Emerald Silk Sangkhaya

Blend the pandan leaves with 3 tablespoons of water in a blender, then strain through a fine mesh sieve, pressing firmly to extract all the vibrant green juice. Discard the pulp.

In a heatproof bowl, whisk the eggs gently. You want them combined but not frothy; excessive air bubbles cause a pockmarked surface.

Warm the coconut cream with palm sugar and granulated sugar in a small saucepan over low heat, stirring until the sugars dissolve completely. Do not let it boil.

Slowly pour the warm coconut cream mixture into the eggs while whisking gently. Add the pandan juice, pandan extract, and salt. Stir until uniform in color.

Strain the custard mixture through a fine mesh sieve twice to ensure absolute smoothness.

Pour the custard into a heatproof dish or individual ramekins. Cover tightly with foil to prevent condensation dripping into the custard.

Steam over medium heat for 30-35 minutes until the custard is set around the edges but still has a gentle wobble in the center. A knife inserted should come out mostly clean.

Let the custard cool to warm room temperature. Meanwhile, toast the bread slices with butter until golden. Serve the custard spread generously over warm toast, with an extra drizzle of coconut cream.