Melt the palm sugar with half portion of coconut milk in a pot and set aside.
Whisk the castor sugar with the balance of coconut milk till the sugar dissolved.
Then add in the eggs and mix well.
Slowly add in the palm sugar mixture, stirring at the same time.
Sieve the mixture into a heat proof bowl with a strainer and add in the pandan leaves.
Place the bowl over another pot of boiled water on low heat (double boil method)
Stir the kaya every 3 minutes. It takes at least an hour to cook till desired thickness.