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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."
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1 h 30 m servings 31 cals
Original recipe yields 40 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 31 calories; 2.1 g fat; 3.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

A really good recipe, I would have given it 4.5 stars but it didn't let me :\ Had to get rid of the last of the pumpkin I bought and this one did the trick! Few changes I made were to use coconu...