It's been a long time since I made this cake as a small treat at home. And this afternoon I will make a sweet and soft cake from yellow pumpkin that I bought yesterday at the market. Then I will mix this yellow pumpkin with khun kwe flour which is rich in fiber and it is not complicated to make, anyone can make it and now I will share it with all of you in this community.

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In making this cake I used the following ingredients:

1. 500 grams of yellow pumpkin

2. 1 packet of khun kwe flour

3. 100 grams of palm sugar

4. 450 ML Soy milk

(usually this cake recipe will use coconut milk to enhance the taste and aroma of the cakes we make, apart from that it also affects the viscosity level of Khun Kwe or other foods, but because I have started to reduce white ingredients such as wheat flour, granulated sugar and coconut milk so I changed the use of coconut milk to soy milk which is much healthier and not too fat in my opinion and it turns out that after this cake is finished the taste is not much different when we use coconut milk. Oh yes, I bought my own soy milk from a home made tofu factory near my house without a mixture of granulated sugar and preservatives, so I feel that choosing a substitute for coconut milk for soy milk is the right step in my opinion in this khun kwe recipe.

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After I have prepared the ingredients, now let's make this yellow pumpkin khun kwe:

1. The first step I took was to boil the yellow pumpkin which I had previously peeled and removed the seeds. Boil the pumpkin for approximately 10 minutes or until the pumpkin is soft

2. After the pumpkin is soft, I throw away the water and then drain it. After that, I soften it just using a fork

3. After I think the pumpkin is soft, the next step is to add the khun kwe flour

4. After that I added the soy milk

5. And the last thing is that I immediately put in the palm sugar. oh yes, sometimes if we buy palm sugar on the market, I do not guarantee that the sugar will not be contaminated by bees or other insects, so to prevent this you can slice it first, so that the animals hidden in the palm sugar are visible.

6. The final step is that I cook over medium heat until it is completely cooked, during the cooking process I have to really stir continuously so that the mixture underneath doesn't burn. Once the khun kwe mixture is really boiling, stir continuously for about 5 more minutes. Until the dough is completely cooked.

7. After that, let it cool for a while and put it directly into the mold. After that, wait until the mixture completely hardens, approximately 2-3 hours.

8. You can enjoy the khun kwe straight away or you can put it in the refrigerator. It all depends on taste.

9. This cake is finished and today's mission was successful.

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After the mixture hardened and I poured it and tasted it, it turned out that I preferred using soy milk compared to coconut milk, it tastes light and doesn't make us feel bad or get bored quickly. But once again a dish depends on the taste of the connoisseur. Whether you use coconut milk or soy milk or neither at all, it's up to you. Greetings from me maytom, Indonesia