Traditionally, Kaya is made by cooking in a double boiler, and must be slowly stirred for literally hours, until the mixture thickens. It is a simple process, but extremely hard to get right. Either the egg yolks coagulate too soon or you step away for a minute and the whole thing gets ruined in one way or another. I stumbled upon KitchenTigress' Blog and have adapted her quick Kaya recipe to better fit the typical American pantry. Fresh Pandan leaves are nearly impossible to find in the States and most people do not have Palm Sugar, so I have made the necessary adjustments. <br /> <br />If you want the true Singaporean experience enjoy this spread in between a piece of toast that has been sliced in half, and for those truly daring, add a cold pat of butter in between each half. The traditional accompaniments are kopi (Hainan-style coffee) and barely cooked eggs. Please enjoy this recipe!

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