"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."
- 2 eggs, at room temperature
- 90 gm caster sugar
- 85 gm unsalted butter, melted and kept warm, plus extra for greasing
- 50 ml coconut cream
- 130 gm plain flour, plus extra for dusting
- ¾ tsp baking powder
- 50 gm kaya (see note), plus extra to serve
- 90 gm dark chocolate (51%-55% cocoa solids), chopped
- 45 gm unsalted butter
- 1¼ tbsp coconut cream
- 1Whisk 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.
- 2For 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.
- 3Preheat 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.