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

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe