MISC RECIPES - Dips/Spreads/Sauces/Pastes

Pumpkin Kaya

July 18, 2017 | Recipe by Bake with Paws
Pumpkin Kaya

Pumpkin Kaya


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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Pumpkin Kaya (Pumpkin Jam)


INGREDIENTS:

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

*  The texture of the kaya will be thicker if coconut cream is used.

METHOD:
  1. Steam the pumpkin for about 20 minutes 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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Comments

  1. AnonymousMay 30, 2020 at 11:40 PM

    hi, how long can this last in the fridge?

    ReplyDelete
    Replies
    1. Bake With PawsMay 31, 2020 at 6:29 AM

      Hi, Approximately 2 weeks or till it turns bad.

      Delete
  2. juneOctober 24, 2020 at 3:46 AM

    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. Bake With PawsOctober 25, 2020 at 3:18 AM

      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. Siska HarrisonJune 9, 2021 at 3:13 PM

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

    ReplyDelete
    Replies
    1. Bake With PawsJune 10, 2021 at 2:00 AM

      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. Madam ChewJune 10, 2021 at 7:16 AM

    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. Bake With PawsJune 11, 2021 at 5:55 AM

      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
  5. AnonymousMay 11, 2023 at 5:36 PM

    Hi! How many calories would this be? How much is one serving?
    May I ask which coconut milk you use?
    Thank you!

    ReplyDelete
    Replies
    1. Bake With PawsMay 12, 2023 at 12:55 AM

      Hi, thank you for your interest in this recipe. Sorry, I don't calculate on the calories for all my recipes. To be honest, I don't know. I used fresh coconut milk. Boxed or canned coconut milk or cream are fine too.

      Cheers :)

      Delete

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