Kaya is a coconut-based spread that is a staple in many South-East Asian households. It makes for a great, traditional breakfast but is also incredibly versatile. In this article, we're going to share how to make Kaya Swiss Rolls — the ultimate afternoon tea delight!
Source: Fused by Fiona Uyema
For those that are unfamiliar with Kaya, it is a spread that primarily uses pandan, coconut milk and eggs. The end result is a thick and indulgent jam with a rich flavour.
The most common way to eat it is to lather it on a toasted bread with butter and enjoy with a warm cup of coffee or tea. As of late however, there has been a recent surge where kaya is incorporated into otherwise western treats such as swiss rolls, puffs, cakes and more!
The ingredients that make up kaya are fairly simple and accessible, so the trick (or rather, the beauty) lies in the process of making it. Established in 1945, Fong Yit Kaya has been researching and tirelessly working on fine-tuning a kaya spread that comes very close to being perfect. In this recipe, we'll be using Fong Yit's XO Kaya.
For this recipe, you will need:
3 egg yolks
1 tbsp (15g) sugar
1/4 tsp salt
30g vegetable oil
35ml pandan juice
65g cake flour or low protein flour
3 egg whites
1 tbsp (15g) sugar
Kaya for spreading
Method:
Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
Add the remaining ingredients (salt, vegetable and pandan juice) into the bowl. Stir well.
Fold in sifted flour into the mixture. Mix till smooth.
In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat till stiff.
Fold in 1/3 of the whites into the yolk mixture till well incorporated.
Pour in the remaining egg whites and fold gently till well combined.
Pour batter into a swiss roll tray (we are using a 33cm x 30cm tray) lined with greased baking paper. Smooth the surface with a scrapper. Bake in the pre-heated oven 160C for 20-22 minutes.
Immediately invert it on rack after removal from oven. Leave to cool (about 10 minutes). Remove the baking paper and let it cool completely.
When the cake has cool down, used a knife to slit 2 lines, but the cake is still attached to each other. Spread kaya evenly on the surface. Leave 1cm remain unspread.
Hold the cake with both hands and roll gently.
When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.
Recipe from: vivianpangkitchen.blogspot.sg