Pumpkin Kaya Recipe - Allrecipes.com
Pumpkin Kaya Recipe
  • READY IN hrs

Pumpkin Kaya

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 30 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Feb 27, 2009

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 cholesterol coconut cream, which made my kaya 98% cholesterol free. I also reduced the cooking time by more than half, as I felt that the cooked pumpkin was soft enough, and I used thicker coconut cream. That way, I hoped to keep most of the nutrients in the pumpkin. This is a great vegan alternative to the usual kaya and is much healthier without compromising taste. 5 starsll the way!

 
Dec 30, 2008

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 very tasty. Pandan is also known as screwpine and apparently as "bay thoy leaf" and can often be found in the frozen foods section of your typical asian grocery.

 

3 Ratings

Sep 30, 2008

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 coconut essence and skim evaporated milk instead to lower cholesterol and fat, I also replaced the sugar with splenda. This caused less "stiffening" as expected, I shall add a bit of sugar instead next time. Another thing I did was I boiled and mash the pumpkin instead of steam and blend. Bliss it tasted sinful. thanks, great idea by the way !

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 29 kcal
  • 1%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Pumpkin Pancakes

These seasonal favorites are light, airy, and delicate, not dense and cakey.

How to Make Pumpkin Scones

Put a tasty twist on classic pumpkin scones.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States