In the olden days pre slow cooker, I watched my mum making kaya by cooking it in a double boiler and standing over it and stirring away to prevent it from being burnt.
I think you will all know by now that I always try to find short cut ways to cook, and I have seen my friends making kaya with a slow cooker and here is my way.
400ml thick coconut cream
10 eggs, lightly beaten
400g regular fine sugar *
10 pandan leaves, washed and tied into a knot
1. Wash pandan leaves throughly & knot them.
2.Assemble all ingredients in a slow cooker.
3, Switch on slow cooker on high and stir mixture till sugar thoroughly dissolves.
4. Remove cover & stir mixture from the bottom every 30 minutes.
5. Cook for a total of 1 - 1 1/2 hours.
After blending, this is the final result
Note: I did not add any pandan colouring to the kaya, hence it is very light green from the pandan leaves. But if you like you ca fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour.
400gm of sugar may seem sweet but when spread on bread, it is just nice!