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Sunday, 15 September 2013

Pumpkin Bread Spread/Kaya


Yield: ~100g kaya/bread spread

Ingredients
100g raw pumpkin, peeled
20g coconut powder*
20g hot water*
15g raw sugar
Dash of salt
1 pandan leaf

* you can replace coconut powder and water by 30g coconut cream

Direction
1. Cut pumpkin into chunks.

2. Pour 100g or 1/2 cup of water into rice cooker. Steam the pumpkin chunks using the rice cooking mode.


                             OR
Steam by boiling water for about 5 minutes in high heat and 10 minutes in low heat.

3. Drain away the water collected under the cooked pumpkin. Mash the pumpkin into paste using a fork while it is hot.

4. Add hot water to coconut powder and mix into a mixture. 

5. Pour sugar, salt and coconut mixture into the pumpkin paste. Mix well.

6. Pour the mixture and cut pandan leaf into a non-stick pot and stir over low heat regularly. Heat for about 5 to 10 minutes, or till the mixture formed into a thick paste.



7. Transfer the kaya to a clean container and use as bread spreaf when cool. Enjoy :)


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