Eggless Kaya | Pumpkin Coconut Jam | 金瓜加椰 - Southeast Asian Recipes - Nyonya Cooking
This eggless kaya recipe uses a combination of pumpkin and coconut milk. It’s naturally vegan and tastes very close to the traditional one.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nyonyacooking.com.
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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