Yield: About 4 cups
10 eggs
½ to 1 cup sugar, depending on how sweet you like it
Milk from shredded pulp of 1 coconut (squeeze milk out in 2 batches)
3 pandan leaves, tied in knots
Crack the eggs in a bowl; whisk them together. Add ½ to 1 cup of sugar and coconut milk and mix it up well. Transfer mixture to a glass bowl, add knotted pandan leaves, then perch that bowl atop a steaming rack in a wok.
Steam the mixture for 45 to 60 minutes, untouched (if using Ah-Ma’s method), until the desired consistency is reached. If you are using the method E-Ma and I experimented with, stir occasionally.
When you remove the kaya from the steamer, stir it, let it cool, and spread it over toasted bread. The consistency should be smooth and creamy.