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