Soy-Free Kaya Puff

Delight in the rich, buttery layers and fragrant sweetness of these homemade Soy-Free Kaya Puffs, a perfect rendition of the beloved Southeast Asian pastry. Featuring a flaky, golden pastry made from scratch and a luscious homemade kaya filling crafted with creamy coconut milk, aromatic pandan leaves, and a touch of turmeric for a natural golden hue, this recipe offers a soy-free twist on a classic treat. With just the right balance of sweetness and a vibrant tropical flavor, these puffs are baked to perfection for a crisp and flaky texture that melts in your mouth. Perfect as an indulgent snack or a crowd-pleasing dessert, these kaya puffs are sure to impress at any gathering while staying allergen-friendly and preservative-free.

Nutriscore Rating: 48/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 12

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

Directions

Step 1

To prepare the puff pastry, combine the all-purpose flour and salt in a large mixing bowl.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 8

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.

Step 9

Place a tablespoon of the cooled kaya filling in the center of each dough circle.

Step 10

Fold the dough over the filling to form a semicircle and crimp the edges with a fork to seal.

Step 11

Transfer the kaya puffs to the prepared baking sheet.

Step 12

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.

Step 13

Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and flaky.

Step 14

Allow the kaya puffs to cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(960.8g)

Amount per serving	% Daily Value*
Calories	2857.3

Total Fat 145.8g	0%
Saturated Fat 80.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 890.0mg	0%
Sodium 1393.6mg	0%
Total Carbohydrate 361.4g	0%
Dietary Fiber 7.1g	0%
Total Sugars 166.2g
Protein 42.8g	0%

Vitamin D 106.7IU	0%
Calcium 176.9mg	0%
Iron 14.6mg	0%
Potassium 688.8mg	0%

*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.

Source of Calories

Fat: 44.8%

Protein: 5.8%

Carbs: 49.4%