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1
Break the eggs into an enamel pot.
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2
Mix the egg yolks and whites by stirring gently. (Do not whisk as you don't want to create bubbles.).
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3
Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.).
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4
After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches.
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5
Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour.
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6
When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes.
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7
(If you notice that the mixture is thickening quickly, remove from the fire immediately.).
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8
Remove the leaves and stir again until it has the texture of starch or porridge.
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9
Leave to cool. Serve warm with cream crackers.
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10
Store in dry containers. Place in the fridge after two weeks.
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11
Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that.
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12
You can cook up to 30 eggs each time.
