Makes
5
Ingredients
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5 Mission Plain (or Wholemeal) Pita
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5 eggs, slightly beaten
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280 g sugar
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180 ml thick coconut milk
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1/8 tsp salt
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3 tbsp thick pandan juice
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few drops green colouring
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butter to spread on pita bread
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few slices cheddar cheese (optional)
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Instructions
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Step 1
Mix eggs, sugar, coconut milk, salt, pandan juice and green colouring until sugar dissolves. Strain into a thick-bottomed stainless steel pot.
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Step 2
Cook on low heat, stirring regularly with a wooded spoon.
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Step 3
The kaya is ready when it becomes thick and smooth and a line can be drawn at the back of the spoon.
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Step 4
Using a serrated knife, cut the pita bread into halves or wedges to form pockets. Lightly toast both sides on a heated pan until golden brown.
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Step 5
Spread a generous amount of butter in the pita followed by kaya. Top with cheese if using and serve with a cup of coffee or tea.
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Step 6
Cook kaya on low heat in a thick-bottomed stainless steel pot to cut short the time instead of double-boiling. Stir continuously to make sure it becomes a smooth and silky custard.
