Thursday, 20 December 2012
This pumpkin kaya was made some time last month when I had some pumpkin left following Halloween. This pumpkin kaya caught my attention when I was googling for pumpkin recipe. I was surprised when I saw this recipes from All Recipes website. I am like, 'what? how come it appear in an English website'? When I asked my colleague or local friends, no one happens to know what kaya is and never tasted it before, no surprise as Kaya is a Malaysia traditional coconut jam. It is famous around Malaysia or south east Asia but not Europe. It brought my attention when I saw them featured on All Recipes website, and I wanted to try it!
This pumpkin kaya is suitable for vegetarian as it replaced eggs with pumpkin. For more information about what kaya is, please refer here. Eventhough it is slightly healthier than the traditional kaya and smells good, I still prefer the traditional one. This one smells good, but the traditional one (Pandan Kaya) is really really good!
Recipe adapted from Pumpkin Kaya
500g pumpkin, cubed
160ml coconut milk
80g brown sugar
4 medium screwpine leaves (Pandan leaves), tied into knot
1) Steam pumpkin for about 20 minutes or until it is tender when pierced with knife.
2) Put the steamed pumpkin, coconut milk and brown sugar into a blender and blend until smooth. Pour the mixture into a stainless steel mixing bowl.
3) Fill a pot with about 1/3 water, bring it to a boil then turn to low heat. Place the mixing bowl into the pot, stir the mixture roughly every 5 minutes interval.(see here for double boiling method)
4) Continue to cook the mixture until the desired thickness achieved. Remove the mixture from hob and leave it to cool. Store in a dry, clean container once it is completely cooled and keep it in the fridge.
5) Pumpkin kaya is done!