Egg free pumpkin kaya spread

Egg free pumpkin kaya spread

Ingredients

  • 300 gm cooked pumpkin pieces
  • 200 gm coconut milk (Fresh one preferred, the next best would be frozen coconut milk)
  • 130 gm sugar (I cut till 80gm, still sweet but acceptable)

Steps

  1. Peel and cut pumpkin into pieces, cook/steamed until cooked and pumpkin become soft. Measure out 300 gm.
  2. Add 80gm of sugar ( I used molasses).
  3. Defrost a packet of frozen coconut milk, measure out 200 gm of coconut milk.
  4. Blend together all the ingredients in a blender until smooth, pour the mixture into a cooking pot, at medium heat, cook for about 10 minutes, constantly stirring to avoid sticking to the bottom.
  5. Turn the heat down to low and continue cooking/stirring for around 20 minutes or until the custard thickened, to check the readiness, stir slowly and if you can see some sort of ripple pattern showing and stays for around 1-2 seconds, the mixture is cooked and ready. Alternatively, if you starts seeing bubbles and it is getting a little hard to stir the mixture, it is ready.