This pumpkin kaya recipe is a delightful twist on traditional kaya, blending the natural sweetness of pumpkin with the aromatic essence of pandan and coconut milk. It's a perfect spread for toast or a topping for desserts. The process is simple, and the result is a creamy, flavorful treat that will leave you wanting more.
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Blend the pandan leaves with 60ml of water. Strain it with a fine strainer and squeeze out the juice.
Combine the pandan juice and custard powder until smooth.
Steam the pumpkin flesh until soft and puree it using a hand blender.
Mix the pumpkin puree, pandan juice mixture, and coconut milk together.
In a saucepan, pour in the mixture from the previous step. Add salt, brown sugar, and pandan leaves.
Cook over medium-low heat for 10 minutes, stirring continuously, until the mixture thickens.
Allow the pumpkin kaya to cool and store it in a jar.
Ensure you stir continuously while cooking to prevent the mixture from sticking to the pan.
For a smoother texture, strain the pumpkin puree before mixing it with other ingredients.
Store the pumpkin kaya in an airtight jar in the refrigerator for up to a week.
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree, but fresh pumpkin will give a more vibrant flavor.
What can I use if I don't have pandan leaves?
You can substitute pandan leaves with a few drops of pandan essence, but the flavor may not be as natural.
How do I know when the kaya is thick enough?
The kaya is ready when it coats the back of a spoon and has a thick, spreadable consistency.
Can I make this recipe vegan?
This recipe is already vegan as it uses coconut milk and no animal products.
What can I pair pumpkin kaya with?
Pumpkin kaya is great on toast, pancakes, or as a filling for pastries.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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