“Kaya is a sweet coconut spread beloved by many Malaysians, Singaporeans and Indonesians,” says Yu-Ching Lee. “It is typically served on toast as a snack or for breakfast.”
Ingredients
Chocolate sauce
Method
1.Whisk eggs and sugar in an electric mixer until pale and creamy (about 5 minutes). Fold in butter and coconut cream, sift in flour and baking powder, add ¼ tsp sea salt flakes and fold to combine. Cover and chill for at least 3 hours, or overnight.
2.For chocolate sauce, combine ingredients and ¼ tsp salt flakes in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water). Stir until melted. Remove from heat.
3.Preheat oven to 210°C and butter and flour two 6-hole madeleine trays. Transfer batter to a piping bag fitted with a round 1cm-1.5cm nozzle and pipe into moulds, filling three-quarters full. Make a well in the middle of madeleines and add ½ tsp kaya to each, then bake until golden and springing back when lightly pressed (10-14 minutes). Tap trays to remove madeleines and serve warm (or at least the same day) with chocolate sauce and extra kaya.
Kaya is available from select Asian food stores.
Notes