Pumpkin Kaya

Pumpkin Kaya
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    40 People
  • VIEWS
    9

Embrace the vibrant flavors of Southeast Asia with a twist! This Pumpkin Kaya, a delightful take on the classic coconut jam, features the sweetness of pumpkin infused with fragrant pandan leaves. A healthy and aromatic spread, perfect for elevating your morning toast or adding a touch of exotic flair to your desserts.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    3 g
  • Fiber
    0 g
  • Protein
    0 g
  • Saturated Fat
    2 g
  • Sodium
    1 mg
  • Sugar
    2 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
20 mins

Prepare the pumpkin: Place the cubed pumpkin into a steamer insert set over a pot with one inch of water. Bring the water to a boil, then cover the pot and steam the pumpkin until it is tender and easily pierced with a fork (approximately 20 minutes).

02

Step
5 mins

Blend the pumpkin: Carefully transfer the steamed pumpkin to a blender or food processor. Blend until completely smooth, ensuring there are no lumps remaining.

03

Step
2 mins

Combine and cook: In a medium-sized, heavy-bottomed pot, combine the blended pumpkin, coconut cream, brown sugar, and knotted pandan leaves. Place the pot over medium-low heat.

04

Step
1 hrs

Simmer to perfection: Cook the mixture, stirring frequently with a heat-resistant spatula or wooden spoon, until it thickens to a smooth, jam-like consistency. This process will take approximately 1 hour. Be patient and stir diligently to prevent scorching.

05

Step
1 mins

Remove pandan leaves: Once the kaya has reached the desired thickness, remove the pandan leaves and discard them.

06

Step
5 mins

Cool and store: Allow the Pumpkin Kaya to cool completely before serving. Transfer to an airtight container and store in the refrigerator. It's best enjoyed fresh, within a week.

For a richer flavor, try using homemade coconut cream.
Adjust the amount of brown sugar to your preference. Taste the mixture as it cooks and add more if needed.
If you don't have fresh pandan leaves, you can use pandan extract, but the flavor will be slightly different. Add a few drops at the end of the cooking process.
Be careful not to overcook the kaya, as it will continue to thicken as it cools.

Kristina Gulgowski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Leon Swaniawski

    The instructions were very clear and easy to follow. My kaya turned out perfectly!

  • Fred Schaefer

    This recipe is amazing! The pumpkin kaya is so smooth and flavorful. I love the hint of pandan.

  • Dion Olson

    I was a bit skeptical about pumpkin kaya, but this recipe changed my mind. It's so easy to make and tastes delicious on toast.

  • Zion Dicki

    I added a pinch of salt to balance the sweetness. It was a great addition!

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