Vegetarian Kaya

Vegetarian Kaya is a rich coconut spread or jam, here I have made it with mung bean instead of eggs. Usually pumpkin or sweet potato is used for vegetarian option.

📝 Ingredients

• 1/2 cup Mung bean
• 1 cup Coconut milk
• 3/4 cup Sugar
• 2 Pandan leaves

👨‍🍳 Instructions

1. 1Soak mung bean over night. Drain the water, add 2 cups water and pressure cook for 5 whistles until soft.
2. 2Cool down completely and grind smoothly.
3. 3In a heavy bottomed pan or nonstick pan, add the ground paste. Stir in the coconut milk.
4. 4Add sugar, pandan leaves (tied to a knot) if adding. I used readymade coconut milk with pandan flavour in it, so skipped adding pandan leaves.
5. 5Keep stirring to avoid getting stuck to the bottom of the pan.
6. 6As the mixture gets cooked, it gets a shine. Switch off the flame once it reaches a thick, still dripping consistency as shown in the picture.
7. 7After it cools down, it gets thicker. So switch off accordingly. You should be able to spread this kaya easily, so do not cook thick.
8. 8Once cooled down, store in bottles and keep refrigerated.
9. 9To make steamed bread, trim off the brown crust and spread the kaya in one slice of bread. Spread butter generously on the other slice and cover it up.
10. 10Cut into bit size pieces. Be very gently while you cut the slice, without affecting the texture.
11. 11Steam the bread pieces (after water starts boiling)in a steamer for 3 minutes.