Eggless Pumpkin Kaya by Janice Goh

Ingredients:
500g Pumpkin, steamed and mashed
200ml Milk (Full cream milk or Fresh milk)
100ml VCO
120g Brown sugar (I substitute with 100g apple sauce) *Original 180g (Note 1)
3tbsp Custard powder
6pcs Pandan leaves

Method:
1. In a big bowl, add in mashed pumpkin, milk, VCO, brown sugar and custard powder. Stir and mix well.
2. Strain the mixture using a sieve into the pot.
3. Cook the mixture and pandan leaves with low heat. Cook and stir constantly until the mixture has thickened and set. (about 15-20 minutes)
4. Remove the pandan leaves and allow the mixture to cool. Keep in sterilized glass jars and store in fridge.

Notes:
1. Apple sauce - Steam apples and blend.
2. Kaya can keep refrigerated for up to a month.