If, like me, you only have 12 tart tins so need to use them for the second round of cakes, cool them in some cold water before using again.

In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand. While the base is still warm, spread over jam to form one even layer. In a medium-sized mixing bowl, add egg, sugar and vanilla. Give it a good whisk for 30 seconds or so until combined. Stir through shredded coconut. Keep it Clean– Always use a sterilised bottle/jar to store your kaya spread so it won’t spoil. Use a clean knife or spoon to scoop your kaya out of the jar to avoid cross-contamination. Never use the same knife you just used to slather your toast with butter! Don’t forget to cover the tart halfway through the baking time to avoid the coconut browning a little too much.

Ingredients

Although steeping is less effective for extracting the pandan flavor than blending, I am in favor of the steeping method because the kaya is free from any fine leaf powder as a result of blending. This method is essential if you want a smooth kaya. Otherwise, go ahead to blend the leaves (then blend) to get a stronger pandan flavor. 4. You can make kaya without pandan leaves and palm sugar

Place the kaya in the food processor and blend it for about thirty seconds. Now it is all ready to serve or transfer to a bottle for storage. Five tips to make the perfect kaya Make the topping. Mix together the icing sugar and water, adding the water a little at a time, until you have a smooth, spreadable icing. Roughly spread the icing over the top of the cooled cake then use a If you are planning to preserve this for weeks or even months, always start by making sure to sterilize the jars you will be using. Also, remember to let the jam cool down completely before sealing them. Store them in a cool place or in the refrigerator if you plan to store them for later use. You’ll most often find it at local coffee houses ( kopitiam) or sometimes at night markets. But you can also find it hidden inside baked goods like sweet breads or pastries! You can also buy ready made kaya spread from Asian grocers of course, but there is something extra delicious about it when you make it at home. Heat coconut milk together with the chopped palm sugar, granulated sugar, pandan leaves, and salt in a double boiler or over a bain-marie. I always use a medium-size pot, filled with about 1 inch of gently simmering water, and place a heat-proof metal mixing bowl (e.g. stainless steel) over the pot.When ready to use, thaw the jam in the refrigerator overnight. Thawing slowly in the fridge helps maintain the texture and flavor of the jam. This jam does not need to be processed in a water bath. It has enough sugar in the recipe to preserve it.

Stir the raspberries, sugar, lemon juice and coconut mixture together in a large preserving pan then bring to a rolling boil. Do you know and love Coconut Jam Slice or are you sitting there thinking, what in the world is THAT?! Let me break it down for you. It starts with a buttery shortbread crust, next up is a layer of raspberry jam and finally, a topping of sweet coconut meringue.Pineapple is one of my favorite fruits. From dehydrated pineapple slices to spicy pineapple salsas to tropical breakfast smoothies, this is one fruit that can slot in anywhere. Its incredible sweetness make it an ideal ingredient to use creatively in a wide array of recipes. And, today I'm going to introduce you to my latest obsession - pineapple jam! Stir constantly with a rubber spatula as the coconut milk gets hotter. When the mixture comes to a boil (or at least nearly), remove the bain-marie (including the water pot) from the heat. Sugar: Caster (superfine) sugar as the smaller sugar granuals dissolve more easily when creaming the butter. You still can make the kaya without the pandan leaves and palm sugar. Pandan is like vanilla, which is nice to have but is not an essential item. As for the palm sugar, you can substitute it with some caramelized sugar. 5. Keep stirring Whenever she made kaya, she would religiously sit in front of the charcoal fire, stirring the kaya diligently for hours, yes, laborious hours!

With the mixer on low speed, add the flour mixture to the creamed butter, sugar and vanilla. Mix until the dough starts coming together.Other classic slices and sweet recipes that stand the test of time and are equally popular at cake stalls are: For this recipe I used this traybake tin as I find it’s the perfect size! Any 9×13″ traybake tin will work wonders.