Kaya

1. Mix coconut cream, sugar and eggs well. Try and dissolve as much of the sugar as possible, otherwise it will sink to the bottom and turn brown during cooking. Pour everything into a crockpot. Add in the pandan leaves. Set it to high and stir once when it starts to heat up. The first time I made this, I did not stir at all, and the kaya at the bottom turned slightly brown. It did not affect the colour or taste, though. But to be safe, just stir once or twice when it starts to bubble.

2. After 2 to 2.5 hours, you will get a lumpy looking custard. Remove the pandan leaves.

3. I have seen quite a number of bloggers use handheld blenders to smoothen out all the lumps. But I don't own one, so I used a wire sieve. Make sure you sterilise all your utensils beforehand.

4. Store the kaya in a sterilised bottle, but allow it to cool before putting on the cap and refrigerating.

More photos and notes here:
http://thelittleteochew.blogspot.com/2010/03/kaya.html