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Kaya madeleines with chocolate sauce

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.
Kaya madeleines with chocolate sauceBen Dearnley
12 - 16
20M
15M
35M

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

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