Chinese Steamed Kaya Bun, Kaya 包 | 咖椰包简单做法
Тәжірибелік нұсқаулар және стиль
Steam Bun is a popular chinese steam bun in Malaysia. Kaya is a sweet jam made with coconut and duck or chicken eggs. In Malaysia we have kaya with toast bread and coffee or tea for breakfast. Naturally kaya is also used as a sweet filling in steam buns.
Traditionally kaya is cooked on a double boil pot on very low heat. The mixed coconut and eggs will be frequently stirred for a very long time, almost 2-3 hours. However, in this recipe, I will share with you an easy and faster method to make kaya. The ingredients and method is quite similar to my Chinese Steam Custard Bun recipe (see link: • Chinese Steam Custard ... ) but for Kaya we use coconut milk instead or cows milk.
The steam buns for this chinese steam kaya bun is pillowy cotton soft. Its not the chewy soft type. The texture is very similar to buns you have at the dim sum restaurant.
Important notice:
I use salted butter. Apologies not stated clearly in the video
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🔔 If you like my video, please give my video a thumbs up 👍 , share my video or subscribe to my channel. Any support is much appreciated! 如果喜欢我的视频， 请记得点赞并订阅我的频道哦！
/ @ruyiasianrecipes
👩🍳👨🍳 If you have tried my recipe, do leave a comment below! Would definitely love to hear from you! 大家好，在下面的评论给我分享您对这个食谱的想法！
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Steam basket size: 30 cm diameter
Ingredients:
Kaya Filling:
3 eggs, room temperature 鸡蛋 3粒 室温度
80 grams brown sugar 红糖 80克
200 ml santan, coconut milk ( I used UHT coconut milk) 椰奶 200毫升
10 grams tapioca starch 木薯淀粉10克
20 grams butter (salted), melted 黄油 20克 （熔化）
Dough:
205 grams Hong Kong flour 香港水仙面粉 205克
35 grams wheat starch 澄粉 35克
45 grams icing sugar 糖粉 45克
1/4 teaspoon baking powder 泡打粉 1/4茶匙
3/4 teaspoon instant yeast 速溶酵母 3/4茶匙
120 ml water 水 120毫升
20 ml vegetable oil 菜油 20毫升
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KitchenAid Artisan 4.8L Tilt-Head Stand Mixer:
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Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. The products in the links serve as a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support.
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Music:
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Пікірлер: 92
I love it, love it! Thank you so much! 👍💕
@ruyiasianrecipes
2 жыл бұрын
Hello 👋 thanks again ☺️
Great bao video, informative as always! Keep up the great work 😃 definitely want to try this recipe
@Phoenix-iu8gk
3 жыл бұрын
Do you use salted or unsalted butter?
@ruyiasianrecipes
3 жыл бұрын
Hi hi thank you very much for your support ☺️ . I used salted butter. Forgot to write . Thanks for asking 😊
感恩 Ruyi 🙏❤️👍
@ruyiasianrecipes
2 жыл бұрын
谢谢☺️
I love all your videos esp chinese steamed buns! thanks for sharing the kaya filling, i made few times but the texture is quite watery and impossible to wrap inside. I am going to try your recipe, look super good! keep up the good work
@ruyiasianrecipes
3 жыл бұрын
Thank you very much yah 😁 yes Kaya usually not easy to wrap. Do try my recipe. It’s easy to wrap but make sure you cook the Kaya until you get the thick gooey consistency. Thank for your support
@MissYinKS
3 жыл бұрын
@@ruyiasianrecipes yep sure, i will definitely try it out and let you know how it goes!! thank you... enjoy all your videos!
@ruyiasianrecipes
3 жыл бұрын
Okies 👌 again thanks for your support much appreciated
@ruyiasianrecipes
3 жыл бұрын
Oh I use salted butter wasn’t clear in the video
So nicely made...so talented
@ruyiasianrecipes
Жыл бұрын
Hello thank you so much for your compliments! ❤❤❤
❤
@ruyiasianrecipes
19 күн бұрын
☺️
Wanted to make custard bun but my family vote for kaya bun instead,it turn out so 👍 My family like the bun to be abit chewy and soft so I added some plain flour,it turn out super nice❤️ This recipe is definitely a keeper🙋
@ruyiasianrecipes
2 жыл бұрын
Hello 👋 thanks so much really happy your family likes it very much .
