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"A tweak of the traditional Malay jam, this jam is as a substitute fabricated from pumpkin. Healthy and scents as precise as it tastes. It's nicely well worth it slow. It's nice eaten sparkling as a range on bread."
- 4 1/4 cups cubed fresh pumpkin
- 1 cup unsweetened coconut cream
- 3/8 cup brown sugar
- 8 younger pandan leaves
|Prep : 10M||Cook : 40M||Ready in : 1H30M|
- Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cowl and steam till smooth, about 20 mins. Transfer pumpkin to a blender and blend till clean and not using a lumps.
- Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring often, till aggregate is thick and smooth, about 1 hour; take away leaves and discard. Cool kaya earlier than serving; refrigerate unused element.
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