Skip to main content

srikaya and raspberry jam thumbprint cookies




Ingredients :
- 2 stick unsalted butter/room temperature
- 3/4 cup sugar
- 2 eggs yolk
- 2 cup flour
- pinch of salt
- 1 tsp coconut extract
- 1/2 cup srikaya jam/coconut egg spread
- 1/2 cup raspberry jam or any kinds jam you like

SRIKAYA JAM / COCONUT EGG SPREAD
Preparation :
Preheat oven on 350 F
prepare baking sheets pan with parchment paper or grease baking sheets pan
shift flour and salt,set aside
cream butter and sugar until fluffy
add egg yolk one at a time,add coconut extract
add flour mix until the dough start to come together
shape the dough into small balls, presh with thumb and fill them with srikaya jam or any  fruits jam/preserve you like.
put into baking sheet about 2 inches a part
ready to the oven, bake for 20-25 minutes


E N J O Y ,,,





Labels:

Comments

  1. Priya dharshiniJune 19, 2012 at 7:53 AM

    Never heard abt this jam..nice recipe

    ReplyDelete
  2. Nava KJune 19, 2012 at 10:54 AM

    I sure am discovering more Asian flavors with your recipes. Very nice way of using the srikaya as the filling inside. I still have one bottle of kaya but mine is pandan flavour. Need to finish it off before the expiry, all for sure for these thumbprint cookies.

    ReplyDelete
  3. Peggy G.June 19, 2012 at 2:33 PM

    Still need to find this jam! Beautiful thumbprint cookies Ridwan! And hope you get to go hiking soon =)

    ReplyDelete
  4. Choc Chip Uru @ Go Bake YourselfJune 19, 2012 at 4:40 PM

    These cookies look super incredible :D

    Cheers
    CCU

    ReplyDelete
  5. Stephanie @ Eat. Drink. Love.June 19, 2012 at 9:46 PM

    Rainy days are the best days for baking! These cookies look so pretty and delicious!

    ReplyDelete
  6. KitchenKarmaJune 20, 2012 at 4:01 AM

    Oh the cookies look so good...I love the jam ones, is the other variety same as the ones they sell in Chinese bakeries? I think it has only egg custard, not coconut in it....

    ReplyDelete
  7. RiceandcoconutJune 20, 2012 at 6:18 AM

    @Suchi
    Probably yes they have that type,I know one of them was with pandan flavored !!

    ReplyDelete
  8. SoniJune 20, 2012 at 7:59 AM

    Ooh these look delicious!!Love the raspberry jam in the middle!!Yumm :)

    ReplyDelete
  9. Angie's RecipesJune 20, 2012 at 9:37 AM

    Love these thumbprints with coconut jam. They are irresistible.

    ReplyDelete
  10. Kitchen SimmerJune 20, 2012 at 9:47 AM

    These jam thumbprints are fantastic!! You are really doing some great recipes these days and I'm so happy the Foodbuzz is noticing. :) Well done!

    ReplyDelete
  11. PinayinTexasJune 20, 2012 at 10:55 AM

    Your thumbprint cookies look awesome, Ridwan! I've never tried srikaya jam. It sounds really interesting!

    ReplyDelete
  12. Cucina49June 20, 2012 at 5:51 PM

    I hate having to cancel outdoor plans due to the weather--and that's such a beautiful area. However, it looks like you made such good use of your time! I love the pop of color that the jam gives the cookies.

    ReplyDelete
  13. UnknownAugust 10, 2017 at 4:45 PM

    I made the crust out of pandan flavored serikaya, added a bit more of pandan paste to enhance the color and flavor and added the regular seriyaka as a filling...they are delicious

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more