Pumpkin Kaya

    Pumpkin Kaya

    (5)
    10saves
    1hr30min


    6 people made this

    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.

    Ingredients
    Serves: 40 

    • 500g cubed fresh pumpkin
    • 160ml coconut cream
    • 80g brown soft sugar
    • 8 young pandan leaves

    Method
    Prep:10min  ›  Cook:1hr20min  ›  Ready in:1hr30min 

    1. 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.
    2. 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

    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.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (3)

    by
    9

    My Malaysian family was initially turned off by the pumpkin colour (they are used to seeing the green version), but overall gave this kaya a good rating. The pandan flavour came through and was very tasty. Pandan is also known as screwpine and apparently as "bay thoy leaf" and can often be found in the frozen foods section of your typical asian grocery.  -  30 Dec 2008  (Review from Allrecipes US | Canada)

    by
    8

    Being overseas, I missed fresh kaya like the one my mother made. I came across this recipe and decided that this would be a healthier alternative to the traditional egg rich kaya. I used low cholesterol coconut cream, which made my kaya 98% cholesterol free. I also reduced the cooking time by more than half, as I felt that the cooked pumpkin was soft enough, and I used thicker coconut cream. That way, I hoped to keep most of the nutrients in the pumpkin. This is a great vegan alternative to the usual kaya and is much healthier without compromising taste. 5 starsll the way!  -  27 Feb 2009  (Review from Allrecipes US | Canada)

    by
    7

    A really good recipe, I would have given it 4.5 stars but it didn't let me :\ Had to get rid of the last of the pumpkin I bought and this one did the trick! Few changes I made were to use coconut essence and skim evaporated milk instead to lower cholesterol and fat, I also replaced the sugar with splenda. This caused less "stiffening" as expected, I shall add a bit of sugar instead next time. Another thing I did was I boiled and mash the pumpkin instead of steam and blend. Bliss it tasted sinful. thanks, great idea by the way !  -  30 Sep 2008  (Review from Allrecipes US | Canada)

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