Kaya Puff
Kaya Puff
Get this quick and easy snack recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 10 servings
As seen on Back to Basics
Ingredients
  • For Water Dough:
  • 225 grams Plain flour
  • 100 grams Water
  • 1 tablespoon Margarine
  • 2 tablespoons Sugar
  • For Oil Dough:
  • 225 grams Plain flour
  • 100 grams Shortening
  • For Filling:
  • Kaya
Method
  1. To make Water Dough:
  2. Combine sugar and water together, melt the sugar, then pour in the margarine, mix well.
  3. Sift flour into a mixing bowl
  4. Mix well and lightly together to form a dough Leave aside for 30 minutes
  1. To make Oil Dough:
  2. For the oil dough, sift flour into a mixing bowl
  3. Add shortening to mix until a dough is formed
  4. Divide both the water and oil dough into an equal number of pieces, 28g each
  5. Take a piece of oil dough and put it inside the water dough
  6. Wrap up to seal
  7. Use a rolling pin to roll dough flat
  8. Roll up swiss roll-style
  9. Roll out flat again. Roll up swiss roll-style again
  10. Put aside rest for 5 minutes, the roll out flat into an oblong shape
  11. Put a tablespoon of kaya onto the rolled out pastry
  12. Fold it into half
  13. Pleat the edges neatly
  14. Place on greased trays
  15. Brush with egg glaze on the surface
  16. Bake in preheated oven at 170 ºC for 15 to 20 minutes or until golden brown in colour
  17. Remove from oven and serve hot

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