Low Sodium Steamed Kaya Butter Bread
Indulge in the soft, pillowy comfort of this Low Sodium Steamed Kaya Butter Bread, a healthier twist on a classic favorite. Made with unsweetened coconut milk and low sodium kaya, each bite boasts a delicate sweetness paired with the irresistible creaminess of butter. The buns are gently steamed to perfection, ensuring a delightfully fluffy texture that melts in your mouth. Ideal for breakfast, snack time, or an afternoon tea treat, this recipe caters to those seeking a low sodium alternative without sacrificing taste. Ready in just over 90 minutes, these homemade steamed buns are easy to make and filled with wholesome, satisfying flavor. Serve them warm or at room temperature, and savor the magic of a thoughtfully crafted baked delight.
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Recipe Information
Ingredients
- 250 grams Plain flour
- 1 teaspoon Instant yeast
- 2 tablespoons Granulated sugar
- 150 milliliters Unsweetened coconut milk
- 2 tablespoons Unsalted butter (softened)
- 4 tablespoons Kaya (low sodium, store-bought or homemade)
- 50 milliliters Water (warm)
Instructions
In a large bowl, combine the plain flour, instant yeast, and granulated sugar. Mix well until evenly distributed.
Warm the unsweetened coconut milk slightly (to around body temperature) and pour it into the flour mixture along with the warm water.
Knead the dough for 8-10 minutes until smooth and elastic. If it’s too sticky, sprinkle in a little more flour, a tablespoon at a time, but avoid making the dough too dry.
Cover the dough with a damp towel and leave it to proof in a warm, draft-free place for about an hour, or until it doubles in size.
Once the dough has risen, punch it down gently to release air and divide it into 8 equal portions.
Shape the portions into small round buns and place them in a steamer basket lined with parchment paper, ensuring there is space between each bun to expand.
Let the buns proof again for another 20 minutes while preparing the steamer.
Bring a pot of water to a boil under the steamer. Once the buns have completed their second rise, steam them over medium-high heat for 15-20 minutes, or until cooked through (they should feel firm yet springy).
Once steamed, carefully remove the buns from the steamer and let them cool slightly.
Slice each bun horizontally and spread a generous layer of kaya (about ½ tablespoon per bun) on the bottom half, followed by a thin slice or small dab of unsalted butter. Place the top half back on.
Serve warm or at room temperature. Enjoy the indulgent texture and flavor of these low-sodium steamed kaya butter breads!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 41.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 350 mg | 27% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 339 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.
