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
Yields: 15 tbsp
600 gPumpkin fresh, cubed
3 tbspLow-fat coconut milk
1/2 tbspBrown 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!