Chinese Steamed Kaya Bun, Kaya 包 | 咖椰包简单做法

Steam Bun is a popular chinese steam bun in Malaysia. Kaya is a sweet jam made with coconut and duck or chicken eggs. In Malaysia we have kaya with toast bread and coffee or tea for breakfast. Naturally kaya is also used as a sweet filling in steam buns.

Traditionally kaya is cooked on a double boil pot on very low heat. The mixed coconut and eggs will be frequently stirred for a very long time, almost 2-3 hours. However, in this recipe, I will share with you an easy and faster method to make kaya. The ingredients and method is quite similar to my Chinese Steam Custard Bun recipe (see link:    • Chinese Steam Custard Buns Soft and Fluffy...  ) but for Kaya we use coconut milk instead or cows milk.

The steam buns for this chinese steam kaya bun is pillowy cotton soft. Its not the chewy soft type. The texture is very similar to buns you have at the dim sum restaurant.

Important notice:
I use salted butter. Apologies not stated clearly in the video

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👩‍🍳👨‍🍳 If you have tried my recipe, do leave a comment below! Would definitely love to hear from you! 大家好，在下面的评论给我分享您对这个食谱的想法！

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Steam basket size: 30 cm diameter

Ingredients:
Kaya Filling:
3 eggs, room temperature 鸡蛋 3粒 室温度
80 grams brown sugar 红糖 80克
200 ml santan, coconut milk ( I used UHT coconut milk) 椰奶 200毫升
10 grams tapioca starch 木薯淀粉10克
20 grams butter (salted), melted 黄油 20克 （熔化）

Dough:
205 grams Hong Kong flour 香港水仙面粉 205克
35 grams wheat starch 澄粉 35克
45 grams icing sugar 糖粉 45克
1/4 teaspoon baking powder 泡打粉 1/4茶匙
3/4 teaspoon instant yeast 速溶酵母 3/4茶匙
120 ml water 水 120毫升
20 ml vegetable oil 菜油 20毫升

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