Low Sodium Kaya Puff
Delight in the tropical flavors of a *Low Sodium Kaya Puff*, a healthier twist on the classic Southeast Asian pastry. This recipe combines a buttery, flaky crust made with unsalted butter and a hint of apple cider vinegar for tender perfection, encasing a creamy pandan coconut filling. The kaya custard, thickened with rice flour and lightly sweetened with brown sugar, offers an aromatic blend of fragrant pandan leaves and velvety coconut milk. Brushed with a turmeric-infused egg wash for a golden finish, these kaya puffs are as stunning as they are satisfying. Ideal for those seeking a lower sodium option, this baked treat is perfect for tea time, as a dessert, or an indulgent snack. Crafted to serve 10, these kaya puffs are a must-try for anyone who loves the vibrant and authentic flavors of Southeast Asia.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 100 ml Water
- 1 teaspoon Apple cider vinegar
- 200 ml Coconut milk
- 3 leaves Pandan leaves
- 2 pieces Egg
- 50 grams Brown sugar
- 2 tablespoons Rice flour
- 0.5 teaspoon Turmeric powder
Instructions
In a large bowl, sift the all-purpose flour and cut in the unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
In a small bowl, mix water and apple cider vinegar. Gradually add this to the flour mixture, combining with a fork until the dough holds together. Do not overmix.
Knead the dough lightly and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
To make the kaya filling, blend the pandan leaves with a little coconut milk to form a vibrant green mixture.
Strain the pandan juice mixture into a saucepan, discarding the fiber remnants.
In the saucepan, combine the strained pandan juice, remaining coconut milk, beaten eggs, brown sugar, and rice flour. Mix until smooth.
Cook over low heat, constantly stirring until the mixture thickens into a custard-like consistency. Remove from heat and let it cool completely.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out onto a floured surface to about 3mm thickness.
Cut the dough into circles using a cutter or rim of a glass, about 8cm in diameter.
Place a spoonful of the cooled kaya filling onto the center of each dough circle.
Fold the dough over the filling to create a semi-circle. Press the edges together and crimp with a fork to seal.
Brush the puffs with a mixture of egg and a pinch of turmeric for color.
Place the puffs on the prepared baking sheet and bake for 20–25 minutes or until golden brown.
Remove from the oven and allow the kaya puffs to cool slightly before serving.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 63.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 159 mg | 12% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 662 mg | 14% | |
*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.
