Yellow Pumpkin Srikaya
MATERIALS:
- 1 piece (1 kg) pumpkin machete or kabocha squash types, wash
- 8 eggs
- 200 g sugar
- 50 ml of water suji pandan (of 15 pieces of leaf suji and 5 pieces of pandan leaves)
- 250 ml thick coconut milk (from 1 grated coconut)
- ½ tsp salt
HOW TO MAKE:
- Cut the top of the pumpkin (the part which is the trunk) diameter of 12 cm wide. Discard the seeds. Set aside.
- Beat eggs and sugar until sugar dissolves, add the juice suji and pandanus leaves, coconut milk, and salt, stir until well blended. Strain.
- Pour the batter into the pumpkin mixture, cover with the top of the pumpkin is cut.
- Steam in a steamer heat over low heat for 1 hour until cooked. Remove from heat. Cool.
- Cut into pieces. Serve.
For 12 pieces
Calories per potong150 cal
