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.
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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
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