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
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.