Pumpkin Kaya (Coconut Jam) 金瓜咖椰

Something different from the traditional Hanainese Kaya (the brown colour one) and Nyonya Kaya (the green colour) one. And, it is eggless, i.e. vegetarian can also has it.

I came across this recipe quite some times ago and it always stayed top of my to-do list. Only until last Sunday I managed to get all the ingredients (except fresh coconut milk, so at the end I used the box type) and made it at night after a long day out.

Though I was tired I still proceeded with my plan. It paid off - the outcome was good. The kaya was very fine and smooth. I was also glad that I decided to cut down the sugar from 200g to 150g; the sweetness was just nice for me to eat with bread.

Just in case you think that it's a difficult task to make kaya at home, I can assure you that this is very easy and generally I don't think it requires any kitchen skill.

Ingredients 材料:

(A)

500g pumpkin 金瓜 (net weight)(净重)

(B)

300g pure coconut milk 纯椰浆

½ tsp salt 盐

200g brown sugar 黄糖 (I reduced to 150g)(我减至150g)

2 tbsp custard powder 蛋黄粉
(C)

4pcs pandan leaves 香兰叶 (I used 10pcs)(我用10片)

Method 方法:

1) Peel pumpkin skin, cut into thin slices, steam till cooked and soften (about 8 mins), remove, mashed while hot. 把金瓜去皮, 切成薄块, 送入蒸笼蒸熟（约8分钟）, 取出, 乘热压烂成泥。

2) Add B, mix well, strain into a wok. 加入材料B搅至糖溶, 过沥在锅内。

3) Add C, over low flame, stir cooked till thicken (about 15 mins). 加入C, 以小火不停搅煮至浓稠。（约15分钟）。

(Recipe reference: 我的厨房笔记)