PUMPKIN KAYA

Tuesday, 18 July 2017





I am sure a lot of people love Kaya. However, it may not be the healthiest spread as it uses a lot of sugar and eggs. We must thank the inventor of the Pumpkin Kaya recipe as it tastes very much like regular Kaya. The combination of Gula Melaka, Pandan leaves and coconut milk results in a deliciously fragrant concoction.

INGREDIENTS:

500 g pumpkin (without seeds and skin)
250 ml thick coconut milk
120 g gula melaka - palm sugar (chopped)
6 – 8 pandan leaves (tied in a knot)
¼ tsp salt

 


METHOD:

1.  Steam the pumpkin till soft.
2.  In a big bowl, add in pumpkin and coconut milk then blend with hand blender till sooth.
3.  Transfer to a non-stick pan and add in gula melaka, salt and pandan leaves. Cook under low heat till thickened. Stir occasionally.
Discharge the pandan leaves and cool completely before storing in the glass container.

No Comments Yet, Leave Yours!