Steps
- Cut 4 pandan leaves into pieces. Blend with half of 250g of coconut cream, then strain and press out the liquid.
- Mix 1 teaspoon of cornstarch with enough reserved coconut cream to make a smooth paste. Whisk into 4 large egg yolks.
- Heat the pandan liquid, remaining coconut cream, 90g of superfine sugar, 30g of chopped gula melaka, and 1 pinch of salt over medium-low heat. Simmer for 5 minutes.
- Remove from the heat. Gradually whisk a little of the hot liquid into the yolks, then stir the yolk mixture into the saucepan.
- Cook over low heat for 10-15 minutes, stirring, until thick and custard-like. Transfer to a clean jar and cool.