About this recipe:A tweak of the traditional Malay jam, this jam is instead made of pumpkin. Healthy and smells as good as it tastes. It's well worth your time. It's best eaten fresh as a spread on bread.
500g cubed fresh pumpkin
160ml coconut cream
80g brown soft sugar
8 young pandan leaves
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Place the pumpkin into a steamer insert and set in a pot over 2 to 3cm of water. Bring to the boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.
Combine the pumpkin, coconut cream, brown sugar and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.
Pandan leaves are used in a variety of Southeast Asian cuisines, including Malaysian and Thai. You can find the leaves fresh or dried either in Asian or Chinese shops, or via the internet.