Sunday, June 1, 2014

Brown Rice Pumpkin Kaya 米香南瓜加央

 Excellent taste!! Spent 2 hours to make this small bowl of pumpkin kaya but I tell you it definitely worth the time. 

Pumpkin (skinned) - 650g
Brown Rice Powder - 30g (bought this from Tzu Chi)
Water - 230g
Gula Melaka - 40g

  1. Skinned and cut the pumpkin into large chunks and steamed till fork tender.  Transfer to blender to make pumpkin puree.
  2. Dissolve brown rice powder in water.  Add into pumpkin puree.
  3. Blend until the mixture is smooth.
  4. Pour the above into a pot.  Cook over low-medium heat, stirring frequently until the mixture is thick and smooth.
  5. Cool kaya before serving.  Refrigerate the unused portion.  Store in refrigerator for 2-3 days only.

南瓜 (去皮) - 650g
糙米粉 (我在慈济买) - 30g
水 - 230g
椰糖 - 40g

  1. 把南瓜去皮切成大粒状,蒸至软。放进搅拌机里搅拌成南瓜泥。
  2. 糙米粉加水一起搅拌成糊状。加入南瓜泥里一起搅拌成顺滑糊状。
  3. 倒入锅里。以小,中火煮至农稠即可。
  4. 待凉后装入玻璃瓶里。尽快吃完。可收藏在冰箱2-3天

Brown Rice Powder

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