Kaya Swiss Rolls
February 28, 2017
Kaya Puffs
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Kaya Bao

Kaya Bao


500g low protein flour or Bao flour
9g Instant yeast
2tsp double action baking powder
100g fine sugar
230 ml water / Pandan juice (Blend 6 pandan leaves with water) plus 1 tsp vinegar
50g shortening

To make dough:

Mix all ingredients together and knead until it is smooth and elastic. Cover with a damp cloth and leave dough aside to rest for 15-20 minutes.

To wrap Bao:

  1. Scoop Kaya filling with a small ice cream scoop or 1/2 Tbsp to make balls.
  2. Divide dough into 50g each.
  3. Flatten dough and wrap the filling.
  4. Let it rest for 40 minutes or till Bao is double in size.
  5. Steam Bao for 15 minutes.

[As seen in nyonyafood.rasamalaysia.com]