Vegan Kaya Puff
Indulge in the delightful layers of flaky, golden perfection with this Vegan Kaya Puff recipe, a plant-based twist on the beloved Southeast Asian treat. Featuring a luscious homemade kaya filling made from creamy coconut milk, fragrant pandan extract, and caramel-like brown sugar, nestled in buttery vegan puff pastry, these puffs are a true crowd-pleaser. The velvety kaya is thickened with a simple cornstarch slurry, delivering a jam-like texture that’s irresistibly smooth. Perfect for breakfast, dessert, or a mid-day snack, these Vegan Kaya Puffs are easy to bake and come together in just one hour. With a glossy plant-based milk glaze and a hint of powdered sugar, each bite offers a symphony of tropical flavors and melt-in-your-mouth textures. Serve warm or at room temperature for a vegan-friendly treat that’s sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 ml Canned Coconut Milk
- 150 g Brown Sugar
- 1 teaspoon Pandanu Extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold Water
- 2 sheets Vegan Puff Pastry Sheets
- 1 tablespoon All-Purpose Flour
- 2 tablespoons Plant-Based Milk
- 1 tablespoon Powdered Sugar
Directions
Step 1
In a medium saucepan, combine the coconut milk, brown sugar, and pandan extract. Cook over medium heat until the sugar dissolves completely, stirring occasionally.
Step 2
In a small bowl, mix the cornstarch with the cold water to form a smooth slurry.
Step 3
Once the sugar in the coconut milk mixture has dissolved, lower the heat and gradually whisk in the cornstarch slurry. Continue to stir until the mixture thickens and coats the back of a spoon, forming a smooth kaya (coconut jam).
Step 4
Remove the kaya from heat and allow it to cool completely. Transfer it to a bowl, and refrigerate for at least 1 hour to set.
Step 5
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 6
On a lightly floured surface, roll out the vegan puff pastry sheets a little to even out the thickness. Cut each sheet into 9 squares (approximately 8x8 cm each).
Step 7
Place about one tablespoon of the chilled kaya in the center of each pastry square.
Step 8
Brush the edges of the pastry squares with a little water, then fold over to create a triangle, pressing the edges together to seal. You can use a fork to crimp the edges for a decorative look.
Step 9
Transfer the kaya puffs to the prepared baking sheet.
Step 10
In a small bowl, mix the plant-based milk with powdered sugar, then brush this mixture over the top of each puff for a glossy finish.
Step 11
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and flaky.
Step 12
Remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
| Serving size | (752.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2025.9 |
| Total Fat 127.9g | 0% |
| Saturated Fat 100.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 424.5mg | 0% |
| Total Carbohydrate 239.3g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 166.0g | |
| Protein 14.1g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 258.4mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 1331.4mg | 0% |
Source of Calories