【南瓜椰子酱 】Pumpkin Kaya（Pumpkin Coconut Jam / Vegan Kaya )

小时候最爱的早餐之一就是抹上牛油(Butter)和椰子酱(Kaya)的烤土司再加上两只半生熟蛋，每次吃都那么让人满足，那滋味至今仍然让我念念不忘。

每年一到南瓜季节我总忍不住要买一些回来，这个南瓜椰子酱在网上流传已久，我一直想做一次，今天终于如愿，出来的效果太让人惊喜！金灿灿的颜色也让我非常欢喜！

I went out to the pharmacy to pick up a few things yesterday and was surrounded by Halloween decorations in the stores! It is a good reminder that pumpkin season is here again! I am a big fan of pumpkins and would love to try just about any recipes that called for this golden color treat!

This particular Coconut Jam/Kaya recipe has been circulating around bloggers for a good couple of years, I have read about it and thought it was such a smart and brilliant way to make this renown coconut Jam vegetarian friendly! I bumped into this recipe again not long ago, and since I have a big piece of pumpkin sitting in the fridge, guess what I did yesterday?

Yupp! I made this jam and the outcome is so great that I can hardly take my eyes off of it! I hope my pictures do justice to its beauty. 

I also enjoyed a piece of toast with butter and Kaya right after I was done making it. Now the idea of fall approaching is not that depressing anymore.

原食谱参考-- 人生加油站

材料：

300 克 蒸熟的南瓜 

200 克 椰浆 （冷冻的椰浆最好）

120克 糖  （稍微甜了点，建议使用 100 克左右即可）

50 克 水

1 大勺 木薯粉

Recipe adapted from 人生加油站

Ingredients:

300 gm cooked pumpkin pieces

200 gm coconut milk (Fresh one preferred, the next best would be frozen coconut milk)

120 gm sugar

50 ml of water

1 tsp of Tapioca Starch 

1. 把南瓜削皮切块蒸熟，然后取300克熟南瓜，加上120克糖（我用了红糖白糖混合，白糖用的糖粉，所以照片里是粉状的)、木薯粉和五十克水。

2. 解冻一包冷冻椰浆，倒入200克的椰浆，用搅拌机把所有的材料搅拌至油滑。

3. 倒入一口锅里，中火加热不断搅拌大约10分钟，转小火再继续搅拌至浓稠 （煮到椰子酱能够画出圈圈然后大约1-2秒钟不散去的时候，就大概是你要的浓稠度了。又或者椰子酱可以看见图里最后一张照片那样的如火山岩溶泡泡那样的翻滚也差不多了。）这个过程大约要20分钟，根据南瓜的水份含量和炉子的火力而定。

4. 冷却装罐。除了抹面包还可以和糯米糕，碱粽一起吃，也可以做包子的甜内馅。

1. Peel and cut pumpkin into pieces, cook/steamed until cooked and pumpkin become soft. Measure out 300 gm.

2. Add 120 gm of sugar ( I used half powdered sugar and half brown sugar),tapioca and water.

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.

It is a brilliant bread spread, filling for steam bun, bun and could go with many types of Nyonya kuih.

中文 -- 南瓜椰子酱