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 :)