Place pandan leaves in a food processor or heavy-duty blender.
Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.
Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.
In a separate heat-proof bowl, beat together the eggs and sugar, until frothy.
Add in the pandan-infused coconut milk to the eggs and sugar.
Create a bain-marie (double-boiler) by pouring some water into a pot (slightly larger than the heat-proof bowl) and heating it over low-medium heat. (Check to see if your heat-proof bowl can sit on top of the pot without any water touching the bottom of the bowl).
When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly. **
Transfer the kaya into a clean, sterile jar and let cool. Store kaya jam in the refrigerator for up to 2 weeks.
Yields: 2 small jars.*If you don’t have access to pandan leaf, you may be able to find pandan extract which comes in a small tube or Suncore Foods' Emerald Pandan Leaf Supercolor, which will work perfectly fine.**If your eggs curdle – not to fret: continue to cook for the full 15 minutes, and then transfer the mixture to a blender. Blend until the kaya is smooth.