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1
Get a full saucepan of water boiling.
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2
Crack 4 eggs into a bowl.
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3
Beat the eggs till the yolks and whites are well combined.
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4
Strain the egg mixture to remove any lumps or impurities. This will give you a silky smooth egg mixture.
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5
Add 120g of palm sugar or regular caster sugar in a separate large glass or metal bowl.
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6
Make sure that this bowl can fit snugly on top of the saucepan of boiling water.
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7
Add 1/4 teaspoon of vanilla extract. This is unorthodox, but I like vanilla extract in everything sweet.
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8
Place the bowl of sugar over the saucepan of boiling water. Ideally it should sit snugly in it. Stir the sugar as it melts.
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9
If the water starts to sputter at the edges, stick a satay stick between the bowl and the saucepan to allow some steam to escape.
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10
When the sugar is a soft golden colour, add 250ml of coconut cream. Stir well to combine.
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11
Heat the coconut-sugar mixture till it thickens slightly. Then add in the egg mixture slowly, stirring continuously.
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12
The mixture will now look like this. It's very liquid in texture. At this point, if you have pandan leaves, tie the leaves into a knot and place in the mixture.
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13
Keeping the saucepan of water boiling furiously, stir the coconut milk and egg mixture continuously.
