Pumkin Kaya 金瓜珈椰

Monday, September 15, 2014

新区的住客率不高,TM的电线箱依然空着。
没电话,没Streamyx,没Unifi;
在家的日子少了Internet,爬网上部落就成了难事。
等待等待,还是等待。等着哪天网络的到来。

妈妈有几天的清闲,不用带小孙儿,
我们一起煮了这道金瓜珈椰。
加了蛋黄粉,kaya的色泽非常的金黄。
金瓜的清甜,椰奶的香浓,总忍不住偷舔来吃。



Pumpkin Kaya 金瓜珈椰

Recipe source: Everybody Eats Well in Flanders with little adjustment


Ingredients 材料: 

500gm  Pumpkin - Steamed and mashed 金瓜 - 蒸熟压烂
300gm Coconut milk 椰奶
150gm Brown sugar 黄糖
2tbsp Custard powder 蛋黄粉
1/2tsp Salt 盐
4pcs Pandan leaves 斑兰叶

Method 做法:
1)

Mix coconut milk, brown sugar, custard powder and salt together. Add in mashed pumpkin. Stir and mix well.
将椰奶,黄糖,蛋黄粉和盐混合,加入金瓜泥,搅拌均匀。

2)
Strain the mixture using a sieve into a sauce pot, put in the pandan leaves.
金瓜酱过筛入汤锅里,加入斑兰叶。

3)
Cook the mixture using low heat. Stir constantly until the mixture has thickened, about 30min.
用小火煮金瓜酱,一直搅拌直金瓜酱直略为浓稠,大约30min。

4)
Remove the pandan leaves and let the kaya to cool. Keep in sterilized glass jars and store in the fridge.
取出斑兰叶,珈椰放旁待冷。过后,装入热水过烫杀菌的玻璃罐里,再放入冰橱里冷藏。




 

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12 comments

  1. Great idea!! Have half a pumpkin in my fridge!

    ReplyDelete
  2. 还不曾尝试过金瓜kaya,应该和其他口味的kaya一样可口吧!

    ReplyDelete
  3. I remember this recipe from Miss B. This is indeed a healthier kind of kaya.

    ReplyDelete
  4. 很滑,很滑 。。。。。。 这个我会学做。 嘻嘻嘻 。。

    ReplyDelete
  5. Sherleen,
    我错过了好料呢!
    我也在Bee家看过这食谱。
    你的南瓜咖椰很诱我,也想舔一舔。哈哈!
    mui

    ReplyDelete
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  8. Hi Sherleen,
    祝你和家人,
    2015, 新年快乐!
    身体健康,天天开心!
    mui

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