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["1. Set up a double boiler - fill a pot with water around 3/4 full and bring to boil. Once boiled, turn it down to low/medium heat, the water should be just simmering with bubbles at the bottom of the pot.", "", "2. Use a large mixing bowl (I use a large metal mixing bowl), add eggs and sugar and beat them together until all sugar is dissolved.", "", "3. Slowly add coconut cream into mixture while whisking until well combined.", "", "4. Place the mixing bowl on top of the double boilder with simmering hot water.", "", "6. Tie a knot of all the pandan leaves together, add it into the mixture. Use a silicon spatula and keep stirring.", "", "7. Scrape the side and the bottom of the mixture with the spatula constantly and pour it over the pandan leaves. That way it will stop the mixture cooking too fast with lumps at the bottom, and the hot mixture will extract the pandan flavour from the leaves.", "", "8. The mixture will start to get thick and sticky. Test the mixture whether it is ready by using ""parting the sea"" technique - draw a line by scraping the mixture in one swift move using the spatula. If you can draw a clean line on the bowl for a second before the mixture flows like lava and covers the line, then it is ready.", "", "9. Once ready, remove it from the heat. Take the pandan leaves out and discard. (Make sure you squeeze all the sticky jam goodness out of the pandan leaves before discarding it)", "", "10. Leave it cool and it will thicken further. Then fill in a sterilised jar and keep in room temperature for up to 5 days, or in the fridge up to a month. But seriously, you will finish the whole jar before you know it."]
