Monday, August 21, 2006
I am head over heels with Pumpkins these few days. Last week, I was at Tangs shopping at the electrical department and I chanced upon the cooking demonstration by the man selling big black clay pots. Many years ago, I bought one for my mom to make pig trotters vinegar and she has been raving about the pots.
So I stood there to see the cooking demonstration. He was making pumpkin kaya, yes kaya! (bread spread) But with pumpkin and no eggs, are you sure? How long will it take, we can't be standing there for hours? He assured us that it will only be a short while. It turned out beautifully and I have been hooked ever sinced! It is very simple to make, just 3 to 4 ingredients, the most. Try it and you won't regret.
5 tbsp sugar
250ml coconut milk
3 pandan leaves (optional)
Remove seeds and skin of pumpkin. Steam until very soft and cool. Put pumpkin into any heavy based pot. Add sugar and mash with a metal whisk. Then add coconut milk and mix well. Set on very low fire all the way to prevent lumps. Add pandan leaves and keep stirring, about 15 to 20 minutes till tiny bubbles appear. When it is not watery any more, it is done. Discard leaves and spread it on toasted bread and butter. Enjoy!
Please take note that the coconut must be the first santan (do not add water to extract) or you can use the the carton box or packet coconut cream.