Monday, July 19, 2010

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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43 comments:

Joy said...

That looks great. I would never think of putting one dough into another. I would have love to take classes at the MIB. I have always been interested in malaysian baking.

mysimplefood said...

hi Joy! It is nice to do a baking course cos you really get to learn some important techniques that may not be as apparent when just reading about it on recipe books.

Pacheco Patty said...

What an interestingly delicious looking puff, your photos and instructions are wonderful!

marla {family fresh cooking} said...

Thanks for stopping by my blog :) Your Kaya Puffs look amazing! I have never had kaya but I am sure I would love it because I enjoy coconut everything!!

mysimplefood said...

Pacheco Patty - Thanks for dropping by and your lovely comments.

Marla - Hi!! Coconut infused with eggs and sugar is really delicious. Do try it out.

Little Inbox said...

So, you able to put up bigger photos, right? :)

Chow and Chatter said...

looks fab and great idea to do 1/2 white and 1/2 brown rice

The Mom Chef said...

That is absolutely beautiful. It looks like a sea shell. Thank you for sharing this with us.

Anncoo said...

Looks good! Never thought of adding kaya into a puff.

Big Boys Oven said...

wow this puff is amazing, it does bring back some chilhood memories, my mum does similar pastry puff but with curry chicken n potatoes fillings! oh this is so pleasant to see! lovely.

mysimplefood said...

Little Inbox - Thanks so much for the tip. Really appreciate it. however, when I checked I was already on the largest size. Then my Hubby-D figured it out for me...that I can change the pixel size of the photo in html codes. Anyway, yr tip was the trigger for me to fix my problem :)

Chow & Chatter - Hi! Thanks. Yeah... I always do 1/2 and 1/2 for white and brown rice. Hope it works for you.


Mom Chef - You are right. I never saw it that way. It does look like sea shells :)

AnnCoo - Do try it and let me know what u think :)

Big Boys Oven - Thanks! Thanks! Yeah can substitute with other fillings eg to mak sardine puff, tuna puff etc.

penny aka jeroxie said...

Love the photos and the method of using 2 doughs.

Angie's Recipes said...

Love curry puffs...haven't had them for a while...they are great to go with some afternoon tea, ain't they!?

tigerfish said...

So ingenious of you to make kaya puff! And the name Kaya Kok is so cute.

Anh said...

Not a big fan of kaya by itself, but in pastry like this, I love!

mysimplefood said...

Penny - Hi!! This is a simplied version of making pastry puff :)

Hi Angie - Totally agree that curry puffs are a great afternoon snack though we can have it in the morning, or anytime of the day too :)

tigerfish - kok is a chinese word. Hmm I am embarrased to say I don't quite know the exact meaning. I am Chinese but never had Chinese education as I went to English medium school. I just know we call it Kaya kok :) Someone out there may be able to help.....

mysimplefood said...

hi Anh - Thanks for stopping by. Agree..kaya by itself is a bit too sweet. On bread and pastry, it yummy :)

Monet said...

Thank you for stopping by my blog...I"m glad that it led me here because this pastry looks beyond addicting. I could probably eat an entire tray!

Shirley said...

Your kaya kok looks yummilicious Ivy! :D

Miss Lucky Piggy said...

yummyyyy.... :D

Sonia (Nasi Lemak Lover) said...

lovely kaya kok, I must try this one day!

mysimplefood said...

Thanks Monet for stopping by my blog. Glad you liked it.

Shirley - Thanks dear. It taste pretty yummylicious too.

Miss Lucky Piggy - Thanks dear.

Sonia - do try it and let me know how it turns out.

BB_hwiyee said...

a very good talent in cooking^^

Food For Tots said...

It's great to attend a baking course. I hope I can do that one day. Your kaya puff is so nice! Reminds me of the famous kaya puff from Ipoh. 2 thumbs-up! ;)

mysimplefood said...

BB_Hwiyee - Thanks for your compliments and thanks for visiting my blog.

Food 4 Tots - Yes, although it is just a beginners course but I really enjoyed it. I learned a lot from there.

Lawyer Loves Lunch said...

What perfect puffs! I love the crimping. I have a feeling mine would turn out lopsided and wonky but yours look lovely :)

babe_kl said...

very diligent, its just too much work for me hehe. kok in Cantonese is horn. i supposed the shape looked like 2 horns dats why Chinese call puffs like curry kok, peanut kok, kaya kok etc

mysimplefood said...

Lawyers love lunch - Haha it takes some practice and even for me, it does not always turn out :)

Babe_kl - Yes!! Kok = horns haha, I have been trying to figure that out!

MaryMoh said...

Must be ages since I last ate these. They look perfect to me. I would love lots of kaya inside there :P

maameemoomoo said...

Kaya Kok!

I absolutely adore this.. i grew up eating it, y'know...

Love your step by step picture :D

Fresh Local and Best said...

These pastries look terrific. I like the shiny buttery glaze of them.

Kathy Diaz (found baking) said...

Thanks for visiting my blog Ivy. This looks yummy. It reminds me of this pastry called Hopia which I've been meaning to make for the longest time. The filling is mouth-watering too!

noobcook said...

your puffs look rally good with the glazed finishing :)

mysimplefood said...

Mary - I think so far only available in Malaysia & Singapore. Yes lovely with lots of kaya inside.

Maameemoomoo - Thanks. I try to take as much step by step as possible but sometimes it is not as easy :).

Fresh Local & Best - I just glaze it with egg. Surprisingly it turned out pretty nice.

Kathy - I just checked out what Hopia is. I think it is a Filipino pastry with beans. The pastry texture should be slightly different.

Noobcook - I glazed it twice, first before it goes into oven and then again halfway thru baking.

dave said...

I love these puffs, from the coconut paste to a curry mix to roast pork...so tasty!!

Shirley @ Kokken69 said...

Hello, thank you for dropping by my blog. I see you are in the Kaya zone now. I have never made Kaya and I bet the Kaya Kok must taste good. By the way Taba Ng Talangka is actually Crab Paste/fat/roe - different people call it differently. It is actually very popular in the Philippinnes. :)

Mochachocolata Rita said...

oh yummm but i wont be able to pull it off..hehehe T_T

mysimplefood said...

Dave - Thanks for your compliments!

Shirley - Thanks for dropping by too. Now I know a new word..Taba Ng Talangka = Crab paste. Your dish looks fantastic.

Rita - It's not that difficult. You will get the hang of it.

Jen said...

I really like kaya kok!! but have yet to try making some hehe...yours look so delicious!

mysimplefood said...

Jen - Thanks for stopping by. It is worth making it especially if you cant find it here in USA.

mycookinghut said...

I definitely think you have good skills in making this! I need to try out one day!

mysimplefood said...

mycookinghut - I am still new to baking and I have my series of failures especially when it comes to baking bread. Hope you will try this soon.

Smiley Baker said...

Stumble upon your blog. Great recipes. I am so going to try these. I love kaya kok but commercially sold ones are not as good now. Thanks for sharing!

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