Sunday, 19 October 2014

南瓜咖椰


南瓜咖椰

材料 ：
南瓜泥 200克
椰奶 100克
赤砂糖 50-60克（我用P3代糖 10g）
Pandan叶 数片（打结）　

做法：
１）把蒸好的南瓜泥加入椰奶一起搅拌。倒入食物搅拌机打烂。过滤一遍。　
２）然后倒入小锅里。加入适量的糖和班兰叶用隔水煮法以中小火煮至浓稠即可。（大约十五至二十分钟）　
３）将煮好的咖椰（把班兰叶取掉）倒入空罐里。完全冷后才关盖。










 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)


 

This post also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House







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2 comments:

  1. Amy Baking Diary19 October 2014 at 23:17

    Hi, your pumpkin kaya jam looks really good.
    Would like to spread it on the toast bread.

    ReplyDelete
  2. Miss B @ Everybody Eats Well in Flanders21 October 2014 at 06:17

    这个南瓜加椰好红火呀，最近每个人都在煮。你的加椰煮得好滑，让人食指大动 :)

    ReplyDelete

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