Gluten-Free Steamed Kaya Butter Bread
Indulge in the soft, fluffy goodness of Gluten-Free Steamed Kaya Butter Bread, a delightful twist on the classic Southeast Asian treat that's perfect for those avoiding gluten. This recipe uses a blend of gluten-free all-purpose flour and tapioca starch for a light yet satisfying texture, enhanced with a touch of xanthan gum for structure. Steamed to perfection, the bread emerges irresistibly tender and moist, making it an ideal base for the rich, creamy layers of gluten-free kaya spread and softened butter. With no oven required, this recipe is simple to prepare and offers a unique cooking technique that ensures perfect results every time. Serve warm for an unforgettable breakfast or snack that’s both comforting and deliciously indulgent!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 160 milliliters Unsweetened almond milk (warm, around 100°F/38°C)
- 1 large Egg
- 2 tablespoons Neutral-flavored oil (such as sunflower or canola)
- 100 grams Kaya spread (ensure gluten-free)
- 50 grams Butter (gluten-free, softened)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca starch, xanthan gum, instant yeast, granulated sugar, and salt. Mix well.
In a separate small bowl, whisk together warm almond milk, egg, and oil until combined.
Add the wet ingredients to the dry ingredients and mix with a spatula until a sticky dough forms. The dough should be cohesive but soft and slightly sticky.
Grease a heatproof or steam-friendly bread mold (about 8x4 inches) and transfer the dough into it, smoothing the top with a spatula or wet hands.
Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 45 minutes, or until it doubles in size.
Fill a large pot or steamer with water and bring it to a simmer over medium heat.
Place the mold with the risen dough into the steamer. Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the bread.
Steam the bread for 25 minutes, ensuring that the water remains at a simmer (not boiling too hard) throughout the cooking process.
Carefully remove the bread from the steamer and let it cool for 10-15 minutes before slicing.
Once cooled, slice the bread and generously spread kaya on one side of each slice. Add a thin slice of softened butter on top of the kaya layer.
Stack the bread slices with kaya and butter, and serve warm for the best texture and flavor.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 301.2 g | 110% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 67.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 398 mg | 31% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 315 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.
