So much talks about the pumpkin kaya and I remember a lovely Lady Volunteer, Kim Lan who in her 60s told me that pumpkin can be used to make pumpkin kaya and it is taste just like Kaya (Traditional Coconut Egg Jam which is used commonly as bread spread in Singapore). I regretted not asking her the exact ingredients and instructions. Today, I did a first try and it turn out well. Traditional Kaya takes hours to made and it is very tedious. The pumpkin kaya that I did, was rather fast and save that my arm from aching (the continually stirring). The time taken to cook the kaya, depend how thick you love it to be, and pandan leaves can be added during the cooking, if desired. I found some oil at the end of the cooking, it could be from the coconut milk after continual cooking. Anyway, I discarded them. Palm sugar or brown sugar can be used too.
Doesn’t feel like making this, you can get from Nutrihub @ Cuppage Plaza, B2-25/26, Orchard.
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (makes 250g±)
° 250g pumpkin (weight after peeling), cut into small chunks
° 250ml fresh coconut milk
° 2 tablespoon sugar or to taste
° 4 pandan leaves/screwpine (optional), tied into a knot
Method
1. Place the pumpkin in a heat proof serving bowl and steam for 8 minutes or until soft.
2. Pour coconut milk and pandan leaves and bring to a boil. Alternatively, omit this step.
3. Combine the pumpkin, coconut milk and sugar in a blender and blend until smooth.
4. Cook in a non-stick pan for 8-10 minutes on medium-high heat, stirring continually until the pumpkin kaya becomes thick.
5. Discard any oil from the pumpkin kaya, leave to cool and store in a jar.
Ingredients (makes 250g±)
° 250g pumpkin (weight after peeling), cut into small chunks
° 250ml fresh coconut milk
° 2 tablespoon sugar or to taste
° 4 pandan leaves/screwpine (optional), tied into a knot
Method
1. Place the pumpkin in a heat proof serving bowl and steam for 8 minutes or until soft.
2. Pour coconut milk and pandan leaves and bring to a boil. Alternatively, omit this step.
3. Combine the pumpkin, coconut milk and sugar in a blender and blend until smooth.
4. Cook in a non-stick pan for 8-10 minutes on medium-high heat, stirring continually until the pumpkin kaya becomes thick.
5. Discard any oil from the pumpkin kaya, leave to cool and store in a jar.
can i used mashed canned pumpkin puree?
ReplyDeletecan't wait to try! i miss kaya
We couldn't help envy your family who could try your delicacies...
ReplyDelete:-)
Hi Tjiana
ReplyDeleteI have never seen how the canned pumpkin puree like, so I am not too sure about it will be too watery.
Cheers :)
Hi Sunny,
ha...ha...ha.., not all the dishes they like, Traditional Kaya, no one like it. Cooked apple, no one like, even they eat apple. Spicy and chilli dishes, I am the only one who like it.
Cheers :)
Oh! what a nice way to get healthier kaya! too bad i am too lazy to cook.. haha
ReplyDeleteVeggie Bun,
ReplyDeleteNo worry, get can it from Nutrihub at Cuppage Plaza B2-25/26. A new vegetarian cafe, was featured in the Life, last Sunday.
Cheers :)
I just heard that, can get pandan powder from the supermarket, i have seen any yet.
ReplyDeleteBy adding this, the use of pandan leaves can be omitted to achieve the traditional kaya flavour.
Just be aware that, try not to make the kaya too thick, as it will be "thicken" when cool down.
:)
Hi,crystal,
ReplyDeleteCan I ask how long can I keep the kaya for?Love browsing thru ur blog,you certainly make vegetarian dish more tempting...yum ..gd job :)
nan
Hi mian n bao,
ReplyDelete:) thank you very much. In the refrigerator abt 2-3 wks. Cheers :)
hi crystal...tis is definitely coool...hv bn cracking my head hard how to do eggless kaya..guess my hub w like tis...cheers! SF
ReplyDeleteHi SF
ReplyDeleteSurprise to hear from you and thanks :)
Here, is what i put at the VSS forum about Vegan Kaya:
i stated 8-10mins in the recipe, you can do it at 5-7mins, it depends how thick you want the kaya. Upon cooling, it will thicken a bit.
Sugar, you can chose to carmelise the sugar first if desired. Brown sugar (orange colour) or black sugar (brown in colour) or palm sugar can be used. Adjust the sugar, because the sweetness vary for different type of pumpkin.
Want Ya Kun type of kaya, don't forget the ingredient - pandan. Heard that pandan power is available at the supermarket, yet to chk it out.
Taste - it is almost there, the main ingredient that determine the kaya is coconut milk not the egg.
Cheers :)
Hi,
ReplyDeleteI am glad to find your vegetarian kaya!
Thanks for sharing the recipe!
..cookie