Kaya Madeleines
So, imagine a sweet takoyaki - or maybe a bubble waffle. Malaysia’s got a snack that is just a bit more addicting than those, and they’re called kaya balls. Roughly half the size of a doughnut hole and a tad bit chewy, these balls are cooked individually just like takoyaki in a matter of minutes, and are filled with piping hot mouthfuls of fresh kaya. These used to be sold in virtually every Malaysian mall - to me, they’re the perfect mini snack to fuel a slow afternoon of shopping, people watching and hanging out with friends at a mall (what a throwback!). Plus, they’re small enough to sneak into a cinema - which makes them an incredibly useful snack.
As cooler snacks pop up every month, kaya ball stalls are now few and far in between, and good stalls are even more of a rarity. It’s always bittersweet seeing a childhood snack slowly die off, but this recipe hopefully means I get to share a piece of my childhood with you in a form that’s easier to achieve (and possibly more cool?). These are best made in a mini madeleine pan (to mimic a real kaya ball), but in a pinch, a mini cupcake tin will work too.
Ingredients:
115g unsalted butter
15g gula melaka, finely shaved (or soft brown sugar)
15g honey
100g granulated sugar
120g all purpose flour, sifted
4g baking powder
3 eggs
1 teaspoon pandan extract (ideally the colourless variety)
1/3 cup of kaya
Melt down the butter, brown sugar and honey in a microwave at high heat for 30 second blasts. Stir gently to check if the butter and sugar has fully melted - if these haven’t, heat them for a further 30 seconds. Once the butter and sugar have melted, set aside to cool.
In a separate bowl, mix the granulated sugar, flour and baking powder together until combined. Dig a well in the centre of the flour mix, and add in the eggs one at a time, stirring vigorously with a spatula each time to combine.
Once the eggs are fully incorporated, slowly mix in the melted butter mixture, followed by the pandan extract. Mix vigorously until everything is fully combined, and when you lift up the spatula, the madeleine batter falls gently back into the bowl, forming ribbons as it falls.
Cover the entire surface of the batter with clingwrap (to prevent a skin from forming), and refrigerate overnight to rest. Whilst the batter is resting, grease a mini madeleine pan with non-stick spray (or alternatively, butter), and refrigerate to keep cool until needed.
When you’re ready to bake, preheat the oven to 190°C (for convection). Using two teaspoons, carefully spoon in about half a teaspoon of batter into each madeleine hole, until each madeleine hole is roughly 1/3 full. Pipe in a tiny ball of kaya. Top with a bit more madeleine batter (just enough to cover the kaya) - each madeleine hole should be 2/3 full now.
Bake the madeleines for 8 minutes, or until the madeleines are lightly golden brown. Serve immediately.