Mad About Kaya

Head pas­try chef of Two Bak­ers Erica Yap gives new life to tra­di­tional kaya


Kaya Choux Puffs

Serves 4 EASY

A clas­sic with a light creamy kaya twist, this makes for a lovely tea-time treat.

80ml full cream milk

80ml water

80g un­salted but­ter

2g salt

3g caster sugar

1g vanilla bean paste

80g all-pur­pose flour

120g eggs (about 2 to 3 eggs, mea­sured

af­ter crack­ing the shells)

Des­ic­cated co­conut, as needed

For the kaya cream

5g corn flour

2.5g sugar

45ml milk

50g whip­ping cream 50g Fong Yit kaya

1. Pre­heat oven to 180ºC.

2. Com­bine milk, water, but­ter, salt, caster sugar and vanilla bean paste in a saucepan and bring to the boil. Add the flour and stir vig­or­ously with a spat­ula un­til the bat­ter pulls away from the sides.

3. In an elec­tric mixer with a pad­dle at­tach­ment, mix dough for about 2 mins un­til it cools to luke­warm. Add eggs into the mixer, a lit­tle at a time, mix­ing well each time. Each time you add the eggs, check to see if the bat­ter is smooth—scoop up some bat­ter to see if it drips in a tri­an­gu­lar shape. If it does, you do not need to use up all the eggs; if not, add the rest in.

4. Trans­fer the bat­ter into a pip­ing bag. Us­ing a star-shaped tip, pipe the bat­ter to about 5-cm (di­am­e­ter) on a bak­ing tray. Sprin­kle some des­ic­cated co­conut on the choux. Bake for 10 mins, then re­duce the tem­per­a­ture to 170ºC and bake for an­other 25 mins.

5. Pre­pare the kaya cream. Place corn flour, sugar and milk in a saucepan and cook over low heat un­til the mix­ture thick­ens. Al­low the mix­ture to cool be­fore fold­ing in the kaya.

6. In an­other bowl, whip the cream un­til soft peaks form. Fold the whipped cream grad­u­ally into the cooled mix­ture. Set aside and chill un­til ready to use.

7. To as­sem­ble, use a star tip noz­zle to make a hole at the bot­tom of each pas­try and pipe the kaya cream in with a pip­ing bag.

Kaya Choux Puffs

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