The crust of baked kaya puff is made with a 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
 

Baked Kaya Puff (Kaya Kok) | MyKitchen101en

Yields: 12

Ingredients:

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

Other ingredients:


Instructions:

Preparing dough for puff skin:

1 For oil dough: Mix together plain flour and margarine/cold butter until a dough is formed.

dough for puff skin
 

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).

dough for puff skin

3 Divide oil dough (17 g each) and water dough (29 g each) into 12 portions.

dough for puff skin

4 Flatten water dough, top with oil dough, fully wrapped oil dough with water dough, shape into a ball.

dough for puff skin

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.

dough for puff skin
 

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.)

Baked Kaya Puff/Kaya Kok

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.

Baked Kaya Puff/Kaya Kok

3 Bake in the preheated oven at 200°C/390°F for 30 minutes, until golden brown.

Baked Kaya Puff/Kaya Kok

4 Set aside to slightly cool down before serving. Best served fresh from oven.

Baked Kaya Puff/Kaya Kok

Baked Kaya Puff/Kaya Kok

Baked Kaya Puff (Kaya Kok)

The crust of baked kaya puff is made with a combination of oil dough and water dough. To make it more flavorful, homemade kaya is suggested to be used as its filling.
5 from 3 votes

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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer, Dessert, Pastry
Cuisine Southeast Asia
Servings 12 pieces

Ingredients
 
 

For oil dough: (Yields: 205 g)

  • 125 g plain flour
  • 80 g margarine/cold butter

For water dough: (Yields: 355 g)

  • 175 g plain flour
  • tsp fine salt
  • 25 g icing sugar
  • 40 g margarine/cold butter
  • 85 g plain water
  • tsps cooking oil

Other ingredients:

  • 220 g kaya Related recipes: Pandan Kaya, Caramel Kaya
  • 10 g white sesame seeds optional

Instructions
 

Preparing dough for puff skin:

  • For oil dough: Mix together plain flour and margarine/cold butter until a dough is formed.
    dough for puff skin
  • 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).
    dough for puff skin
  • Divide oil dough (17 g each) and water dough (29 g each) into 12 portions.
    dough for puff skin
  • Flatten water dough, top with oil dough, fully wrapped oil dough with water dough, shape into a ball.
    dough for puff skin
  • 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.
    dough for puff skin

Making Kaya Puffs:

  • 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.)
    Baked Kaya Puff/Kaya Kok
  • 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.
    Baked Kaya Puff/Kaya Kok
  • Bake in the preheated oven at 200°C/390°F for 30 minutes, until golden brown.
    Baked Kaya Puff/Kaya Kok
  • Set aside to slightly cool down before serving. Best served fresh from oven
    Baked Kaya Puff/Kaya Kok

Video

Notes

This recipe yields 12 pieces of puffs.
The nutritional value for reference is for 1 piece of puff. 
Keyword kaya kok, kaya puff, kaya puff recipe, kaya puffs recipe
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