Pumpkin Kaya Recipes
PUMPKIN KAYA
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.
Provided by CAMTHALION CALAELEN
Categories Jams and Jellies
Time 1h30m
Yield 40
Number Of Ingredients 4
Steps:
- Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.n
- 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.n
Nutrition Facts : Calories 30.8 calories, Carbohydrate 3.2 g, Fat 2.1 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 0.9 mg, Sugar 2.2 g
PUMPKIN KAYA
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.
Provided by CAMTHALION CALAELEN
Categories Jams and Jellies
Time 1h30m
Yield 40
Number Of Ingredients 4
Steps:
- Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.n
- 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.n
Nutrition Facts : Calories 30.8 calories, Carbohydrate 3.2 g, Fat 2.1 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 0.9 mg, Sugar 2.2 g
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