Kaya (Coconut jam)

Use the dark coloured gula melaka
which comes in a cylinder shaped block.

125g gula melaka
2 egg yolks
1/2 cup coconut cream
2 pandan leaves (optional)

Shave gula melaka finely and
combine with egg yolks.
Cook gently until dissolved.
Add coconut cream and knotted
pandan leaves if using – stir for
20 minutes until thick and smooth.
Serve on toasted bread with thick slabs of butter.
Store in fridge for up to 4 weeks.

Inspired by food court breakfasts across Malaysia.