👍👍👍
@ruyiasianrecipes
3 жыл бұрын
Thank you very much ☺️
Wow...👍😋 Nice wooden bowl that you had....
@ruyiasianrecipes
3 жыл бұрын
Hi there ! Yeah I like this bowl. Took me awhile to buy it 😅
@arnicelye6531
3 жыл бұрын
@@ruyiasianrecipes I also like this kind of material utensil... But very expensive..... For you is ok....because you used it often. Worth the money...👍🤗
@ruyiasianrecipes
3 жыл бұрын
Ya expensive that’s why was thinking for quite some time before getting it 😁
@arnicelye6531
3 жыл бұрын
@@ruyiasianrecipes 🤭😜👍
@ruyiasianrecipes
3 жыл бұрын
@@arnicelye6531 🥰
Lovely smooth buns! Btw, what’s the diameter of your bamboo steamer?
@ruyiasianrecipes
3 жыл бұрын
Thank you very much ☺️ oh 30 cm diameter
Hello thanks for sharing. I was wondering if there are any other substitutes for the wheat starch other than the corn starch? Thanks
@ruyiasianrecipes
2 жыл бұрын
Oh can try tapioca starch. I didn’t try with this recipe but can try ☺️
Please make a video for peanut steam bun, tq
@ruyiasianrecipes
Жыл бұрын
Ok will try my best
Hi. Thank you for sharing. Most the bao recipes used wheat starch. Wondering whether I could replace the wheat starch with corn starch?
@ruyiasianrecipes
2 жыл бұрын
yup sure 😊
@Spootchi
2 жыл бұрын
@@ruyiasianrecipes thanks so much :) helps a lot
@ruyiasianrecipes
2 жыл бұрын
No problem hope it goes well ☺️
I have duck eggs ( laying season yeah!) si I am planning to make these along with the custard buns. However I am wondering if you have any Idea on how to use/recycle the ducki egg whites? I hate throwing food away ☹️
@ruyiasianrecipes
3 жыл бұрын
Yay 😁! Sounds great. I’ve not tried with duck eggs. Hopefully it turns out great too. I’m not sure what to do with the egg whites though 😅
老师，非常感谢您的视频。请问老师，如果500g的包粉要放多少g的澄粉。
@ruyiasianrecipes
10 ай бұрын
你好， 香港水仙面粉500克， 澄粉 85克 糖粉 110克 泡打粉3/4茶匙 速溶酵母 1+3/4茶匙 水 295毫升 菜油 50毫升
Can replace 35gm wheat starch to Hong Kong pau flour.
@ruyiasianrecipes
2 жыл бұрын
Hi can replace with corn starch
👍👍👍👍👊
@ruyiasianrecipes
3 жыл бұрын
Thank you dear 😘
Hi there, May I check with you, I noticed yr custard bun recipe, the wheat starch u used 60g , for this recipe it’s only half the amt , May I check which recipe do you personally prefer? And by adding more wheat starch, what’s the difference it will yield ? Thank you in advance
@ruyiasianrecipes
3 жыл бұрын
Hi there yes good observation. The wheat starch makes it more fine texture but when the bun is left at room temperature, the bun will be left soft compared with the bun with less wheat starch. Also for the custard bun recipe I used I “unbleached” Hong Kong flour. So I added more wheat starch to make the texture more fine. If you use the “bleached” flour like Prima “Fairy” Hong Kong flour then you only need 35 grams wheat starch. Hope this helps. If you need to clarify anything else let me know ☺️
@charlenek3839
3 жыл бұрын
@@ruyiasianrecipes Thk u so much for taking time to reply ,I will try it later using the lesser wheat starch ❤️
@ruyiasianrecipes
3 жыл бұрын
Happy to help ☺️ hope it goes well
Is it possible to use stand mixer instead..?
@ruyiasianrecipes
2 жыл бұрын
I tried with stand mixer but the buns not that soft. Maybe my stand mixer not good. Definitely can try.
Hai me again 😂 for the dough can i use castor sugar instead of icing sugar? If can, same amount as icing sugar or lesser ?
@ruyiasianrecipes
3 жыл бұрын
Oh hi 👋 yes you can but icing sugar makes it softer cos it has some cornstarch in it. If you use castor sugar, can use same amount or less.
@jocelynlim3364
3 жыл бұрын
@@ruyiasianrecipes i see.. alright thanks for the info 👍
Hi there. If I don’t have Hong Kong flour, can I use All-Purpose Flour (APF)? If yes, how much APF and how much wheat starch?
