Tuesday, August 9, 2011

A Head Scratcher: Pumpkin Kaya

I was messin' around with my blog... considering a new direction... wondering if "this ship has sailed" when I came across a post I wrote back in March (?) but never published.  So while I wonder what's next in my life (on many levels), here's a little something to pass the time:

These guys, run amuck in my front yard.  And if you're into that sort of thing... they're quite beautiful.

Then, this weekend, this little oddity showed up.

Is it...

A Turis? Or an Irup?

Seriously?  I've never seen anything like it. 

And that, friends, is how I feel about this Pumpkin Kaya.  Is it hummus?  Is it pudding?  Maybe we call it pummus? Or humming.

But it's sort of not good enough to be either.  So then, I'm just left a little confused.  And wanting pudding.

What you'll need:

4 1/4 Cups pumpkin puree (I used canned here... fewer fibers so the texture was a bit smoother)
2/3 Cup coconut cream
3/8 Cup brown sugar
8 Young pandan leaves

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.

Not to be too culturally insensitive... "kaya," besides being the name of one of Bob Marley's records, is a coconut jam made with eggs, popular in Singapor and Malaysia, and is generally served on white toast.  This one, made with pumpkin, omits the egg and finds it's creamy texture via orange gourd.  And before you go pulling out your canning supplies... I should warn you... 

Well.  I should just warn you.  It messes with your mind. 


  1. Trish, that looks an awful lot like the crocuses that I plant down here. May not be, but you might look them up.

  2. Welcome back. And I never mind an iris picture out of season.