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5 from 5 votes

Pumpkin flesh has a nice orangey yellow colour that resembles egg yolk, it is a great ingredient for making vegan kaya. This recipe adds pandan juice to the mixture to make it into vegan pandan kaya. You may replace pandan juice with water if you prefer to make kaya with orangey colour.

Yields: about 580 g

CHINESE VERSION: 素食Pandan Kaya-香兰金瓜加椰酱

Pumpkin Kaya
 

Vegan Pandan Pumpkin Kaya Spread | MyKitchen101en

Ingredients:

  • 350 g pumpkin flesh
  • 60 ml (¼ cup) pandan juice*
  • 2 tbsps custard powder
  • 100 g (½ cup) thick coconut milk
  • ¼ tsp fine salt
  • 1 tsp dark brown sugar (optional)
  • 100 g (½ cup) granulated sugar
  • 3 pandan leaves

(*Pandan juice: Blend together 12 g pandan leaves with 60 ml of water, measure out 60 ml of pandan juice.)

 

Instructions:

1 Steam pumpkin flesh for 10 minutes until softened.

2 Puree pumpkin flesh with blender.

3 Add custard powder to pandan juice, mix well. (Reminder: You may replace custard powder with cornstarch, pandan juice with plain water.)

 

4 Combine pureed pumpkin, coconut milk, pandan custard mixture, salt and sugar in cooking pot, mix until blended. (Reminder: Use cooking pot with a thicker base to prevent burning.)

5 Add in pandan leaves, cook over medium-low heat for 7-8 minutes, keep stirring, until thickened.

6 Fill Pandan Pumpkin Kaya into clean jar, keep refrigerated when cooled for storage. (Reminder: To serve, use a clean and dry spoon to take out the desired portion and return the remaining to fridge immediately. Best consumed within 2-3 weeks.)

Check out our normal Pandan Kaya recipe.

Pumpkin Kaya

Vegan Pandan Pumpkin Kaya Spread

Pumpkin flesh has a nice orangey yellow colour that resembles egg yolk, it is a great ingredient for making vegan kaya.

Rate

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Spread
Cuisine Southeast Asia
Servings 20 servings
Calories 42 kcal

Ingredients
 
 

  • 350 g pumpkin flesh
  • 60 ml pandan juice* ¼ cup
  • 2 tbsps custard powder
  • 100 g thick coconut milk ½ cup
  • ¼ tsp fine salt
  • 1 tsp dark brown sugar optional
  • 100 g granulated sugar ½ cup
  • 3 pandan leaves Blend together 12 g pandan leaves with 60 ml of water, measure out 60 ml of pandan juice.

Instructions
 

  • Steam pumpkin flesh for 10 minutes until softened.
  • Puree pumpkin flesh with blender.
  • Add custard powder to pandan juice, mix well. (Reminder: You may replace custard powder with cornstarch, pandan juice with plain water.)
  • Combine pureed pumpkin, coconut milk, pandan custard mixture, salt and sugar in cooking pot, mix until blended. (Reminder: Use cooking pot with a thicker base to prevent burning.)
  • Add in pandan leaves, cook over medium-low heat for 7-8 minutes, keep stirring, until thickened.
  • Fill Pandan Pumpkin Kaya into clean jar, keep refrigerated when cooled for storage. (Reminder: To serve, use a clean and dry spoon to take out the desired portion and return the remaining to fridge immediately. Best consumed within 2-3 weeks.)

Video

Notes

This recipe yields 580 g of spread divided into 20 servings.
The nutritional value for reference is for 29 g (~2 tbsps) of spread. 

Nutrition (per serving)

Calories: 42kcalCarbohydrates: 8gProtein: 0.4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 34mgPotassium: 81mgFiber: 0.2gSugar: 6gVitamin A: 1493IUVitamin C: 2mgCalcium: 8mgIron: 0.3mg
Keyword kaya, pumpkin kaya, vegan
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