Pumpkin Kaya

SUBMITTED BY: CAMTHALION CALAELEN

"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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PREP TIME	10 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 1/4 cups cubed fresh pumpkin
2/3 cup coconut cream
3/8 cup brown sugar
8 young pandan leaves

DIRECTIONS

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.

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REVIEWS

Reviewed on Sep. 30, 2008 by sugar

A really good recipe, I would have given it 4.5 stars but it didn't let me :\ Had to get rid... MORE

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Nutritional Information

Pumpkin Kaya

Servings Per Recipe: 40

Amount Per Serving

Calories: 20