A Malaysian twist on "Banana bread", this kaya coconut loaf is a must try recipe if you are a kaya/coconut fan. I often make this recipe with homemade kaya from my Auntie, but I've used a store bought in this recipe so you can judge consistency.
INGREDIENTS
3 eggs (separated)
1/2t cream of tartar
50g butter (softened)
1/4C (60ml) vegetable or melted coconut oil
200g (1/2 jar) kaya (I'm using hainanese honey kaya)
1/2C (50g) moist coconut flakes
2t baking powder
2t baking soda
1C cake flour
METHOD
Preheat oven to 160C (fan forced)
Whisk the egg whites at high speed, adding the cream of tartar when bubbles first appear, then whisk until soft peaks form and then set aside
Mash together kaya and coconut flakes - if your mix is a bit more runny, that is perfectly okay. If it's way too runny, add more shredded coconut to absorb some liquid. If it is more dry than this, add 1T of water to loosen your mix
Cream butter and egg yolks together. Add the oil, kaya/coconut flakes mixture and whisk until fully combined. Add baking powder and baking soda and mix thoroughly.
Add the cake flour - mixing on low speed and until just combined (do not overbeat)
Add half the egg whites and stir through with a spatula. Add the remaining egg white and stir through until fully combined
Pour into a baking paper lined loaf tin and bake at 160C fan forced for 1 hour. We are baking low and slow to caramelise and minimise the bread cracking. Cool before slicing
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