Easy Homemade Eggless Kaya (Sweet Potatoes Kaya)

Vegemight suggested that sweet potatoes can be used to make Eggless Kaya in the VSS forum. I tried it out with sweet potatoes and it works! So, no pumpkin or dislike pumpkin, use sweet potatoes instead. I did a real simple one without using pandan leaves, just sweet potatoes and coconut milk plus sugar.

After blending, in fact the consistency is just nice and could not decide whether to heat it up again or not. Further heating, would make the kaya thicker and harder upon cooling. I am not too sure whether coconut milk can be added without cooking as this is not going to be consumed within a day. So in the end, I just did a quick 1 minute heating up. In the future, maybe, I should have heat up the coconut milk first.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (makes 550g±)
° 350g sweet potatoes (weight after peeling), cut into small chunks
° 250ml fresh coconut milk
° 2½ tablespoons sugar or to taste

Method
1. Place the sweet potatoes in a heat proof serving bowl and steam for 15 minutes or until soft.
2. Combine the sweet potatoes, coconut milk and sugar in a blender, and blend until smooth.
3. Cook in a non-stick pan for 1 minute on medium-high heat, stirring continually until the sweet potatoes kaya becomes thick.
4. Leave to cool and store in a jar.