Pandan coconut custard (sangkaya) with warm bread for dipping

Cut the pandan leaves with scissors and blend with the coconut milk.

Strain through muslin, cheesecloth or a soup bag, squeezing, so no fibre remains.

Add the condensed milk and heat on the stove a few minutes until hot.

Mix the granulated sugar with the cornstarch to break up lumps, add a little salt, then the egg yolks.

Pour the hot coconut milk into the yolks a little at a time, stirring, then faster once it loosens.

Return to the pot and cook over very low heat, stirring and scraping constantly with a rubber spatula, until it stops getting thicker and the bottom of the pot shows when pushed aside.

Thin with evaporated milk (4 tablespoons here) until it pours in a stream.

Strain to remove any lumps, scraping the sides.

Warm cubes of fluffy brioche a few seconds in the microwave (steamed in Thailand) and serve beside the custard for dipping.