Eggless Kaya | Pumpkin Coconut Jam | 金瓜加椰

Method5 steps · about 50 min

1. 1

   Step 1: Steam all 250 grams peeled pumpkin cubes over separate boiling water for about 20 minutes, until fully soft. Mash the complete cooked pumpkin finely.

   Steam pumpkin: about 20 minutes · 20 minUses 250 grams pumpkin, peeled and cut into small cubes · Separate water for the pumpkin steamer; keep below the pumpkin

   
2. 2

   Step 2: Put all the mashed steamed pumpkin in a pot with all 150 grams thick coconut cream. Blend or mash together until smooth before adding the whole leaves, then add all 50 grams gula melaka palm sugar, ¼ teaspoon salt and six pandan leaves.

   Uses Finely mashed steamed pumpkin · 150 grams coconut cream · 50 g palm sugar (gula melaka) · 0.25 tsp salt · 6 pandan leaves

   
3. 3

   Step 3: Cook the complete pumpkin-coconut mixture over low heat for 15–20 minutes, stirring constantly along the bottom to prevent scorching. Stop when it coats the back of a spoon yet remains spreadable; it firms further as it cools.

   Thicken kaya: 15–20 minutes · 18 minUses Pumpkin, coconut cream, palm sugar and pandan mixture

   
4. 4

   Step 4: Turn off the heat once the kaya is thickened. Remove and discard all six whole pandan leaves, then stir in all 15 grams coconut oil until fully incorporated.

   Uses Thickened pandan pumpkin-coconut kaya · 15 g coconut oil

   
5. 5

   Step 5: Transfer the entire spread to clean heatproof containers sized to hold the actual batch. Cool promptly in small or shallow portions and refrigerate at 4°C or below within 2 hours; cover for storage. Use a clean dry spoon and consume within 3–4 days, or freeze small portions for longer storage. Thaw frozen portions in the refrigerator and stir before using. The batch is divided into ten spread portions.

   Uses Finished pumpkin-coconut kaya with coconut oil