Pandan Custard (Pandan Kaya)

Ingredients:

- 210 grams, pandan (fresh, about 40 leaves)

- 160 grams, hot water

- 25 grams, corn starch

- 20 grams, cake flour

- 4, medium eggs

- 400 grams, sugar

- 1/8 teaspoon, salt

- 250 ml, evaporated milk

- 250 ml, coconul milk

Directions:

1. Clean pandan leaves, grind with the food precessor, pour in the hot water, leave for 10 minutes

2. Squeeze out pandan juice, strain through a sieve

3. Add corn starch and cake flour, stir well until mixed

4. Beat eggs and sugar in a large bowl

5. Pour pandan & flour mixture into eggs mixture (ensure the flours are well dissolved)

6. Add evaporated and coconut milk, stir

7. Strain through a sieve, pour back into a pot, boiling over medium-low heat stir evenly and continue till mixture thickens

8. Remove from the heat, keep stirring until it warm nearly cool (about 20-30 minutes)

Remarks: You can add a tablespoon of evaporated milk when serving, judge according to your preference. For the color, if you want more green, you can add a few drops of green food color after removing mixture from heat.