Coconut Jam

Kaya is a coconut jam highly popular in Singapore, Malaysia, and the tropical Chinese island of Hainan. Typically made with eggs, this scrumptious vegan variation uses canned pumpkin puree instead. Spread on breads (peanut butter and coconut jam sandwiches are yummy), stir into plain soy yogurt, or spoon over nondairy ice cream for a delightful taste sensation. Pandan leaves are available in Asian markets; if you can’t locate them, omit from the recipe and stir in 1⁄16 teaspoon of pandan essence or pure vanilla extract along with the other ingredients.

MAKES ABOUT 11⁄2 CUPS

1 (15-ounce) can pumpkin puree (1 3⁄4 cups)

3⁄4 cup cream of coconut, such as Coco Lopez

1⁄2 cup packed dark brown sugar

2 pandan leaves, tied in a knot

In a medium saucepan, combine all ingredients; bring to a simmer over medium heat, stirring occasionally. Reduce the heat to between low and medium-low and cook, stirring often, until mixture is thickened and smooth, 45 minutes to 1 hour. Remove and discard pandan leaves. Let cool to room temperature before serving. Mixture can be refrigerated, tightly covered, up to 2 weeks. Serve chilled or return to room temperature.

{PER SERVING} (per tablespoon, or 1⁄24 of recipe) Calories 60 • Protein 0g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 1g • Sodium 3mg

hancheng

See author's posts