20 egg yolks
350g gula melaka
10 pandan leaves tied into two bunches
500g coconut milk (fresh)
Place gula melaka and coconut milk into bain marie and whisk until sugar is melted. Beat the 20 egg yolks and slowly whisk it into the coconut milk and sugar mixture. Cook mixture, whisking it from time to time.
When it has thickened to a custard consistency, remove from heat and let cool.