Wednesday, 29 October 2014

Pumpkin Kaya

I love kaya. Love it so much that I can eat it on its own. It's not that healthy as there are lots of eggs used to make kaya traditionally. So this Pumpkin Kaya recipe that I chanced upon got me really excited, because no eggs are required at all!

Pumpkin Kaya
(my notes in red below)

500g pumpkin, steamed and mashed
300g coconut milk
180g brown sugar (I used 150g brown sugar)
2 tbspn custard powder
1/2 tsp salt
4 pcs of pandan leaves (I used 5 pcs)

1. Remove pumpkin skin, deseed and cut into cubes. Steam for about 15 minutes or until the pumpkin meat is soft. Drain excess water and mash pumpkin with a fork while still hot.
2. In a big bowl, mix coconut milk, brown sugar, custard powder and salt.

3. Add mashed pumpkin and mix well. Sieve the mixture into another bowl. (I used my blender to give it a good blitz instead)
4. In a non-stick pot, pour the pumpkin mixture and cook over low heat. Add in pandan leaves. Cook and stir constantly until the mixture has thickened and set, about 15 minutes.

5. Remove pandan leaves and allow the mixture to cool. Keep in sterilized jar and store in the fridge.

Ginny from Singapore Home Cooks shared that she uses gula melaka. I think this is a great idea! I'm sure the kaya will be really awesome! 

little thumbs up 

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. very smooth and silky kaya you've got there... how i love to have a bottle!

  2. you have a big portion of this pumpkin kaya, i help you to finish it, hi hi

  3. Hi LY, you've made a big bottle of nice silky pumpkin kaya ! I will try this kaya next month as those store bought jam and kaya are moving like snail in my fridge ... Enjoy!

  4. Thanks for trying out this recipe! I went to revisit this recipe few days ago becos I saw quite a few people referring to it in my blog, then I realised I actually used so much pumpkin! Planning to do it again tomorrow, since i just bought one big pumpkin, hehe :)



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