Ingredients1 h 30 m servings 31 cals
- 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.
- 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.
Per Serving: 31 calories; 2.1 g fat; 3.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
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 cho...