Eggless Kaya | Pumpkin Coconut Jam | 金瓜加椰 - Southeast Asian Recipes
This eggless kaya recipe uses a combination of pumpkin and coconut milk. It’s naturally vegan and tastes very close to the traditional one.
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Cooking tools:
- Blender
- Saucepan
- Stove
- Measuring cup
- Spoon
- Mason jar
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Fine-mesh sieve
- Spatula
Ingredients
- 250 g pumpkin (skinned)
- 150 g coconut cream
- 50 g palm sugar (gula melaka)
- 1/4 tsp salt
- 6 pandan leaves
- 15 g coconut oil
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