Kaya

Step 1: Cut 4 of the 6 pandan leaves leaves into pieces and blend with 3 tablespoons of the 2 ½ tbsp coconut milk. Squeeze the pulp through a fine cloth to get a bright green juice. Knot the remaining 2 leaves.

Step 2: In a heatproof bowl, whisk 4 eggs, 6 ½ oz caster sugar and 1 pinch salt until the sugar has mostly dissolved, about 2 minutes. Whisk in the rest of the ¾ cup coconut milk and the pandan juice, then strain through a sieve to remove any stringy egg white.

Step 3: Set the bowl over a pan of barely simmering water; the bowl must not touch the water. Add the knotted pandan leaves.

Step 4: Stir continuously with a spatula, scraping the sides, for 35–45 minutes. It will go from thin to like custard, then thicken to a jam that thickly coats the spatula and leaves a trail when you draw a line across the bottom. A common mistake is turning up the heat; if you see small lumps forming, take the bowl off at once and whisk hard.

Step 5: Remove the pandan leaves. For a silky texture, blend briefly with a stick blender. Spoon into a clean jar, cool and keep in the fridge for up to a week.