Kaya jam or coconut jam is a household name in Malaysia. It is the most common and favorite kind of jam used to spread on bread. It is perfect on toast with coffee or tea.
Kaya has a creamy texture which is prepared with eggs, coconut milk, pandan leaf flavor and sugar. The color of the jam varies depending on the amount of pandan, the color of the egg yolks, and the extent of the sugar caramelization.
I thought about when I was a student. Almost every morning, my mother only let me bring one breakfast back to school, which was kaya spread on white bread. This breakfast accompanied me throughout my primary school years.
It is not difficult to make except
that it takes a little time. After it is done, it can be stored in the fridge
and eaten for many days.
Anyway, today I am going to share how
to make this golden pumpkin kaya without eggs. It retains the sweet flavor of
kaya while increasing the nutrition and unique taste of pumpkin.
INGREDIENTS
350 g pumpkin flesh
60 ml pandan juice (Blend together 6
pandan leaves with 60ml of water)
2 tbsp custard powder
100ml coconut milk
¼ tsp salt
100g brown sugarx
3 pandan leaves
METHOD
1. Blend the pandan leaves with 60ml
of water. Strain it with a fine strainer
and squeeze it out.
2. Combine the pandan juice and
custard powder.
3. Steam the pumpkin fresh until soft
and puree with hand blender.
4. Combine the pumpkin puree, pandan
juice mixture and coconut milk.
5. In a saucepan, pour in the mixture
from step (4), add salt, blown sugar and pandan leaves.
6. Cook over medium low heat for 10
minutes （keep stirring） until thicken.
7. Keep the pumpkin kaya in a jar
after cooling.
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