It's thick & creamy! This eggless kaya simply taste just as amazing. Most importantly, it's easier to make compared to the traditional egg kaya.
As no eggs being used, therefore it won't curdled when you over-cooked. I just stir them over the stove, until it thickens. No need double boiled method, yet you still can enjoy smooth creamy kaya. Great way to clear off your excess pumpkin sitting in the fridge too!
Ingredients:
270g Pumpkin (without seeds & skin)
120ml Coconut Milk
60g Gula Melaka - chopped
3pcs Pandan Leaves - cut into shorter length
Step by Step :
1. Cut pumpkin into 1cm thick slices.
2. Steamed pumpkin for 20 minutes or until soft.
3. Drained away excess water from pumpkin.
4. Transfer pumpkin into a blender and blend till smooth paste.
5. Add in coconut milk & blend few seconds just to mix evenly.
6. Transfer mixture to a non-stick pan. Add in gula melaka & pandan leaves.
7. Cook under low heat, stirring continuously till mixture thicken up.
8. Discard pandan leaves & let it cool completely before transferring into storing container.
Happy Cooking.
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