KAYA ROLL

I'm craving for kaya roll now. Kaya is a rich custard made of coconut milk, sugar and egg. It is very popular here and usually served in those coffee shops on top of white bread, or as a filling for bun or bao and also for topping of pulut serikaya, Malysian/Singapore dessert with glutinous rice.

What I have used here is the ready made kaya but you could also make your own. As requested by my son have also used red bean paste for few of the dough since that is his favorite filling.


KAYA ROLL

300g all purpose flour
2 T sugar
1 tsp salt
2 1/2 T dry milk
1 1/2 tsp dry yeast
3 T softened butter
150 ml warm water
Kaya for the filling
Extra butter for glaze

METHOD

* Place 1/4 cup water, 1 tablespoon sugar and yeast in a small bowl. Leave for 10 minutes until frothy.

* In a mixing bowl, place 1/2 of flour, remaining sugar, salt dry milk, butter, water and yeast mixture and beat to combine, gradually add the rest of the flour, forms into soft dough.

* Take out dough from the bowl, knead for 10 minutes by hand or your stand mixer.

* Leave to rise in covered and oiled bowl for 1 1/2-2 hours.

* Punch out air and divide into 12 balls. Flatten the dough and stuff with kaya. See the photo
below.


Photo by Resepi Diana

* Cover and let rise for 60 minutes, brush top with butter, towards the end of rising time, preheat oven @ 190 C.

* Bake for 15-20 minutes until golden brown. Apply butter on top again.Remove and cool on rack.

Linking to Yeastspotting 11-12-10