Kaya Puff (Kaya Kok)

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This is a well-know cookies in Singapore and Malaysia. There are many versions of making this cookie. You may fill it with fruit jams or even savory fillings. Well, I can frankly say that it took me many tries to make it perfectly. It was a great experience for me but the ending was great.

 

 

Ingredients:

For the Water dough:

1½ cups All Purpose flour

3 tablespoons raw sugar

1½ tablespoons butter/margarine

2/3 cup water

 

Method:

Place water and sugar in a deep wide measuring glass jug and stir to combine and stir till the sugar dissolved, then add the butter/margarine and mix well.

Sift the all-purpose flour into a mixing bowl. Add the sugar water into the sifted flour, mix well and gently together to form an dough. Covered and set aside to proof for 30 minutes.

 

For the Oil dough:

1½ cups All Purpose flour

2/3 cup Crisco shortening

 

Method:

Sift the all purpose flour into a mixing bowl. Add shortening to the flour and mix until it forms a dough.

 

For the filling:

Kaya Jam (Egg Jam), homemade or premade

 

Other ingredients:

1 egg, lightly beaten with 1 tablespoon water

 

Method:

Wrapping up:

Firstly, divide both the water and oil dough into an equal number of pieces with each weighs 28g.

Then take one piece of oil dough and place inside the water dough which is lightly press (that look like a thumb cookie) in the center.

Place the mixed dough on a flat and smooth surface and use a rolling pin to roll dough flat. Then roll the dough up into a Swiss roll form. Roll it flat and the roll up into a Swiss roll form again. Transfer the Swiss roll dough onto a greased baking pan and set aside to rest for 5-8 minutes.

Return the rolls onto the flat and smooth surface and roll it out flat into an oblong shape. Spoon out a tablespoon kaya onto the pastry. Then fold into half and then pleat the edges neatly. Return the finished pastry onto the greased pan.

Meanwhile, preheat the oven to 350°F.

Continue the same procedure until all the ingredients are done. Brush the finished pastries with egg wash all over the top of the finished pastry. Bake in the preheated oven for 15-20 minutes or until lightly golden brown.

Remove and set aside to cool and store in a airtight container or jar on consume immediately.

 

This entry was posted in Chinese New Year Recipe, Chinese Recipes, Desserts and Pastries, Snacks and Fingerfood, South-East Asian Goodies, Vegetarian. Bookmark the permalink.

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