Pumpkin Kaya

There is a tub of pumpkin puree stored in the freezer, so I used all pumpkin puree to make this yummy kaya. 😘

👆Making pumpkin kaya...

👆 Ready to keep in jar.

Eggless Pumpkin Kaya 

Ingredients: 

400g  Pumpkin Puree
110g  Sugar  
200g  Thick coconut milk(Box) 
4        Pandan leaves 

Method: 

1. Pour all Ingredients into a blender(except pandan leaves) and well blended.

2. Pour into a heavy based saucepan, add in pandan leaves and cook over low heat. Keep stirring well with a wooden spoon until thickens. (I used double boiling cooking method for about 30 minutes).

3. Cool, then bottle the kaya in jam jars.

Notes: 

Keep stirring constantly during cooking kaya to prevent sticking.



不含鸡蛋南瓜kaya

材料：

400克   南瓜泥
110克   糖
200克   浓椰浆
4根  香兰叶

做法：

1.倒入所有材料（除了香兰叶）入果汁机，并充分混合。

2.倒入一个沉重的厚锅里，加入香兰叶，用小火煮。继续用木勺搅拌，直到变稠。 （我用双沸腾的烹调方法，约30分钟）。

3.待冷却，再装进罐子里。

小小心得：煮kaya时要不停搅拌，以免粘锅。

Happy Making!