Pumpkin Kaya

4.3

(3)

3 Reviews

3 Photos

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.

Submitted by CAMTHALION CALAELEN

Updated on July 14, 2022

3

Prep Time:

10 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 30 mins

Servings:

40

Yield:

40 servings

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Ingredients

4 ¼ cups cubed fresh pumpkin
1 cup unsweetened coconut cream
⅜ 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.

Nutrition Facts (per serving)

31	Calories
2g	Fat
3g	Carbs
0g	Protein

Nutrition Facts
Servings Per Recipe 40
Calories 31
% Daily Value *
Total Fat 2g	3%
Saturated Fat 2g	10%
Sodium 1mg	0%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 0g	1%
Vitamin C 1mg	1%
Calcium 5mg	0%
Iron 0mg	2%
Potassium 64mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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