Pumpkin Kaya (Pumpkin Jam)

Recipe

5 INGREDIENTS • 5 STEPS • 50MINS

Pumpkin Kaya (Pumpkin Jam)

4.8

5 ratings

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.

Pumpkin Kaya (Pumpkin Jam)

Save

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

http://www.bakewithpaws.com/

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.

50MINS

Total Time

$0.44

Cost Per Serving

Ingredients

Servings

12

US / Metric

4 1/3 cups

Pumpkins, peeled, deseeded

1 cup

Coconut Milk

1/2 cup

6

Pandan Leaves

1/4 tsp

Nutrition Per Serving

VIEW ALL

Calories

90

Fat

4.5 g

Protein

0.8 g

Carbs

13.3 g

Pumpkin Kaya (Pumpkin Jam)

Save

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

http://www.bakewithpaws.com/

Cooking InstructionsHide images

step 1

Steam the Pumpkins (4 1/3 cups) till soft.

step 2

In a big bowl, add in pumpkin and Coconut Milk (1 cup) then blend with hand blender till smooth.

step 2 In a big bowl, add in pumpkin and Coconut Milk (1 cup) then blend with hand blender till smooth.

step 3

Transfer to a non-stick pan and add in Coconut Sugar (1/2 cup), Salt (1/4 tsp) and Pandan Leaves (6). Cook under low heat till thickened. Stir occasionally.

step 3 Transfer to a non-stick pan and add in Coconut Sugar (1/2 cup), Salt (1/4 tsp) 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.

step 5 Store or serve.

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