Pumpkin Yakult Jam 南瓜养了多果酱 Recipe
Have you ever thought that pumpkin goes well with yakult drink? Neither do I. But after an experiment with this special jam, I've to admit it was perfect . The sweetness came from the pumpkin and yakult as I only added 2 tbsp of sugar in mixture. This is definitely healthier than making kaya (jam made of egg yolks, coconut milk and sugar) and the cooking time only takes about 20-25 minutes. I love the end result, a little citrusy and fragrant. Great to spread on bread for morning breakfast.
- Pumpkin Yakult Jam
- 350g Pumpkin
- 2 bottles Yakult (orange flavour)
- 1/2 tbsp Lemon juice or to taste
- 2 tbsp Sugar or to taste
Method:
Clean pumpkin and deseed. Cut to wedges and steam pumpkin with skin on for about 15 minutes or till pumpkin becomes soft.
Remove pumpkin flesh from skin with a spoon. Blend pumpkin (net weight about 250g) to smooth.
Combine blended pumpkin, yakult, lemon juice and sugar together in a pot. Stir well and bring to boil. Lower heat and keep stirring the pumpkin mixture for about 20-25 minutes until thickened.
Pour jam into clean jar and allow to cool completely before putting it in the fridge.
350克 南瓜
2瓶 养了多 （橙味）
1/2汤匙 柠檬汁 或适量
2汤匙 糖 或适量
将南瓜外皮洗净，去籽切块。南瓜连带皮一起蒸约15分钟至软。
用汤匙把蒸熟的南瓜肉刮下(约剩250克)，打成南瓜泥。
把南瓜泥，养了多，柠檬汁和糖放入锅里。搅匀煮滚。然后转入小火将南瓜料不停的搅拌约20-25分钟至浓稠即可。