Success, Finally...

I made it! It's the sweet, savory, and smooth (and tasted almost like my Ah Po's version of) kaya. After three unsuccessful attempts in Jan, I was determined to unravel the secret of making kaya like Ah Po's. And the answer, in my case, is double boiler. To make smooth kaya, the egg-coconut milk mixture must not have direct heat contact. In fact, the top pot containing the mixture should be separated from the boiling water in the bottom pot by about 1 - 2 inches.  The entire steaming deal is time consuming, but it is totally worth it!

Kaya
9 eggs
600 gm of sugar
13.5 fl oz of coconut milk
3 pandan leaves, knotted

Out of 9 eggs, remove the egg whites from 4 eggs.  Beat well at medium speed.
Add in sugar and beat well at high speed.
Stir in coconut milk and mix well.
Strain into top pot of double boiler, put in pandan leaves, and cook over rapidly boiling water (in bottom pot).
Keep stirring the mixture with a wooden spoon until it thickens. Top up the boiling water in the bottom pot whenever necessary.
Then, steam the custard for two to three hours. Stirring is not necessary during this time.
(To prevent water from dripping into the custard, wrap the lid with a big tea-towel before placing the lid on the pot.)
When kaya is ready, discard the pandan leaves.
Cool entirely before storing in an air-tight jar.