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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.

By Yu-Ching Lee
  • 20 mins preparation
  • 15 mins cooking plus chilling
  • Serves 12 - 16
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"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
Chocolate sauce
  • 90 gm dark chocolate (51%-55% cocoa solids), chopped
  • 45 gm unsalted butter
  • 1¼ tbsp coconut cream


  • 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.