Pumpkin Kaya
A variation of the classic Malay jam, this one is crafted from pumpkin, offering a healthy and fragrant alternative that is as delightful as it is aromatic. Investing time in making this jam is truly rewarding, and its best application is as a fresh spread on bread.
Ingredients
- 4 ¼ cups cubed fresh pumpkin
- 1 cup unsweetened coconut cream
- ⅜ cup brown sugar
- 8 young pandan leaves
Instructions
- 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
Calories: 31kcalCarbohydrates: 3gFat: 2gSaturated Fat: 2gSodium: 1mgPotassium: 64mgSugar: 2gVitamin C: 1mgCalcium: 5mg
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