http://dhmrecipes.blogspot.my/2017/03/complete-recipe-pumpkin-kaya.html
Homemade Pumpkin Kaya
*Ingredients*
4 Large Duck Eggs (AA grade) or 5 Medium Size Chicken Eggs (B grade)
300gm Coconut Milk
100gm Sugar
2pandan leaves tied into a knot
4 Large Duck Eggs (AA grade) or 5 Medium Size Chicken Eggs (B grade)
300gm Coconut Milk
100gm Sugar
2pandan leaves tied into a knot
*Tools*
Hand whisk
Cast iron pot & a large saucepan [can replace with double boiler]
Hand whisk
Cast iron pot & a large saucepan [can replace with double boiler]
*Method*
* Steamed the pumpkin until soft & just got to know in order to get a smooth pumpkin kaya texture, blend the pumpkin paste after done steaming. 
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* Place sugar and duck eggs in a large mixing bowl. Whisk the eggs and sugar using hand whisk ard 10mins/ until the sugar almost dissolves, add in the coconut milk, mix well.
* Prepare a large saucepan fill with water and a piece of wet kitchen towel over low heat. Place the cast iron pot on top of the wet kitchen towel and strain the egg mixture into the pot and add the knotted pandan leaves.
* Start stirring constantly & gently for about 1 hour or until the mixture is thickened, smooth and with spreadable consistency. Remove the pot and let the kaya cool down then discard the knotted pandan leaves
Note: Kaya jam can be leave at room temperature for 2 to 3 days, then store the kaya in the fridge for about 2 weeks.
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Credit: Jess Ch'ng
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-pumpkin-kaya.html
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