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RECIPE
5 INGREDIENTS5 STEPS50MIN

Pumpkin Kaya (Pumpkin Jam)

4.8
4 Ratings

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A delicious and simple pumpkin jam, perfect for spreading on toast or served with some custard for dessert. The combination of pumpkin, pandan leaves and coconut milk results in a deliciously fragrant concoction.
50MIN
Total Time

Bake with Paws

A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
4 1/3 cups
Pumpkins , peeled, deseeded
1 cup
Coconut Milk
3/4 cup
Coconut Palm Sugar , chopped
6
Pandan Leaves
1/4 tsp

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Nutrition Per Serving

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CALORIES
90
FAT
4.5 g
PROTEIN
0.8 g
CARBS
13.3 g

Cooking Instructions

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Step 1
Steam the Pumpkin (500 gram) till soft.
Step 2
In a big bowl, add in pumpkin and Coconut Milk (250 milliliter) then blend with hand blender till smooth.
Step 3
Transfer to a non-stick pan and add in Coconut Palm Sugar (120 gram), Salt (1/4 teaspoon) and Pandan Leaves (6). Cook under low heat till thickened. Stir occasionally.
Step 4
Discard the leaves and cool mixture completely before storing in a glass container.
Step 5
Store or serve.

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Nutrition Per Serving
Calories
90
% Daily Value*
Fat
4.5 g
6%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
13.3 g
5%
Fiber
0.2 g
1%
Sugars
9.9 g
--
Protein
0.8 g
2%
Sodium
53.6 mg
2%
Vitamin D
--
--
Calcium
12.6 mg
1%
Iron
1.0 mg
6%
Potassium
188.2 mg
4%
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