Pumpkin Kaya Recipe
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Pumpkin Kaya

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 55 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 20 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 40 servings
 

Ingredients

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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 20 | Total Fat: 0.9g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2009 by Mad Izatie 
Being overseas, I missed fresh kaya like the one my mother made. I came across this recipe and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2008 by Darryl 
My Malaysian family was initially turned off by the pumpkin colour (they are used to seeing... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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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