For a richer flavor, try using homemade coconut cream. Adjust the amount of brown sugar to your preference. Taste the mixture as it cooks and add more if needed. If you don't have fresh pandan leaves, you can use pandan extract, but the flavor will be slightly different. Add a few drops at the end of the cooking process. Be careful not to overcook the kaya, as it will continue to thicken as it cools.
Pumpkin Kaya
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PREP TIME10 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 30 mins
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SERVING40 People
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VIEWS9
Embrace the vibrant flavors of Southeast Asia with a twist! This Pumpkin Kaya, a delightful take on the classic coconut jam, features the sweetness of pumpkin infused with fragrant pandan leaves. A healthy and aromatic spread, perfect for elevating your morning toast or adding a touch of exotic flair to your desserts.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber0 g
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Protein0 g
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Saturated Fat2 g
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Sodium1 mg
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Sugar2 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Prepare the pumpkin: Place the cubed pumpkin into a steamer insert set over a pot with one inch of water. Bring the water to a boil, then cover the pot and steam the pumpkin until it is tender and easily pierced with a fork (approximately 20 minutes).
02
Step
5 mins
Blend the pumpkin: Carefully transfer the steamed pumpkin to a blender or food processor. Blend until completely smooth, ensuring there are no lumps remaining.
03
Step
2 mins
Combine and cook: In a medium-sized, heavy-bottomed pot, combine the blended pumpkin, coconut cream, brown sugar, and knotted pandan leaves. Place the pot over medium-low heat.
04
Step
1 hrs
Simmer to perfection: Cook the mixture, stirring frequently with a heat-resistant spatula or wooden spoon, until it thickens to a smooth, jam-like consistency. This process will take approximately 1 hour. Be patient and stir diligently to prevent scorching.
05
Step
1 mins
Remove pandan leaves: Once the kaya has reached the desired thickness, remove the pandan leaves and discard them.
06
Step
5 mins
Cool and store: Allow the Pumpkin Kaya to cool completely before serving. Transfer to an airtight container and store in the refrigerator. It's best enjoyed fresh, within a week.
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Leon Swaniawski
Jul 1, 2025The instructions were very clear and easy to follow. My kaya turned out perfectly!
Fred Schaefer
Jun 24, 2025This recipe is amazing! The pumpkin kaya is so smooth and flavorful. I love the hint of pandan.
Dion Olson
Jun 23, 2025I was a bit skeptical about pumpkin kaya, but this recipe changed my mind. It's so easy to make and tastes delicious on toast.
Zion Dicki
Jun 21, 2025I added a pinch of salt to balance the sweetness. It was a great addition!