A delicious and simple pumpkin jam, perfect for spreading on toast or served with some custard for dessert. The combination of pumpkin, pandan leaves and coconut milk results in a deliciously fragrant concoction.
Total Time
50min
4.8
5 Ratings
Author: Bake with Paws
Servings:
12
Ingredients
•
4 1/3
cups
Pumpkins
, peeled, deseeded
•
1
cup
Coconut Milk
•
1/2
cup
Coconut Sugar
•
6
Pandan Leaves
•
1/4
tsp
Salt
Cooking Instructions
1.
Steam the Pumpkins (4 1/3 cups) till soft.
2.
In a big bowl, add in pumpkin and Coconut Milk (1 cup) then blend with hand blender till smooth.
3.
Transfer to a non-stick pan and add in Coconut Sugar (1/2 cup), Salt (1/4 tsp) and Pandan Leaves (6). Cook under low heat till thickened. Stir occasionally.
4.
Discard the leaves and cool mixture completely before storing in a glass container.
5.
Store or serve.
Nutrition Per Serving
CALORIES
90
FAT
4.5 g
PROTEIN
0.8 g
CARBS
13.3 g
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