Frankly, I really adored the sunshine colour of pumpkin. After making
the last batch of pumpkin kuih.... yet the result isn't really satisfying me at all. Here, I have another version of pumpkin kuih wanna to show you. This recipe includes very little ingredients which I love about. And the process is quite easy as well. It is best to prepare this at night and leave to cool overnight and then serve it in the morning. Don't that sounds great to you! And here we go.
Ingredients :
(A)
Pumpkin Layer
900ml water
100gm
green bean flour
300gm mashed pumpkin
250gm sugar
(B)
Coconut Layer
350ml coconut milk
270ml water
50gm
green bean flour
80gm sugar
1/4 tpsn salt
pandan leaves (pinescrew leaf)
Method :
(1) combine all ingredients (A) into a big sauce pan and
simmer over medium till the mixture became thick. Stir gradually and make sure you didn't burnt the bottom.
(2) then transfer mixture to a 10" or 11" tray, set aside.
(3) now, combine ingredients (B) into a big sauce pan and simmer over medium heat till the mixture became thick.
(4) withdraw the leaves then transfer the coconut mixture to the pumpkin mixture, stir the mixture to make the swirl effect.
(5) finally, steam mixture for 25-30 mins over medium heat.
(6) only slice it after the kuih has completely cooled.
#For those who couldn't find
green pea flour, you may use
Hoen kwe flour.
You may either skip the steaming process and leave to cool completely. Keep refrigerated for an hour or so till it's set and then serve. It tastes more like jello and the one after steamed taste a little gluey & chewy more like kuih. Or you may also refer some other flavour of this kuih from
here & here.
