Pumpkin Kaya

A tweak of the traditional Malay jam, this jam is instead made of pumpkin. Healthy and smells as good as it tastes. It’s well worth your time. It’s best eaten fresh as a spread on bread.

Step: 1

Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.

Step: 2

Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.

Per Serving: 31 calories; protein 0.3g; carbohydrates 3.2g; fat 2.1g; sodium 0.9mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do more often .