Eggless Pumpkin kaya spread (金瓜加椰 )

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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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