无蛋金瓜咖椰 ~ Eggless Pumpkin Kaya / Pumpkin Coconut Jam

食谱取自 : Butter , Flour & Me

无蛋金瓜咖椰

材料 ：

200g 金瓜泥
100g 椰奶  
50 ~ 60g 白糖
3 ~ 4片 班兰叶 （ 打结 ）

做法 ：

1. 把蒸好的南瓜泥加入椰奶一起搅拌。倒入食物搅拌机打烂。过滤。　

2. 然后倒入小锅里.加入糖和班兰叶用隔水炖煮法以小火，边煮边搅拌，煮至浓稠即可（ 大约15至20分钟 ）。

3. 把班兰叶取掉,将煮好的咖椰完全冷却后，装入消毒过的玻璃瓶里，盖上盖子即可。

Recipe source : Butter , Flour & Me

Eggless Pumpkin Kaya

Ingredients :

200g mashed pumpkin
100g coocnut milk
50 ~ 60g sugar
3 ~ 4 pcs pandan leaves ( knotted )

Method :

1. Add mashed pumpkin together with coconut milk . Pour into blender and blend till smooth . Strain the paste .

2. Pour it into a small pot . Add in sugar and pandan leaves , double -boil at low heat , stir constantly until the mixture has thickened and set ( about 15 to 20 minutes ) .

3. Remove pandan leaves and allow the mixture to cool. Keep in sterilized jar and store in the fridge.