tie them into a knot and add to mixture.
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8
When sugar has melted, which should happen very quickly, remove the pot of mixture from heat and let cool for a few minutes.
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9
Whisk eggs well, then strain into mixture and carefully stir until combined.
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10
Place the pot of mixture back in the double boiler over medium-low heat.
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11
Cook, stirring constantly with a heat-resistant silicone spatula, for about 60 to 70 minutes.
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12
Use the spatula to scrape the sides and bottom of the pot to ensure even cooking.
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13
The mixture will gradually thicken, noticeably so after 4045 minutes.
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14
If at any time lumps start to appear, remove mixture from heat immediately and stir or whisk until smooth.
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15
This happens when the mixture is overheated, resulting in the eggs curdling, so reduce heat before continuing to cook.
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16
Alternate between stirring and whisking to reduce lumps.
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17
If necessary, blend mixture with an immersion blender (without pandan leaves).
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18
Once the mixture reaches a spreadable custard-like consistency, remove from heat.
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19
It will continue to thicken as it cools.
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20
Remove pandan leaves.
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21
Cool completely before transferring to a jar and storing in refrigerator.
