Pumpkin Kaya

by - July 18, 2017




I am sure a lot of people love Kaya. However, it may not be the healthiest spread as it uses a lot of sugar and eggs. We must thank the inventor of the Pumpkin Kaya recipe as it tastes very much like regular Kaya. The combination of Gula Melaka, Pandan leaves and coconut milk results in a deliciously fragrant concoction.

Pumpkin Kaya Recipe


INGREDIENTS:

500 g pumpkin, without seeds and skin
250 ml thick coconut milk
80g gula melaka - palm sugar (Original recipe asked for 120g), chopped
6 – 8 pandan leaves, tied in a knot
¼ tsp salt

 


METHOD:
  1. Steam the pumpkin till soft.
  2. In a big bowl, add in pumpkin and coconut milk then blend with hand blender till smooth.
  3. Transfer to a non-stick pan and add in gula melaka, salt and pandan leaves. Cook under low heat till thickened. Stir occasionally.
  4. Discharge the pandan leaves and cool completely before storing in the glass container.

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8 comments

  1. hi, how long can this last in the fridge?

    ReplyDelete
    Replies
    1. Hi, Approximately 2 weeks or till it turns bad.

      Delete
  2. I love pumpkin soup and cook Kaya at home all the time. Only recently I came to know we can use �� to make kaya. This pumpkin kaya is so ��. My kitchen was surrounded with the aroma of santan and gula melaka. I will cook this again as my regular spread for sourdough bread.

    ReplyDelete
    Replies
    1. Hi June,

      Thanks for trying this recipe and your feedback. Glad to hear that you like it. I personally love it too.

      Cheers! Happy cooking and baking :)

      Delete
  3. so it's replacing eggs with pumpkin, ha? does it taste the same as the usual kaya?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this recipe. It is different taste from normal kaya. But, very tasty to me. If you like pumpkin then you will like it.

      Cheers :)

      Delete
  4. So glad to have come across this pumpkin kaya recipe. I've made this and it tastes as good as the regular kaya (if not better) so much so that I now make this regularly for my breakfast spread to replace my usual pandan egg kaya :). And the best part is it can be kept in the refrigerator for three months before I finished the last batch. Amazing even as no preservatives was used !

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. I am glad to know that you like it. My family love it too.

      Cheers and stay safe :)

      Delete

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