Kaya Puff

Let's start cooking!

Step 1 - Preheat oven and make water-based dough

• Preheat oven to 170°C.

• In a pot on low heat, combine 2 Tbsp sugar, 100 ml water and margarine for 3 to 4 minutes until sugar dissolves and margarine melted.

• In a mixing bowl, mix 225 g sifted plain flour with margarine mixture until well combined and forms a dough.

• Wrap bowl in plastic wrap and set aside to rest for 30 minutes.

Step 2 - Make oil-based dough

• In a separate mixing bowl, add 225 g sifted plain flour.

• Rub in and break apart shortening in the flour, until well combined and forms a dough.

• Wrap bowl in plastic wrap and set aside to rest for 30 minutes.

Step 3 - Divide doughs

• After resting both doughs, divide each of them into an equal balls (about 28 g each).

Step 4 - Roll out dough

• With a rolling pin, flatten water-based dough balls.

• Place 1 oil-based dough ball on water-based dough and roll it out again.

Step 5 - Repeat rolling process

• With the edge nearest to you, gently roll it away from you like a swiss roll.

• Flatten again with the rolling pin and roll it away from you again.

• Repeat rolling and flattening 3 to 4 times per dough.

• Let it rest for 5 minutes once done. Repeat until all dough is used up.

Step 6 - Roll out dough into oblong shape

• After resting for 5 minutes, roll each dough out flat into an oblong shape.

Step 7 - Fill each dough with kaya

• Place 1 Tbsp kaya in the middle of the rolled out pastry and fold in half to create a semi circle.

Step 8 - Pleat edges of filled pastry

• Starting with one corner, gently roll in the corner and seal it by pressing down.

• Repeat until sides are completely pleated.

Step 9 - Brush with egg wash and bake

• On a baking tray lined with parchment paper, place pleated kaya puffs and gently brush beaten egg over the surface of each puff.

• Bake in oven for 15 to 20 minutes, until golden brown.