INGREDIENTS:

20 large eggs

4 cups of sugar

1 can (13.5 fl oz ) of good coconut milk (I use Chaokoh brand). I may increase amount of coconut milk next time.

2 pandan leaves, knotted together, or 1/2 – 1 t pandan extract

DIRECTIONS:

Wisk eggs, then stir in the sugar. Sugar will not dissolve and that is OK.

Add coconut milk.

Over medium-low heat, stir slowly but constantly until mixture thickens (looks like a thick gravy or custard).

Pour into pot of slow cooker.

Cook for 7 hours on moderate setting. (I may try to cook for longer, to see if it will turn more golden brown).

Store in fridge.