I don't normally buy Kaya - as much as it is delicious, it isn't quite healthy. My daughter has been asking for Kaya so I made this pumpkin version, which contains the goodness of pumpkins and does not have any eggs.
Kaya is really easy to make - with kitchen gadgets such as a blender to turn the pumpkin into a fine puree. One can also use the mash pumpkin with fork method but that will take more effort. A slow cooker also really helps as this Kaya needs to be cooked for about 3 hours. An alternative is to cook it over the stove on a double boiler which is pretty tiring as you'll have to keep stirring. It also tends to burn more easily and dry up when double boiled on the stove.
I've seen a few Pumpkin Kaya recipes which says you can cook it over the Kaya directly on the stove for about 15-20 minutes. According to Wendy of A Table for 2, if the Kaya that isn't cooked long enough would not store well and needs to be finished over a few days. Wendy's slow cooked Kaya was still good at week six and mine was fine after three weeks (I had finished it by then).
This rich and thick Pumpkin Kaya is sweet and creamy, and goes great on a slice of soft white bread.
Pumpkin Kaya (1 medium jar)
Adapted from Table for 2
- 500 g pumpkin (without seeds and skin), steamed
- 100 g gula melaka
- 175 ml thick coconut milk
- 3 blades of pandan leaves
- Steam pumpkin flesh until soft. Mash up and place inside blender.
- Pour in coconut milk and blend till smooth.
- Put inside slow cooker with the chopped gula melaka and pandan leaves tied in a knot
- Cook on high for 1 hour and on low for 2 hours till jam is thick and creamy. Stir occasionally.
Oh, this looks really great....with no eggs! Using pumpkin much healthier and less sugar to make and now you are using gula melaka. This must taste awesome on toast!ReplyDelete
This is a must try recipe, pumpkin and no eggs!ReplyDelete
Your healthy kaya looks very interesting. Can your daughter taste the difference? My fussy boy can be quite fussy if I insist him eating healthier options... *sign*
Its different from the pandan version but the kids also loved this very much!Delete
Look like ordinary kaya if you not mention is using pumpkin. Sounds easy as slow cooker do all the job. By the way is this 'kaya' taste like pumpkin ? My family members dislike eating pumpkin :DReplyDelete
Hi Vivian, unfortunately it does taste like pumpkin... but very sweet... so like pumpkin candy because of the gula melaka.Delete
Mich, same like you, I'm not a big fan of kaya & this is my 1st time seeing a pumpkin version. What a clever substitution.ReplyDelete
What a great substitute with pumpkin :) With the natural sweetness of pumpkin and no eggs, I'm sure this kaya will taste sweet without added sugar. I will add this to my to-try list ;)
I've never heard of Kaya, I'm really curious. It sounds great!ReplyDelete
um can i hv a jar prreeaassee ^^ReplyDelete
I have seen this pumpkin kaya before, thinking to make, but no action till now ^_^ I just curious what how it taste like if compare to normal kaya..ReplyDelete
This pumpkin kaya is so tempting and I can have few slices of bread at one go!ReplyDelete
A healthier version but my family does not favour pumpkin. I may try a small portion for myself. The slow-cook way sounds great to me!ReplyDelete
Pumpkin kaya sounds good! Bet my mum would love this. Using a slow cooker is brilliant too.ReplyDelete
Your pumpkin kaya looks really yummy! I love eating kaya on toasted bread. Would love to try this one day! :)ReplyDelete
Hi Mich, this looks amazing! Love the photo with the kaya spread onto the toast. Thank you for the tip on the slow-cooker, now I want to try some kaya making!ReplyDelete
Wow！ I have never seen the pumpkin kaya, how special it is!ReplyDelete
This looks so interesting! I am sure it is very delicious! But I don't own a slow cooker :PReplyDelete
I never had anything like this Mich...but from the ingredients it must taste great...nice pumpkin spread.ReplyDelete
Have a great weekend :D
I have never heard of kaya before. But I have to say that it looks yummy.ReplyDelete
So smooth and creamy, your pumpkin paste looks wonderful, Mich.ReplyDelete
I could eat dishes like this all the time!ReplyDelete
It's the 1st time I here about itReplyDelete
It certainly looks like something I'd like :)
I'd try to make it but we don't have here pandan
Wow! Very interesting & looks good too! I've to give this atry ASAP as now is pumpkin sesaon . Love the idea of slow cooker! AWESOME§ReplyDelete
Thanks for sharing, interesting way to cook kaya. Slow cooker sounds like a safe & fail proof solution to slaving over the stove. :) May I ask what kind of coconut milk did you use? Can I use KARA's carton type?ReplyDelete
Interesting this Kaya. I have never seen it before. It must be delicious with coconut milk!ReplyDelete
Mich, this is interesting! Using pumpkin instead of eggs does sound rather strange to me but looks like it works very well!ReplyDelete
So nice . . . Sound so healthy !ReplyDelete
Thanks for sharing and link. Thank you -
Hope can continue enjoy your pandan delicious again. : )
I'm new to Kaya too Mich. I'm thinking it must be a pumpkin butter of sorts. Whatever it is, it sure looks yummy. I think cooking it in a slow cooker is a GREAT idea!ReplyDelete
Thanks for sharing...
Hi Mich, interesting kaya.. look so smooth and delicious. Thanks for sharing the recipe.ReplyDelete
Have a nice weekend.
This is a new way to eat pumpkin! I haven't tried kaya before but seen on food blogs before. Pumpkin is first time though. I love pumpkin so this sounds very delicious to me!ReplyDelete
I have never heard of kaya but I kind of love it. What a great idea!ReplyDelete
I saw this pumpkin kaya from a cookbook too. A very healthy kaya indeed, wish to try it out one day :)ReplyDelete
interesting! i didnt know there's pumpkin kaya and using the slow cooker method here seems easy, thanks!ReplyDelete
This pumpkin kaya sounds wonderful , Mich ! A delicious and healthy alternative to the traditional one :DReplyDelete
Is the 500g of pumpkin weighed when the pumpkin is raw or after steaming? Thanks :)
This is the raw pumpkin without the seeds and skin.Delete
Hi thick coconut milk can be obtained fresh fr market ? I made according to your recipe today with coconut milk. The shop people doesn't seem to know when I mentioned thick.ReplyDelete
I tried with butternut squash 500g and organic unrefined sugar 80g and the outcome was a strong coconuty kaya. Not sure what went wrong. Kindly adviceReplyDelete
Use Kabucha squashDelete
This article is very interesting and gives a little information and don't forget to visit the site thank you.ReplyDelete