The crust of baked kaya puff is made with the combination of oil dough and water dough. To make it more flavorful, homemade kaya is suggested to be used as its filling.
CHINESE VERSION: 加椰角/Kaya角
Baked Kaya Puff (Kaya Kok) | MyKitchen101en
Ingredients for oil dough: (Yields: 205 g)
- 125 g plain flour
- 80 g margarine/cold butter
Ingredients for water dough: (Yields: 355 g)
- 175 g plain flour
- 1/3 tsp fine salt
- 25 g icing sugar
- 40 g margarine/cold butter
- 85 g plain water
- 2 1/2 tsps cooking oil
Preparing dough for puff skin:
1 For oil dough: Mix together plain flour and margarine/cold butter until a dough is formed.
2 For water dough: Mix together plain flour, salt and icing sugar. Add in margarine/cold butter, rub into flour mixture. Add in water gradually, mix until a dough is formed. Add in oil, mix until well blended (add in a bit of extra flour if the dough is sticky).
3 Divide oil dough (17 g each) and water dough (29 g each) into 12 portions.
4 Flatten water dough, top with oil dough, fully wrapped oil dough with water dough, shape into a ball.
5 Roll out the dough into oblong shape, then roll it up. Roll out the rolled dough again, then roll it up again. Cover the rolled dough with cling wrap, set aside to rest for 10 minutes.
Making Kaya Puffs:
1 Flatten dough into oblong shape with rolling pin, top with some kaya filling, fold into half, seal and pleat the edges. (Remarks: Use cold kaya will make it easier to wrap.)
2 Arrange puffs on a baking tray lined with non-stick baking paper. For egg wash: Mix together 1 egg yolk and 1 tsp of water, sieve through. Brush the surface with egg wash, then sprinkle with white sesame seeds.
3 Bake in the preheated oven at 200°C/390°F for 30 minutes, until golden brown.
4 Set aside to slightly cool down before serving. Best served fresh from oven.