1. DOUGH :
this requires 2 doughs; the outer dough (water dough) and flaky dough. For each dough, mix the ingredients and knead them gradually till it forms a dough. Since this is a small portion, best to just use your hands. Let the 2 doughs sit for 5 - 10 mins.
Flatten the outer dough slighty (with the middle being thicker). Wrap the flaky dough into the outer dough. Make sure the dough close properly into a ball like shape and roll it around to form a smooth ball.
2. Roll the dough out into vertical rectangular. Fold into 3 layers like an envelope Let it rest for 10 minutes
3. Turn 90 degrees with a roller, roll out vertically into a thin sheet rectangular shape. From the top, fold downward like a Swiss roll shape.
4. With a knife, divide the dough into 10pcs (abt 2 cm width). Then with a roller, roll it out to a longish circular shape. You will see the beautiful swirls patterns on the dough. This will look beautiful when baked.
5. Fill kaya fillings in the centre of the rolled out dough. Seal together. Pleat the dough by pressing the edge with the thumb and first finger.
6. Egg wash before transfer to oven. Bake at 180C for 30 mins. Remove from oven to egg wash again after 15 mins. Sprinkle some sesame seeds on top. Put back into oven for another 15 mins.
YIELDS 10 kaya puffs
**KAYA recipe: made in a breadmachine
1) 4 eggs
2) 200gm sugar
3) 350ml or 400ml coconut milk (from can)
4) 10 pieces Pandan (screwpine) leaves, washed and wiped dry
(This recipe makes roughly about 1 and 1/2 cups of kaya)
1. Wash, dry and tie up bundles of about 5 pandan leaves in each bundle with a knot in the middle.
2. Measure out eggs, then beat lightly till yolk and white mixed.
3. Pour all (as in sugar, coconut milk and eggs) into breadmaker and throw in bundles of pandan leaves.
4. Set on ‘Jam’ function.
5. Check on kaya after some time and make sure sides are mixed too.
6. When the breadmaker completes the function, take it out and cool for a while, remove all the pandan leaves, then put into a blender and blend lightly till it is smooth.
- The kaya will look like lumpy curdy chunks in a watery substance once the breadmaker has completed its cycle. This is NORMAL. You are supposed to blend it to acheive the smooth texture. You may find that there might be quite a bit of water (this is just sugar water), so drain out some of this water and blend the remainder. You may add in more sugar water if you find your kaya too thick while blending.
1. You may blend it till it is completely smooth too. I like my kaya with some chunks, so that you can taste the kaya bits rather than a smooth paste.
2. If you prefer a little sweeter, add another 1/4 to 1/2 cup more sugar.
3. If you cook this over the stove, you may not need to blend it since you are constantly stirring the kaya.
4. You may put in more pandan leaves if you want it to be greener… Alternatively, you may pound or blend a portion of the pandan leaves and strain it for the pandan juice and put it into the mixture before cooking.
5. If you’re cooking over the stove, the pot you’re using should NOT be warm / hot when you place the ingredients in to mix. If the pot is hot, the eggs would cook immediately, resulting in scrambled eggs!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 7mg||2 %|
|Sodium 2907mg||100 %|
|Potassium 1.9mg||0 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 60g|
|Protein 0g||0 %|
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Calories per serving: 345
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