Fragrant, buttery and lightly crisp around the edges, these Kaya Toast Madeleines are my Southeast Asian-inspired take on the classic French madeleines!

Madeleines are one of those bakes that look elegant, but are actually very achievable once you understand the batter. For this version, I wanted to bring in a flavour that many of us grew up with: Kaya. Together with the richness of butter, the coconut and pandan notes from the kaya make these madeleines extra nostalgic and comforting.

If classic madeleines remind me of afternoon tea, these remind of Kaya toast mornings (hence the name), but in a softer, cake-like form!

These Kaya Toast Madeleines have a tender and fluffy crumb, with a light buttery aroma and a gentle sweetness from the kaya. Depending on the brand of kaya you use, the flavour can range from more coconut to more pandan instead.

I also like how the kaya adds a beautiful depth to the madeleines without making the recipe overly complicated. You simply add it as a filling, and it gives the madeleines a familiar local twist.

For a stronger kaya flavour, I like to serve the madeleines with a little extra kaya on the side.

Tips for Making Kaya Toast Madeleines

  • Be patient with whipping the eggs, allow it to reach the ribbon stage (able to draw a trail without sinking)
  • Do not overmix the batter once the flour has been added, as it will affect the lightness of the madeleines
  • Unmould very carefully as the kaya may come very close to the mould. As such, it’s also important to butter your madeleine tray well for an easy release, and nice lightly golden, buttery edges

These are best enjoyed fresh on the day they are baked, especially when the edges are still a little crisp. However, they also keep well for a couple of days in an airtight container.

If you enjoy kaya toast, butter cakes, or simple tea-time bakes, these madeleines are a lovely little treat to make!

Without fhrtuer ado, the recipe!

Kaya Toast Madeleines Recipe
by Javier Tan June-10-2026

Buttery French madeleines inspired by Singapore’s classic kaya toast, with fragrant kaya and a soft, fluffy crumb. Perfect for tea!

Ingredients 

  • 2 Eggs, approx 60g each
  • 1/3 Cup or 70g of White Sugar
  • 1 Tsp or 5ml of Vanilla Essence
  • 3/4 Cup or 90g of All-Purpose / Plain Flour, sift if clumpy
  • 1/4 Tsp or 1g of Baking Powder
  • 1/3 Cup + 2 Tbsp or 110g of Melted Butter, Cooled to Room Temp (Set aside 10g for pan) > Consider browning it for caramelised notes for a fuller Kaya Toast experience!
  • (For Filling) At least 60g of Kaya

Instructions

  1. First, whisk eggs and sugar until ribbon stage (trail / mark can be formed but disappears in seconds), approx 6 -8 minutes at high speed.
  2. Then, whisk in the vanilla.
  3. Next, fold in the plain flour and baking powder until well incorporated. Do not over mix.
  4. Fold the butter into the the batter. It will be liquidy at first but will eventually come together.
  5. Refrigerate for 30 minutes. Then, transfer to a piping bag.
  6. Butter the madeleine mould and fill half full, before placing a dollop of Kaya. Then, cover with additional batter until 3/4 full.
  7. Tap a few times, then bake 180C for 18 minutes, or 13 – 14 minutes for a smaller shell mould.
  8. Leave to cool and unmould in 10 minutes.
  9. Serve and enjoy!

Details

  • Prep time: 45 mins
  • Cook time: 30 mins
  • Total time: 1 hour 15 mins
  • Yield: 8 – 10 Kaya Toast Madeleines

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 2) or in a fridge (up to 4 days). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan