Pandan kaya

I made 3 lots of kaya in the last 3 days! The first lot was the normal caramel kaya made the night before a friend's party for pulut tai tai. Since it was made late at night, I think I sort of lost concentration and probably stirred too long as though not burnt the kaya was of a weird texture but still edible. The next day when the pulut tai tai was ready, I had some spare time and so decided to whip up a new batch of kaya for my friend instead of using the one I made previously. This time, I made the pandan version, it turned out much better, in fact I liked it so much that I made more the next day for myself as I was dreaming of kaya toast!

Kaya toast... Best breakfast ever!