Gluten-Free Kaya Puff
Delight in the sweet and buttery goodness of Gluten-Free Kaya Puffs, a delectable pastry filled with luscious kaya, or coconut jam, that melts in your mouth with every bite. This recipe swaps traditional wheat flour for a gluten-free blend of glutinous rice flour, almond flour, and tapioca starch, creating a tender, flaky crust that’s perfect for those with dietary restrictions. The pastry dough is enriched with chilled butter and a hint of sugar, ensuring a rich and crumbly texture, while the soft, golden filling offers a creamy contrast. Perfect for teatime or as an indulgent snack, these kaya puffs are baked to golden perfection, brushed with an egg wash for that irresistible glossy finish. Quick to prepare and utterly satisfying, this gluten-free twist on the classic kaya puff is sure to impress your family and friends.
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Recipe Information
Ingredients
- 150 grams Glutinous rice flour
- 50 grams Almond flour
- 50 grams Tapioca starch
- 100 grams Butter, chilled and cubed
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 1 large Egg yolk
- 3 tablespoons Cold water
- 200 grams Kaya (coconut jam)
- 1 large Egg wash (egg beaten with water)
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, combine the glutinous rice flour, almond flour, tapioca starch, sugar, and salt.
Add the chilled and cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolk and cold water into the flour mixture. Mix until a dough forms. If necessary, add an additional tablespoon of cold water to make the dough come together, but be careful not to make it too wet.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to make it easier to handle.
Once chilled, roll out the dough on a lightly floured surface to about a 1/4-inch thickness. Cut out circles using a cookie cutter or a glass with a diameter of about 3 inches.
Place about a tablespoon of kaya in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Seal the edges by pinching them tightly or pressing with the tines of a fork.
Transfer the kaya puffs to the prepared baking sheet. Brush the tops with egg wash to give them a golden color once baked.
Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and cooked through.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the gluten-free kaya puffs warm or at room temperature.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 134.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
