Quick Passion Fruit Jam

Simple! No cooking! Substitute maltose with honey, if desired. 

Preparation:     5 mins

           

Ingredients (makes 150g)

°         1 passion fruit pulps

°         3 tablespoons maltose

Method

1.      Combine the passion fruit and maltose and mixed well. 

Easy Homemade Eggless Kaya (Sweet Potatoes Kaya)

Vegemight suggested that sweet potatoes can be used to make Eggless Kaya in the VSS forum. I tried it out with sweet potatoes and it works! So, no pumpkin or dislike pumpkin, use sweet potatoes instead. I did a real simple one without using pandan leaves, just sweet potatoes and coconut milk plus sugar.

After blending, in fact the consistency is just nice and could not decide whether to heat it up again or not. Further heating, would make the kaya thicker and harder upon cooling. I am not too sure whether coconut milk can be added without cooking as this is not going to be consumed within a day. So in the end, I just did a quick 1 minute heating up. In the future, maybe, I should have heat up the coconut milk first.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (makes 550g±)
° 350g sweet potatoes (weight after peeling), cut into small chunks
° 250ml fresh coconut milk
° 2½ tablespoons sugar or to taste

Method
1. Place the sweet potatoes in a heat proof serving bowl and steam for 15 minutes or until soft.
2. Combine the sweet potatoes, coconut milk and sugar in a blender, and blend until smooth.
3. Cook in a non-stick pan for 1 minute on medium-high heat, stirring continually until the sweet potatoes kaya becomes thick.
4. Leave to cool and store in a jar.

Easy Homemade Eggless Kaya (Pumpkin Kaya)

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.