Kaya Kok (Kaya Puff)

I was itching to bake something. I was out of yeast so I can't bake bread. I did not have cake flour to make cakes. I only had a pack of all purpose flour and I was cracking my head on what I could bake.

I went through the recipes I learned during my 2 month MIB baking course and sure enough I found the perfect recipe. Kaya Kok (Kaya Puff). Perfect! I made Kaya which is coconut jam and if you read my previous post (click HERE), I was not exactly thrilled with the colour and texture of how it turned out. It taste great but just wished I could get the rich dark brown colour the way my Aunt Judy makes it. Anyway, making kaya kok was simply perfect timing. I had all the ingredients required and yes I could cure my itch to bake.

What is Kaya Kok? It is simply a puff with coconut jam filling.



Simple ingredients :
1. Kaya - For the recipe please click HERE.

Dough ingredients A - Outer Dough
1. 150gm All Purpose Flour
2. 60gm margarine / butter
3. 30gm sugar
4. 55gm water

Dough ingredients B - Flaky Dough
1. 90gm All Purpose Flour
2. 50gm Shortening

Simple steps :
1. Dough. I am making flaky kaya Kok so this requires 2 doughs the outer and flaky dough. For each dough, mix the ingredients and knead them gradually till it forms a dough. Since this is a small portion, best to just use your hands. Let the 2 doughs sit for 5 - 10 mins.

Flatten the outer dough slighty (with the middle being thicker). Wrap the flaky dough into the outer dough. Make sure the dough close properly into a ball like shape and roll it around to form a smooth ball.



2. Roll the dough out into Vertical rectangular. Fold to 3 like picuture below. Let it rest for 10 minutes.



3. Turn 90an with a roller, roll out vertically into a thin sheet rectangular shape. From the top, fold downward like a Swiss roll shape.



4. With a knife, divide the dough into 10pcs (abt 2 cm width). Then witha roller, roll it out to a longish circular shape. You will see the beautiful swirls patterns on the dough. This will look beautiful when baked.



5. Fill kaya fillings in the centre of the rolled out dough. Seal together. Pleat the dough by pressing the edge with the thumb and first finger (similar to curry puff pleating).



6. Egg wash before transfer to oven. Bake at 350 for 30 mins. Remove from oven to egg wash again after 15 mins. Put back into oven for another 15 mins.



Hmmm... I am really happy with how the kaya kok turned out. The pastry smells really good as I used butter vs margarine and combined with the sweetness of kaya...this is a yummylicious snack for breakfast, tea-time or even supper. :)

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