pandan custard for sandwich spread or pao filling @mamaroseshenlee

ingredients
10 pcs pandan leaves
2/cup sugar
2 cups coconut milk
1/2tsp salt
5tbsp cornstarch flour
4 eggs
method:
wash the pandan leaves and cut into small pieces then blend it with 1/2 cup of water.
strain the pandan juice and combine in coconut milk sugar and salt.
beat egg set and set aside
then dissolve the cornstarch flour in lil bit of water set aside.
pour the coconut mixture into the shallow pan cook on very low heat add egg and stirring continuously at 15 to 25 minutes add the dissolve cornstarch and stir continuously until enough sticky and its done.
note can keep in fridge for 3 weeks...

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