1. Break the eggs into an enamel pot. 2. Mix the egg yolks and whites by stirring gently. (Do not whisk as you don’t want to create bubbles.). 3. Sift the eggs using the muslin bag into another enamel pot. (This removes the egg white lumps.). 4. After the eggs are sifted, add in the sugar and stir for about 10 minutes until sugar is mixed inches. 5. Place the pot into a double boiler (ie. Into another bigger pot with water in it to create indirect heat. Place a cloth at the base of the bigger pot to keep the smaller pot steady.) and keep stirring. Mix in the coconut milk after half-an-hour of stirring. Add pandan leaves. Stir for another 15 minutes to half-an-hour. 6. When the mixture starts to thicken, turn off the fire, and leave the pot covered for 8-10 minutes. 7. (If you notice that the mixture is thickening quickly, remove from the fire immediately.). 8. Remove the leaves and stir again until it has the texture of starch or porridge. 9. Leave to cool. Serve warm with cream crackers. 10. Store in dry containers. Place in the fridge after two weeks. 11. Note that water should NOT come in touch with the mixture at any point during the process of cooking and after that. 12. You can cook up to 30 eggs each time. ---------------------------------------------------------------------------
Nutrition
Ingredients
