Set aside 2 pandan leaves. Blend the remaining pandan leaves with a little water.

Strain to extract the pandan juice and discard the pulp.

Crumble the coconut sugar (Gula Melaka).

Lightly whisk the eggs.

Warm the coconut milk over low heat.

Add the Gula Melaka.

Stir until fully dissolved.

Let the mixture cool slightly so it won’t cook the eggs.

When warm (not hot), slowly add the beaten eggs while stirring.

Keep stirring constantly over low heat.

Add the pandan juice.

Tie the 2 pandan leaves into a knot and add to the pot.

Cook over low heat, stirring constantly, until thick and smooth.

Remove the pandan leaves and transfer to a clean jar.