Soy-Free Kaya Puff
Indulge in the flaky, golden layers of this Soy-Free Kaya Puff, a delightful twist on the traditional Southeast Asian treat. Crafted with a buttery homemade pastry and filled with a rich, creamy coconut milk-based kaya custard enhanced by the aromatic essence of pandan leaves, this recipe offers the perfect balance of sweetness and texture. Turmeric adds a natural golden hue to the luscious filling, while the absence of soy makes it an inclusive option for those with dietary restrictions. Perfectly portable and irresistibly flavorful, these kaya puffs are ideal for tea time, festive gatherings, or a unique dessert offering. Ready in just over an hour, each batch yields 12 delicious pastries that are sure to impress. Keywords: Soy-Free Kaya Puff recipe, homemade kaya, pandan custard, Southeast Asian dessert, soy-free pastry.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter
- 70 ml Iced water
- 0.5 teaspoons Salt
- 200 ml Coconut milk
- 150 grams Granulated sugar
- 2 Eggs
- 3 Pandan leaves
- 0.5 teaspoons Ground turmeric
- 1 Egg yolk
- 1 tablespoon Milk
Instructions
To prepare the puff pastry, combine the all-purpose flour and salt in a large mixing bowl.
Cut 100 grams of cold unsalted butter into small cubes. Add the butter cubes slowly to the flour mixture, cutting it into the flour with a pastry cutter or two forks, until the mixture resembles coarse crumbs.
Gradually add iced water to the flour mixture and stir until the dough comes together. Knead briefly on a lightly floured surface to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the soy-free kaya filling. In a medium saucepan, whisk together coconut milk, granulated sugar, and eggs until well mixed.
Add the pandan leaves to the mixture and place the saucepan over low heat. Cook and stir continuously to prevent the eggs from curdling. Continue cooking until the mixture thickens into a custard-like consistency, about 10 to 15 minutes.
Once thickened, remove the pandan leaves and stir in the remaining 50 grams of unsalted butter and the ground turmeric. Allow the kaya to cool completely.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Use a round cookie cutter, approximately 8-10 cm in diameter, to cut out circles.
Place a tablespoon of the cooled kaya filling in the center of each dough circle.
Fold the dough over the filling to form a semicircle and crimp the edges with a fork to seal.
Transfer the kaya puffs to the prepared baking sheet.
In a small bowl, mix the egg yolk and milk to create an egg wash. Brush each kaya puff with the egg wash to give it a golden shine.
Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and flaky.
Allow the kaya puffs to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 361.4 g | 131% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 166.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 177 mg | 14% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 689 mg | 15% | |
*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.
