Active Time

　　20 minutes

　　Total Time

　　50 minutes, plus cooling time

　　This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

　　

Ingredients

Makes about 1 3/4 cups

　　1 (13.5-ounce) can unsweetened coconut milk

　　1/4 cup sugar

　　8 pandan leaves, 17–20" long

　　8 large egg yolks

　　

Step 1

Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.

　　

Step 2

Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4–5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.

　　

Do Ahead

Step 3

Kaya can be made up to 1 week ahead; keep chilled.

　　Cooks' Note

　　Pandan is available at Asian grocery stores and online.