Kaya pao is a kids’ favourite, this pao recipe uses caramel kaya as filling. The kaya filling for kaya pao is slightly different from normal kaya. You need to add some water and plain flour to lower the percentage of egg in the kaya, so that the filling less tends to curdle when the kaya pao is steamed.
Check out other popular pao recipes from us: Pao recipes collection
CHINESE VERSION: 加椰包 (Kaya包)
Kaya Pao (Kaya Chinese Steamed Bun) | MyKitchen101en
Yields: 8
Ingredients for Kaya Pao:
Ingredients for kaya filling: (Yields: 350 g)
- 110 g + 40 g fine granulated sugar
- ½ tbsp + 1 ½ tbsps hot water
- 110 g thick coconut milk
- 2 eggs (grade A)
- 50 g plain water + 1 tbsp plain flour
- 2 pcs pandan leaves
Ingredients for pao dough:
- 210 g pao flour
- 90 g wheat starch
- 1 tsp instant yeast
- 65 g fine sugar
- 135 g plain water
- 20 g corn oil (or other vegetable oil)
For kaya filling:
1 Heat 40 g of fine sugar over medium-low heat until it starts melting, add in 1/2 tbsp of hot water, cook into caramel. Off the heat, add in 1.5 tbsps of hot water, mix into caramel syrup. (Reminder: Use cooking pot with thicker base to cook the caramel will prevent burning.)
2 Add 110 g of sugar and thick coconut milk to the caramel syrup. Beat eggs gently, add to mixture. Add plain flour to water, mix well, add to mixture. Stir until sugar has dissolved.
3 Sieve the mixture, then add in pandan leaves.
4 Bring ⅓ large pot of water to the boil, turn to medium heat, put the bowl with mixture on top of the pot (the bottom of the bowl shouldn’t touch the hot water at the bottom), cook the mixture until thickened, about 5 minutes.
5 Turn to low heat, cover with lid (tie with a piece of cloth to prevent water from condensation from dripping into the kaya), simmer for 45 minutes. (Reminder: Do not remove the lid while cooking.)
6 After cooking for 45 minutes…
7 Discard pandan leaves, whisk kaya with hand whisk until smooth.
8 Transfer to a container, set aside to cool. Put on the lid when cooled, keep refrigerated. (Reminder: Prepare the kaya filling one day ahead, chilled kaya is easier to be filled into pao.)
9 Prepare 8 portions of kaya filling, 35 g each.
For pao dough:
1 Combine pao flour, wheat starch, sugar and instant yeast, mix well. Add in water, mix into a dough. Add in oil, mix well.
2 Use stand mixer with hook attachment, knead over “speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually, lightly coat palm with flour if it is sticky.)
3 Shape dough into a ball, wrap with cling wrap, set aside to rest for 6-7 minutes.
4 Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Divide into 8 portions, each about 65 g.
5 Shape into balls, cover with cling wrap to prevent from drying.
Making Kaya Pao:
(Reminder: Divide dough into 2 batches, 4 doughs for each batch, prepare 1 batch at a time.)
1 Coat dough with pao flour, roll out into round shape with thick centre and thin sides. Turn the flatten dough over, top with 1 portion of kaya filling, then wrap filling with dough, then put onto a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
2 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
3 Arrange pao on steamer racks, put steamer racks over the warm water, cover and proof for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto pao.)
4 After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam the kaya pao for another 15 minutes.
Kaya Pao Recipe (Kaya Chinese Steamed Bun)
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Ingredients
For kaya filling: (Yields: 350 g)
- 150 g fine granulated sugar 110 + 40 g
- 2 tbsp hot water ½ + 1½ tbsps
- 110 g thick coconut milk
- 2 eggs grade A
- 50 g water
- 1 tbsp flour
- 2 pcs pcs pandan leaves
For pao dough:
- 210 g pao flour
- 90 g wheat starch
- 1 tsp instant yeast
- 65 g fine sugar
- 135 g plain water
- 20 g corn oil or other vegetable oil
Instructions
For kaya filling:
- Heat 40 g of fine sugar over medium-low heat until it starts melting, add in 1/2 tbsp of hot water, cook into caramel. Off the heat, add in 1.5 tbsps of hot water, mix into caramel syrup. (Reminder: Use cooking pot with thicker base to cook the caramel will prevent burning.)
- Add 110 g of sugar and thick coconut milk to the caramel syrup. Beat eggs gently, add to mixture. Add plain flour to water, mix well, add to mixture. Stir until sugar has dissolved.
- Sieve the mixture, then add in pandan leaves.
- Bring ⅓ large pot of water to the boil, turn to medium heat, put the bowl with mixture on top of the pot (the bottom of the bowl shouldn’t touch the hot water at the bottom), cook the mixture until thickened, about 5 minutes.
- Turn to low heat, cover with lid (tie with a piece of cloth to prevent water from condensation from dripping into the kaya), simmer for 45 minutes. (Reminder: Do not remove the lid while cooking.)
- Discard pandan leaves, whisk kaya with hand whisk until smooth.
- Transfer to a container, set aside to cool. Put on the lid when cooled, keep refrigerated. (Reminder: Prepare the kaya filling one day ahead, chilled kaya is easier to be filled into pao.)
- Prepare 8 portions of kaya filling, 35 g each.
For pao dough:
- Combine pao flour, wheat starch, sugar and instant yeast, mix well. Add in water, mix into a dough. Add in oil, mix well.
- Use stand mixer with hook attachment, knead over “speed 2” for 5 minutes, until a smooth dough is formed. (Reminder: Knead for 6-7 minutes if do it manually, lightly coat palm with flour if it is sticky.)
- Shape dough into a ball, wrap with cling wrap, set aside to rest for 6-7 minutes.
- Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Divide into 8 portions, each about 65 g.
- Shape into balls, cover with cling wrap to prevent from drying.
Making Kaya pao: (Reminder: Divide dough into 2 batches, 4 doughs for each batch, prepare 1 batch at a time.)
- Coat dough with pao flour, roll out into round shape with thick centre and thin sides. Turn the flatten dough over, top with 1 portion of kaya filling, then wrap filling with dough, then put onto a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
- Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Litre of plain water.
- Arrange pao on steamer racks, put steamer racks over the warm water, cover and proof for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto pao.)
- After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam the kaya pao for another 15 minutes.
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