Pandan Kaya Buns: Malaysian Custard-Stuffed Steamed Buns

Kaya is sweet and has a curd-like rich creamy texture just like custard and it means "rich" in Malay language. So needless to say these buns are decadent. The creamy coconut kaya wrapped in a soft, tasty bun makes for the perfect sweet treat.

PANDAN KAYA BUNS: MALAYSIAN CUSTARD-STUFFED STEAMED BUNS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE DRY INGREDIENTS:

• 10.6 ounces gluten-free white bread flour
• 17.6 ounces gluten-free meal and grain bread mix
• 2 teaspoon dry active yeast
• 1/2 teaspoon salt

FOR THE WET INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons agave syrup
• 1 teaspoon vanilla extract
• 19.6 ounces rice milk

FOR THE FILLING:

• 3 ounces gluten-free and vegan custard powder
• 1.8 ounces corn starch
• 9.1 ounces coconut milk
• 6.7 ounces rice milk
• 1/2 cup water
• 6 fresh or frozen pandan leaves, washed and tie into knots (see notes)
• 1 tablespoons extra virgin olive oil
• 1 1/2 tablespoons agave syrup
• 1/4 teaspoon salt

PREPARATION

TO MAKE THE DOUGH:

1. Warm the rice milk in a small pot for around 2 minutes, then turn off the heat.
2. Add in the extra virgin olive oil and agave syrup and mix well.
3. In a large mixing bowl, add in all the ingredients including the yeast.
4. Attach the mixing bowl to an electric mixer and then attach the dough hook. Using a low speed, mix the dough for about 30 seconds or until the ingredients are well combined.
5. Continue on a low speed while gradually pouring in the warm rice milk mixture from step 1. This should take about 2 minutes.
6. Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
7. Mix on a low setting for another 5 minutes or until dough is well combined.

TO MAKE THE PANDAN KAYA FILLING:

1. Mix the corn starch with all the water.
2. Heat up a frying pan, add and combine all the ingredients, including the corn starch mixture in step 7. Stir and mix the ingredients on low heat until mixture is smooth and has thickened.
3. Remove the frying pan from the heat and let the custard filling cool for around 2 minutes.
4. Discard all the pandan leaves.
5. Roll the custard filling into 24 1-inch balls and set them aside to cool to room temperature.
6. Serve the remaining pandan kaya jam with the buns or reserve it as a jam spread.

TO STUFF THE DOUGH:

1. Lightly grease all the muffin cups with some extra virgin olive oil.
2. Scoop and place a small amount of wet dough into the bottom of each cup of the muffin pan.
3. Then place a pandan kaya jam ball into the center of each muffin cup and gently flatten the jam ball.
4. Fill each muffin cup with the rest of wet dough until the cup is full.
5. Let the dough rise for about 20 minutes.

TO COOK THE BUNS:

1. Pre-heat the oven to 375°F.
2. Bake the buns for 15 minutes or until golden brown.
3. Remove them and place the cooked buns on a cooling rack.
4. Reheat them by covering the buns with aluminum paper and baking them in the oven for 5 minutes or in microwave them for 40 seconds or until buns are soft.

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