Pumpkin kaya recipe provides a healthier twist on the Southeast Asian classic, Kaya! It still has the coconuty characteristics, just like the traditional recipe. The pumpkin adds more fiber and nutrition too!
Kaya is originally made with eggs, coconut milk, sugar and often, infused with the signature aroma of pandan leaves. This version without the egg is equally delicious.
Why Is This the Best Vegan Kaya Recipe?
🍬 Lower sugar: The natural sweetness of pumpkin reduces the need for heaps of sugar.
꩜ No curdling: Since no eggs are used, you don’t need to worry about curdling the spread.
🤎 Natural caramel flavour: Palm sugar has a natural caramel taste. It’s more obvious with gula melaka.
This pumpkin kaya recipe is proof that you don’t need eggs to enjoy the creamy, aromatic joy of kaya. It’s simple and wholesome. So perfect for slathering on your morning toast or gifting to a fellow foodie.
Vegan Kaya Ingredients
Only 4 ingredients! The core ingredient, coconut milk, is retained in this recipe.
Instead of eggs, we use pumpkin. As sweetener, we opt for the local palm sugar which is gula melaka. That gives a caramalized note to the kaya, replicating the classic flavours.
Together with pumpkin and coconut milk, the mixture is infused with the must-have pandan leaves! If you love the rich, velvety texture of traditional kaya but want a lighter option, this is the recipe to try.
Tips for Perfect Pumpkin Kaya
- Alwyas blend for a smoother consistency.
- Store in the refrigerator for it to last longer because it contains coconut milk.
- Best to consume within a week. Don't make big quantities or freeze them if you can't finish.
- The addition of the coconut oil gives that extra hint of coconut fragrance.
What About Using Canned Pumpkin Puree?
Yes, canned pumpkin works too! Just ensure it’s unsweetened. Double check the ingredients to only contain pure pumpkin and not pie filling. Freshly steamed pumpkin gives the best flavour, though.
How Do You Know When Pumpkin Kaya Is Done Cooking?
Pumpkin kaya is ready when it thickens to a jam like consistency. It should be thick enough to coat the back of a spoon but still spreadable.
As the vegan kaya cools, it will firm up. So don’t overcook it. Aim for 15 to 20 minutes on low heat, stirring occasionally.
Why Does My Pumpkin Kaya Turn Out Grainy?
Usually, that happens from from under-blending the pumpkin puree or cooking at high heat. The latter causes the coconut milk to separate.
A simple trick of blend the pumpkin and coconut milk while cooking will help. Also, remember to keep the heat low while stirring to maintain smoothness.
Instead of Pumpkin, Can I Use Other Squashes?
Absolutely! Butternut squash or kabocha are sweet and creamy like pumpkin.
However, you may need to adjust cooking time slightly. The moisture levels vary with the different types of squashes. Add the coconut milk as you go.
How Long Does Pumpkin Kaya Last?
Refrigerate the kaya in a sterilized and airtight jar. It can last up to 2 weeks, but I highly recommend consuming it within 1 week. The taste deteriorates after that.
Without eggs, it’s less prone to spoilage than traditional kaya. However, always check the colour and smell before eating.
Also, use a clean and dry spoon to scoop it out to prevent spoilage.
Can I Make Pumpkin Kaya Without Pandan Leaves?
Certainly. Pandan leaves adds a pleasant aroma to the kaya. You can do without it if it’s not possible to find fresh or frozen ones in your town.
If you do find them, refer to this guide to learn how to prepare them before cooking.
Is Pumpkin Kaya Healthier Than Regular Kaya?
Yes! For those who are cutting cholestrol and sugar, this kaya skips the eggs and also uses less sugar compared to the traditional kaya recipe thanks to pumpkin’s natural sweetness. You get a more fiber and vitamins with this recipe!
Can I Freeze Pumpkin Kaya?
Yes, freeze it in small portions for up to 2 months. Thaw in the fridge overnight and stir well before using. While it might separate slightly but will still taste great.