Low Sodium Steamed Kaya Butter Bread
Delight in the pillowy softness of *Low Sodium Steamed Kaya Butter Bread*, a healthier twist on a beloved classic that’s as comforting as it is indulgent. These handmade steamed buns are crafted from a simple yet wholesome dough enriched with unsweetened coconut milk and free from added sodium, making them a perfect option for those watching their salt intake. Each bun is filled with a luscious layer of low-sodium kaya—a creamy coconut jam—and a touch of unsalted butter, striking the perfect balance between sweetness and richness. The steaming process not only ensures an irresistibly fluffy texture but also eliminates the need for baking, making this recipe uniquely approachable. Ideal as a light breakfast or afternoon snack, these low-sodium treats are best served warm and fresh for the ultimate melt-in-your-mouth experience.
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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)
Directions
Step 1
In a large bowl, combine the plain flour, instant yeast, and granulated sugar. Mix well until evenly distributed.
Step 2
Warm the unsweetened coconut milk slightly (to around body temperature) and pour it into the flour mixture along with the warm water.
Step 3
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.
Step 4
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.
Step 5
Once the dough has risen, punch it down gently to release air and divide it into 8 equal portions.
Step 6
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.
Step 7
Let the buns proof again for another 20 minutes while preparing the steamer.
Step 8
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).
Step 9
Once steamed, carefully remove the buns from the steamer and let them cool slightly.
Step 10
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.
Step 11
Serve warm or at room temperature. Enjoy the indulgent texture and flavor of these low-sodium steamed kaya butter breads!
Nutrition Facts
| Serving size | (569.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1397.1 |
| Total Fat 35.6g | 0% |
| Saturated Fat 22.0g | 0% |
| Cholesterol 92mg | 0% |
| Sodium 67.4mg | 0% |
| Total Carbohydrate 236.4g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 41.3g | |
| Protein 30.4g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 349.6mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 339.1mg | 0% |
Source of Calories