Malaysian specialty sauce

1

TEN EGGS. WE'VE GOT SOME OCDS. WE'D LIKE TO WASH THEM BEFORE WE HIT THEM

2

it doesn't matter if you call it 400 g sugar

3

i think this leaf smells like rice

4

To save time, I burned a pot of water when I hit an egg

5

The electric omelet spreads the eggs. It's much faster to pick the yolk before the punch

6

Add sugar

7

Blanche leaves and coconut milk are added

8

The pot's open, the basin's up, not the bottom of the pot

9

It's 20 minutes long, and it's not gonna stop, because the eggs are so big, they're solid, and when the mixture begins to stick to the basin, it means I'm almost done

10

The sink is cold, the basin is put in, and it's going to have to go on and on, or it's going to be solid

11

It's like this, sweet, egg, coconut milk, rice, perfume

Bingbing and I don't like sweetness very much, but 400g of sugar is a little too much. I suggest not putting so much sugar.
I did Baidu, and this Chinese should be called "Kaye"
Malay is a very traditional sweet sauce. It is eaten with steamed bread, and then you can also dip it into cooked half-baked, mashed eggs.
Bingbing and I said that we couldn't accept the fishy smell of half-cooked eggs, but the little brother's caring breakfast was really lovely ~ Bingbing ate too much and accumulated it, Orz
The most important tip is to keep stirring!