Have you tried Kaya? It’s a delicious coconut milk jam made with eggs and sugar. Very popular in Singapore and Malaysia, this sweet spread is eaten almost daily by locals on thick on buttered toast for breakfast. We ate our fair share on our last trip to Singapore and was lucky enough to receive a couple of jars as a gift to enjoy at home.
Just like in Singapore, I’ve been enjoying my Kaya jam spread on toast, but I thought it would taste great partnered with banana, so I made a batch of banana cupcakes and topped them with a rich Kaya flavoured frosting. They turned out super delicious, possibly one of the tastiest batch of cupcakes I’ve ever baked.
I’m not going to lie, this recipe is super sweet, so I’d recommend going easy on the frosting, a little goes a long way. If you aren’t a sweet tooth, use a mini cupcake pan to make little bite sized cakes instead.
Sometimes Kaya is flavoured with pandan leaves, which makes it green, but for this recipe I’ve just used the plain variety. If a trip to Singapore isn’t on the cards any time soon, you can find Kaya jam at most good Asian grocery stores.
All My Poppet recipes use Australian standard 250ml cup measurements unless otherwise specified. Nutritional information is an estimate only and may vary depending on ingredients used.
TO MAKE CAKES
TO MAKE FROSTING
Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 118mgSodium: 273mgCarbohydrates: 64gFiber: 1gSugar: 48gProtein: 4g
All My Poppet recipes use Australian standard 250ml cup measurements unless otherwise specified.
Nutritional information is an estimate only and may vary depending on ingredients used.