4 large eggs
330 ml coconut milk
100 g Gula Melaka – shaved
50 g brown sugar
3-4 pieces pandan leaves – clean and cut into 3 inch in lengthwise)
1) In a mixing bowl, add in eggs and coconut milk, whisk till mix thoroughly, sieve the mixture and pour into a small pot/pan add in shaved gula melaka, brown sugar and pandan leaves.
2) Using double boil method (place the pot over a wok with boiling water, use low heat to slowly cook the mixture. Constant stirring for 35-45 minutes until it thickens. Don’t worry about the white foams bubbles, it will disappeared when the mixture thickens.
3) Turn off heat, do not remove the pot, but keep stirring for about 5-8 minutes. The mixture texture should be creamy thick.
4) Let it cool down a bit before transfer to clean jar and keep chilled in fridge.
*** Best to consume within 5-7 days
You can also add in corn starch to thicken the mixture. (optional)