Ingredients
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4 ¼ cups cubed fresh pumpkin
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1 cup unsweetened coconut cream
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⅜ cup brown sugar
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8 young pandan leaves
Directions
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Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.
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Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.
Nutrition Facts (per serving)
| 31 | Calories |
| 2g | Fat |
| 3g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 31 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 2g | 10% |
| Sodium 1mg | 0% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 2g | |
| Protein 0g | 1% |
| Vitamin C 1mg | 1% |
| Calcium 5mg | 0% |
| Iron 0mg | 2% |
| Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
