This week I need to continue to cook the leftover pumpkin from Halloween. So today cook this
special Pumpkin Kaya that I never try in my life. I am very satisfied with this KAYA and highly
recommend it. 这南瓜咖椰很香哦!本人大大推荐!
Recipe reference: Angel
Ingredients:
(A)
1.5kg pumpkin (net weight)
(B)
400g coconut milk
1 tsp salt
250g brown sugar
300g Palm Sugar / Gula Melaka
8 tbsp custard powder
(C)
12pcs pandan leaves
Method:
1) Peel pumpkin skin, cut into thin slices, steam till cooked and soften (about 8 mins), remove.
2) Add B, with steam pumpkin in the blander and bland well.
3) Add C, over low flame, stir cooked till thicken (about 1 1/2 hours).
材料:
(A)
1.5kg 金瓜(净重)
(B)
400g 椰浆
1 tsp 盐
250g 黄糖
300g 椰糖
8 tbsp 蛋黄粉
(C)
12pcs 香兰叶
方法:
1) 把金瓜去皮, 切成薄块, 送入蒸笼蒸熟(约8分钟), 取出。
2) 加入材料B用果汁机打幼。
3) . 加入C, 以小火不停搅煮至浓稠。。(约1小时30分钟)。
小小心得:
煮kaya时要不停搅拌,以免粘锅。
After one hour of stirring |
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