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Pumpkin Kaya Spread

August 7, 2019

Pumpkin Kaya Spread 0 0 5 0

Traditional breakfast of kaya toast is common in Singapore! Why not be creative in making a more nutritious spread for your toast or crackers? Use this recipe to make your very own kaya spread with the natural sweetness and flavour of pumpkin!

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: 15 tbsp


600 g Pumpkin fresh, cubed

3 tbsp Low-fat coconut milk

1/2 tbsp Brown sugar

2 Pandan leaves, knotted


1Steam pumpkin with 4 pandan leaves until softened

2Use a fork to check for doneness

3Blend cooked pumpkin until a paste is formed

4In a pan over medium heat, blended pumpkin paste with 2 remaining knotted pandan leaves and brown sugar

5Once it starts to bubble, mix in coconut milk

6Reduce heat and allow to simmer for another 5 minutes

7Remove kaya from heat to cool

8Once cooled, bottle it or serve immediately to enjoy with wholegrain crackers!


Nutrition Facts

Serving Size1 tbsp
Calories12 kcal
Sodium1.0 mg
Protein0.2 g
Total Fat0.5 g