Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

 

 

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

INTRODUCTION

This is the long overdue recipe that I have never blog.. It was very trendy 2 years ago. I still remembered then I just started my blog and I can remember that a few bloggers started sharing recipe and it become so common that Facebook are flooded with this pumpkin kaya recipe.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

Since I have a lot of pumpkin at home, I have therefore decided to prepare some. After digesting for 3-4 recipes, I have designed my own, making it creamier and easier.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

I am happy that the adventure works, and family members like it too. Actually, the taste did not differ much from the traditional egg kaya or coconut jam. It is silky smooth and good as spreads for bread.. It is addictive too possibly because of the creaminess from the addition of condensed milk.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

Well, if you are someone who  have condensed milk phobia, I have another recipe to use castor sugar. You can choose either one but the one with condensed milk is definitely a better recipe. The illustration will show the use of condensed milk.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)


WHAT IS REQUIRED

Servings: Prepare a small bottle of pumpkin coconut jam

.Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

  • 400 grams of pumpkin

  • 8 Pandan Leaves

  • 80 grams of condensed milk or 60 grams of brown sugar

  • 200 ml or grams of thick coconut milk

Note: Both the sugar and condensed milk quantities stated here are rather conservative. Feel free to add more if you found that it is not sweet enough to your liking.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)


STEPS OF PREPARATION

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

  • Steam the pumpkin until soft. Put all the ingredients (except pandan leaves) into a blender and blend until as fine as possible. Transfer to to a non stick pan and add pandan leaves. Cook under low heat until it thickens. Constant stirring is required and it took me about 30 minutes of stirring.  If the jam thicken until a stage whereby when you stir, the line appeared on the jam, it is considered as done. Cool completely before storing in sterilized glass container.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)


CONCLUSION

Trust me, if you have never try pumpkin kaya before, you should give it a try. If you have tried it before, do give this recipe a try and let me know if there is any differences.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

Hope you like the post today. Cheers and have a nice day.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

 


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Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

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Pumpkin Coconut Jam aka Pumpkin Kaya (金瓜加椰)

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