Step 1 of 5
Peel pumpkin and cut into large chunks. Steam over high heat for 15-20 minutes or until fork tender.
Step 2 of 5
Place in blender along with all ingredients except pandan leaves. Blend until smooth and thick.
Step 3 of 5
Pour into a saucepan and add pandan leaves. Cook over medium-low heat and stir until sugar melts. Continue stirring until mixture thickens slightly. It should coat the back of the spatula but still pourable thick consistency, about 8-10 minutes.
Step 4 of 5
Remove from heat. It will thicken after cooling.
Step 5 of 5
Transfer to a jar and let cool down completely before securing with a lid. Store in the refrigerator for up to 2 weeks.
150g coconut sugar
200ml coconut cream
5 pcs pandan leaves
Pinch of salt