Pumpkin Kaya

by - July 18, 2017

I am sure a lot of people love Kaya. However, it may not be the healthiest spread as it uses a lot of sugar and eggs. We must thank the inventor of the Pumpkin Kaya recipe as it tastes very much like regular Kaya. The combination of Gula Melaka, Pandan leaves and coconut milk results in a deliciously fragrant concoction.

Pumpkin Kaya Recipe


500 g pumpkin, without seeds and skin
250 ml thick coconut milk
80g gula melaka - palm sugar (Original recipe asked for 120g), chopped
6 – 8 pandan leaves, tied in a knot
¼ tsp salt


  1. Steam the pumpkin till soft.
  2. In a big bowl, add in pumpkin and coconut milk then blend with hand blender till smooth.
  3. Transfer to a non-stick pan and add in gula melaka, salt and pandan leaves. Cook under low heat till thickened. Stir occasionally.
  4. Discharge the pandan leaves and cool completely before storing in the glass container.

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  1. hi, how long can this last in the fridge?

    1. Hi, Approximately 2 weeks or till it turns bad.

  2. I love pumpkin soup and cook Kaya at home all the time. Only recently I came to know we can use �� to make kaya. This pumpkin kaya is so ��. My kitchen was surrounded with the aroma of santan and gula melaka. I will cook this again as my regular spread for sourdough bread.

    1. Hi June,

      Thanks for trying this recipe and your feedback. Glad to hear that you like it. I personally love it too.

      Cheers! Happy cooking and baking :)