Kaya Muffins (加椰小松饼) 14
Kaya Muffins (加椰小松饼)

Kaya Muffins (加椰小松饼)

 

UPDATED POST ON 14 JUNE 2015

I have prepared another batch of kaya muffins using homemade caramel Hainanese kaya and the outcome is very good with the amended recipe as listed below. It is fluffier as expected.

Kaya Muffins (加椰小松饼)

INTRODUCTION

I do not know how to convince you that this is a nice muffin as the colour combination is not beautiful.. In fact I find that it is rather awful. Actually, I should have used caramelized Hainanese kaya which is orange in colour instead of the greenish Nonya pandan kaya…

Kaya Muffins (加椰小松饼)

Facebook Group members are assuring me that it looks ok and they are willing to try as they have trust with my recipe.. I have to thank them for  having confidence on me and that is why I am issuing the post today..

Kaya Muffins (加椰小松饼)

I have a bottle of Pandan kaya sitting in my kitchen cabinet for ages and I desperately wanted to get rid of it. Since kaya is made of sugar, eggs and coconut milk, it forms the major part of my intended muffins. Therefore, what is needed is only flour and some liquid. In my illustration, I have only used melted butter and after tasting, I found that some milk should have been added to further moisten the cake.. In addition, I have amended the recipe for better fluffiness.

Kaya Muffins (加椰小松饼)

As with all muffins, preparation is very easy. Just a bowl and a fork. It took me about 1/2 hour to transform the ingredients into muffins. Therefore, this recipe is very suitable if you want to get rid of your coconut jam and you are rushing for time.

Kaya Muffins (加椰小松饼)

However, if you need homemade kaya recipe, you can read this post: Coconut Egg Jam – Pandan Kaya (香兰加椰)And Caramel Kaya (焦糖加椰)

Kaya Muffins (加椰小松饼)

Kaya Muffins (加椰小松饼)


WHAT IS REQUIRED

Servings : about 3-4 medium size muffins

Kaya Muffins (加椰小松饼)

  • 150 grams of coconut jam of your choice (Pandan Kaya or Caramelized brown kaya)
  • 100 grams of self raising flour
  • 80 grams of butter,melted or cooking oil
  • 50 grams of milk or water
  • 1/2 teaspoon of baking soda

Kaya Muffins (加椰小松饼)


STEPS OF PREPARATION

Kaya Muffins (加椰小松饼)

  • Pre-heat the oven to 180 degree Celsius.

  • Stir the melted butter, kaya and milk until well combined. Set aside. Sift the self raising flour and baking soda, make a well in the centre. Pour the Kaya mixture onto the flour. Use a spoon or fork to quickly and lightly fold it. A bit of lumps is acceptable. Transfer the batter to the muffin cups. Bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or when a skewer inserted into the muffin comes out clean.

Kaya Muffins (加椰小松饼)


CONCLUSION

This is a simple recipe.. If you like Kaya, you will like this. Your eventually output may look slightly different from this illustration as I have amended the recipe for a fluffier muffin. 

Kaya Muffins (加椰小松饼)

Hope you like the post today. Cheers and have a nice day.

Kaya Muffins (加椰小松饼)


Kaya Muffins (加椰小松饼)


  1. Thanks for sharing the recipe. My family prefer the caramelised brown kaya

  2. Hi Kenneth,

    I wanted to post a comment for ages but never got around to do it.

    You see I can bake chiffon cakes, Japanese cheesecakes and that sort of dessert. But when it comes to muffins, I failed big time. When I read your muffins compilation, then it occurred to me that muffins are totally different, the batter cannot be over-mixed. To avoid my chiffon cake technique unintentionally applied in muffins, I follow your method of using a fork instead of spatula or whisk to mix the wet & dry. Along the way I also discover that my baking powder already passed it’s peak (I do not keep self raising flour). After correcting this two mistakes, muffins never fail on me again. From the basic muffin mix ratio, I tweaked and now able to make many type of muffins.

    I notice you are like the rest of us, trying to finish up something in the fridge by making muffins. Just to share, try mixing mayonnaise into the wet ingredients to make savory muffins, along with other savory ingredients (I like to put some meaty sauce in the center). The smell & taste is like those when you walk into a typical Malaysia bakery shop.

    Thanks!

    redyoyo

    • Profile photo of Kenneth Goh

      I am so happy that it worked for you. The killing to making a good muffin is not to over mixed. People tend to have a habit of mixing the batter until as smooth as possible like ogura.. In doing so, the air trapped are very little and hence very dense. As muffin is not egg separation method, light and swift is the key to making good muffins and remember lump is totally acceptable or preferred

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