無蛋的全素南瓜咖椰原來是那麼的香啊~又健康, 最重要是僅需要以下4樣的材料。

材料 ： 510克 南瓜 200毫升 濃椰漿 125克 椰糖 3-4片 香蘭葉

做法 ： 1. 將南瓜切成薄片, 下蒸鍋蒸約25分鐘或至熟透。

1. 準備攪拌機, 將蒸好的南瓜薄片倒入, 再加入濃椰漿, 攪拌均。

2. 將攪拌好的南瓜椰漿糊倒入攪拌盆中, 架在已注入適量的熱開水鍋上。

3. 倒入椰糖, 放入打結的香蘭葉, 以文火不斷地持續熬煮約30分鐘。

4. 熬煮至南瓜咖椰開始出現紋路, 轉扭至最小火繼續熬煮約20分鐘或至濃稠。

5. 將其過濾, 趁熱倒入已消毒及風乾的玻璃瓶中即可。

Vegan Pumpkin Kaya, healthy & simple way of making, you may like it.

Ingredients : 510g Pumpkin slices 200ml Coconut Cream Extract 125g Malacca Palm Sugar 3-4pcs Pandan Leaves

Method : 1. cut the Pumpkin into slim/thin slices, steam for about 25mins or until soften.

1. prepare a blender, pour in the steamed soft pumpkin, follow by the Coconut Cream Extract, finely blended.

2. prepare a cooking pot with pour in appropriated hot boiling water, double boiled by add in the pumpkin puree, palm sugar and tied pandan leaves.

3. to stir constantly for the first 30mins over the med heat.

4. stir and double boiled the puree until it become some textures, stir for another 20mins or until it thickened.

5. filter, pour into a cleaned glass container for storage.