Skip to main content

Kaya Slice ~ 咖椰片


I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!






Kaya Slice ~   咖椰片
Ingredients
  • 2 pieces of 8 inch sq frozen puff pastry
  • Homemade kaya/coconut egg jam
  • Icing sugar to dust
Method
  1. Defrost the frozen pastries.
  2. Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.
  3. Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.
  4. Remove from oven and place a pan on top and gently press down to give a flat surface.
  5. Repeat with the other pastry.
  6. Cut pastry into 2 halves to make 4 halves.
  7. Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.
  8. Dust with icing sugar before serving.
Here's wishing everyone a very Happy Lunar New Year with abundance health, luck and prosperity!


Labels:

Comments

  1. AnonymousFebruary 1, 2019 at 6:13 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  2. AnonymousFebruary 1, 2019 at 7:48 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  3. AnonymousFebruary 2, 2019 at 1:38 PM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more