coconut jam bars

Hello from Singapore! It's been so crazed every day here, and my mac's charger sadly puttered out so I was (gasp!) computerless for a few days. Anyway, it's obviously been amazing, but my trip is coming to a close.

I've got a recipe for Jam Slices, a Donna Hay recipe which is related to my trip if only because she's the only Aussie cook I can name (because she has a gorgeous magazine - check it out at a bookstore!) I have to say, I made the madeleines in her book and they were awful, but these jam slices were light and perfect for tea. I pressed the dough as thinly as it would go in a regular half sheet pan.

They package prettily in clear cellophane and make lovely gifts for your jam-lover friends (I'm talkin' to you, ER). Who doesn't love jam? Reminds me of that Friends episode & Rachel's messed up Trifle. (Joey: "What's not to like? Custard? Good. Jam? Good. Meat? Goooooood.")

coconut jam bars, adapted from Donna Hay's Jam Slices

1 stick (4 ounces) butter, softened

1/3 cup (75g) sugar

1 cup (135g) flour

1 teaspoon baking powder

1 egg yolk

3/4 cup strawberry jam/preserves

Topping:

1/2 cup (113g) sugar

1 egg, lightly beaten

1 cup (90g) desiccated coconut

1. Preheat the oven to 350°F and line a 20x30cm (8x12in) pan with parchment.

2. For the crust, process the butter, sugar, flour and baking powder in a food processor or kitchenaid until combined.

3. Add the egg yolk and continue to process until the mixture forms a soft dough. Press into the prepared pan. Bake for 12-15 minutes or until the base is golden brown. Cool completely, then spread the jam evenly.

4. For the topping, combine the sugar, egg and coconut. Sprinkle over the jam. Bake for 25 minutes or until golden. Cool in the pan. Cut into slices.

 

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Thailand food, part deux

spicy seafood and noodle salad
fried rice with dried pork
ground spicy pork
chewy coconut pancakes
mystery fruit
northern thai sausage