Exercise:
A. Wash and tie the vanilla leaves, put a little water in the pot, put the vanilla leaves in the pot, and after the fire is boiled, turn to low heat. After the best time is half an hour, the juice is thicker, take 30g and let it cool for later use.
B) Add sugar to the eggs and beat them slowly with an egg beater. Add coconut milk and vanilla leaf juice and stir well.
C, filtering the evenly mixed mixture into another pot or stainless steel bowl with a mesh bag to make it smooth after boiling.
D, prepare another cauldron by boiling, drain the water, and spread a thick towel at the bottom of the cauldron. After the water is boiled, put the small pot filtered above into it and cook it while stirring.
E. Stir in one direction every 10 minute to prevent caking. There will be a lot of foam at first, but it will disappear after cooking for a while. Generally, it takes about an hour to cook, and a certain thickness is enough.
F. The way to eat in Singapore is to bake bread, spread a layer of kaya and put a piece of butter.