这道咖椰吃完了才发现没记录！
不记录的话恐怕我下次要煮时手忙脚乱的。
这道咖椰香浓无比。马六甲椰糖真的很香。
可惜在我住的地方不知上哪儿找纯正的马六甲椰糖。
而仅剩的椰糖用来煮咖椰了。
要等下次去马六甲才能补货了。
食谱取自Sally
材料 Ingredients：
南瓜泥 200g
椰浆150g
盐1/8tsp
椰糖80g
蛋黄粉1tbsp
香兰叶大片的，2片（把每片撕成几片，再打结）
200g Pumpkin Puree
150g Coconut Milk
1/8 tsp Salt
80g Gula Melaka
1 tbsp Custard Powder
2 Pandan Leaves
做法 Method：
1) 先将椰糖和椰浆在炉火上煮到糖溶，不要煮滚。过滤。
Cook Gula Melaka and coconut milk until sugar dissolve then sift.
2) 将1和其他材料加入拌匀，倒入一个较厚底的钢锅，加入香兰叶，
小火搅煮到浓稠即可，约15分钟。或依自己喜欢的浓度。（放入冰箱还会浓，所以无需搅太久）。
Add in other ingredients, cook over low heat until thick form, approximate 15 minutes or your desired thickness.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
&
I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
& co-hosted by Charmaine of Mimi Bakery House.
忽然觉得身为马六甲人很光荣，哈哈哈哈！
ReplyDelete这个kaya有家乡的味道，我喜欢。
这里也谢谢这个月来对南瓜月的支持，是你们让小拇指的精神继续传承下去，感恩。
原来你的家乡是马六甲。我还以为是槟城。
Delete其实想做的南瓜食谱还有一些，可惜时间不够用。
不用谢了，是这个平台给了大家分享和交流的机会。感激！
Hi Grace, I smell the nice pandan, pumpkin & coconut fragrant ! Will definitely try out this once the spread and jam are cleared in the fridge ^-^!
ReplyDeleteKaren, good to try. I believe you will like it.
DeletePumpkin kaya looks very "hot" these few days. Love the texture of your pumpkin kaya, very thick and creamy, the kind of kaya that I like :)
ReplyDeleteGrace，
ReplyDelete我也做了南瓜kaya，不过使用黄糖。
你的用gula melaka肯定更香！
mui