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Vegan Kaya Toast ビーガンカヤトースト [Recipes Sweets スウィーツレシピ]

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The scorching hot summer is here !

I came back from Malaysia and Singapore two weeks ago.

Both are the tropical countries and it is hot all the year round.

Though I could enjoy the morning dew and cooling air in early morning, the temperature goes up rapidly soon and the daytime was very hot. 

However, when I came back to Japan, I reaffirmed the summer in Japan is hotter than those countries. 

Yes, I am feeling much hotter now. 

I know from my experience that I do not feel hot compared with other people and seldom require the air conditioner to cool down the room temperature. 
I felt too cold wherever I visited both in Singapore and Malaysia and needed to carry a thick long sleeve jacket and even a neck warmer as the setting of the air conditioner was too strong everywhere. 
But I need to switch on the air conditioner in the afternoon these days, otherwise I get drowsy and can’t do my work.

You can imagine how hot this summer is !

When the weather is like this, I feel like eating something tropical.
I do not want to eat yang food, in other word, something heavy or something that tends to keep the heat inside the body.

So I use a tropical ingredient in today’s recipe.

I usually insist on eating locally and seasonally for our health, for the environment, for the animals and for our planet.

But once a while we can explore something foreign, and satisfy our interests and color our lives to pinkish, though we still need to select the ingreients that minimize the sufferings of others.

“Kaya Toast “is the popular breakfast menu in Singapore (and probably in Malaysia too.)

It is the sandwich made from kaya jam, light texture thin sliced bread, and butter.  Kaya jam is made from eggs, coconut milk, sugar and pandan leaves which has the unique sweet fragrance.

 

Today’s recipe is the vegan version of this “Kaya Toast”. 

Though it may look and taste a bid different from the original one, I bet many of you would love it.   As for me, I can’t resist eating a few pieces of it at a time !



Kaya Toast


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Ingredients


For kaya jam


300g~400g pumpkin (requires 200g of flesh after steaming)


120g coconut milk


2 Tbsp unrefined sugar


2 knots pandan leaves (optional)


1/4 tsp salt


 


For sandwiches


(All desired amount)


 


Coconut milk


Kaya jam


Thinly sliced bread


Procedure


Kaya jam


1.   Remove the seeds and stringy pulp from the pumpkin, cut into chunks and then steam till soft. 


Buttenut 20190804 (4)_00001.jpg
I used the very first pmupkin of this year harvested near my town, which was a butternut.


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Steamed.





2.   Mash 200g of steamed pumpkin flesh, and mix with coconut milk, unrefined sugar and salt.   


*If the pumpkin is fibrous, use the blender to mix with other ingredients, or use the strainer to strain the pumpkin first.


Buttenut 20190804 (6)_00001.jpg
Scraped the flesh from the skin.


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3.   Transfer into the pot, cook for 15 min stirring with the spatula over low flame.  


Kaya jam process (5)_00001.jpg

I added the pandan leaves that I brought back from Malaysia and kept in the freezer.  (It is optional.)


Kaya jam process (7)_00001.jpg

 


4.   Let it cool down in room temperature, remove the pandan leaves and transfer into the jar.


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For toast and assembling


1.   To make coconut cream, cook coconut milk stirring constantly over low flame till thickened.


Coconut cream_00001.jpg

Coconuy milk is thickend and became cream.




2.   Toast the bread till golden brown, spread the kaya jam on one of the  toasted breads, place the coconut cream on top and cover with another piece of toasted bread.


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If you order "Kay Toast ", it would be served in this way. 

Singaporeans like to eat it with coffee.


Kaya Toast (19)_00001.jpg
I like to serve this way with grain tea.



Notes


l  If you live in the place where the fresh coconut is available, use freshly grated coconut to squeeze the milk.  Most of the canned or packed ready-made coconut milk contain emulsifiers or stabilizers.  The organic ones may not contain those, but the freshness and texture are deteriorated.  As fresh coconut is not available in Japan, I use the desiccated coconut to obtain milk.   It is much closer to the fresh one compared with packed ones.  It is an extra work but I found it is not only fresher but also less burden for my stomach too. 


l  The airy and lighter bread is more suitable than dense one for this kaya toast.  The toast should be crispy but not crunchy.


 


Happy Cooking!


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