Eggless Kaya | Pumpkin Coconut Jam | 金瓜加椰
This eggless kaya recipe uses a combination of pumpkin and coconut milk. It’s naturally vegan and tastes very close to the traditional one.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g pumpkin (skinned)
- 150 g coconut cream
- 50 g palm sugar (gula melaka)
- 0.25 tsp salt
- 6 pandan leaves
- 15 g coconut oil
Instructions
- 1
Cut the pumpkin into small cubes. Steam for 20 minutes until softened. Then, mash it and set aside.
- 2
In a pot, add the mashed pumpkin puree together with coconut milk, gula melaka, salt and pandan leaves.
- 3
Cook for 15 to 20 minutes on low heat. Make sure to stir constantly to prevent burning the bottom.
- 4
Once it has thickened, turn off the flame and remove the pandan leaves. Stir in the coconut oil until fully incorporated.
- 5
Transfer to a glass container (ca. 300ml) and cool for at least 30 minutes before putting the lid on. Store in the refrigerator. It's best consumed within the week but can last to 2 weeks.