@ruyiasianrecipes
9 ай бұрын
Hi if you use all purpose flour, please follow the dough recipe here in the link kzread.info/dash/bejne/nJajxNVqlNqZmZs.html
Hi Ruyi Can you tell me what's the diameter of your wooden bowl and depth? Thanks
@ruyiasianrecipes
2 жыл бұрын
Hi there it’s 30 cm diameter and depth 10 cam
@Wingburner
2 жыл бұрын
@@ruyiasianrecipes .... ..thanks.
Hi, thanks so much for sharing the recipe. Quick question: why do we have to separate the coconut milk cooking step? I wonder if we can mix coconut milk directly into the eggs and then cook them at once to avoid possible errors in cooking the yolks. Many thanks in advance!
@ruyiasianrecipes
2 жыл бұрын
Hello 👋 happy you like it ☺️ if add the eggs straight into the coconut milk and cook together have to use very low heat or double boil to avoid the eggs from cooking and become not smooth. If you pour the semi hot coconut milk into the eggs it’s like tempering effect when you pour back into the pot the eggs won’t clump up and the kaya will be smooth hope this helps explain ☺️
Hi, as I have kaya paste on hand, what should I do to make it suitable for this bun filling? Thank you.
@ruyiasianrecipes
Жыл бұрын
Sorry for the late response. I’ve not tried with existing kaya paste, usually it’s more runny. If the consistency is thick you can follow the method. If is is quite runny, you can thicken it by adding cornstarch or tapioca starch . Dilute the cornstarch in some water then add to the kaya paste. Cook on the stove until the paste thickens.
@francesrao2720
Жыл бұрын
@@ruyiasianrecipes Thank you, I use it directly and it's quite good!
@ruyiasianrecipes
Жыл бұрын
That’s great! So glad it went well thanks for trying
Hi What is the purpose of the wheat starch? Thanks.
@ruyiasianrecipes
2 жыл бұрын
Hi it’s helps make the bun have more fine texture
@Wingburner
2 жыл бұрын
@@ruyiasianrecipes Thanks
@ruyiasianrecipes
2 жыл бұрын
@@Wingburner happy to help ☺️
你好 你做的包好吸引，可惜在運作做包過程，睇唔清楚 中文字體，希望將文字改寫清楚一點好嗎？謝謝你🙏🏼
hi, can i use all purpose flour ?
@ruyiasianrecipes
2 жыл бұрын
Hi there, if you want to use all purpose flour, can use this dough recipe kzread.info/dash/bejne/nJajxNVqlNqZmZs.html
@dewinjoman7826
2 жыл бұрын
@@ruyiasianrecipes ok tq
@ruyiasianrecipes
2 жыл бұрын
☺️
Clips of the ingredients just disappears too fast!!!!
@ruyiasianrecipes
2 жыл бұрын
Oh apologies will take note next time. I listed the ingredients in the description
hi, what is the purpose of the baking powder? can i skip it ?
@ruyiasianrecipes
11 ай бұрын
Hi it will make it fluffy, without baking powder it will be more dense
@afg-uo9xw
11 ай бұрын
@@ruyiasianrecipes thank you for answering, btw really enjoy your video ^^
@ruyiasianrecipes
11 ай бұрын
No problem happy you like my video
Is it using large eggs ?
@ruyiasianrecipes
3 жыл бұрын
Hi large egg is fine ☺️
@jocelynlim3364
3 жыл бұрын
@@ruyiasianrecipes ohh okayy.. can i use bao flour instead of hong kong flour ? 😅
@ruyiasianrecipes
3 жыл бұрын
Yup sure ☺️
@jocelynlim3364
3 жыл бұрын
@@ruyiasianrecipes great ! Will try this soon 😍 i've tried your mantou recipe that day it turn out really good 😍 thank you for sharing the recipe and very detailed tutorials 🤩
@ruyiasianrecipes
3 жыл бұрын
Oh really thanks for trying !!! Yes do try this I like it too ☺️ . Hope it turns out well too
What is Hong Kong flour?
@ruyiasianrecipes
3 жыл бұрын
Hi Hong Kong flour is a special flour to make Chinese steam buns. If you can’t find it, can substitute with pao/baozi flour or sometimes the packaging will state flour to make steam buns ☺️
請多享受陽光，多吃純素，無動物蛋、動物奶、動物奶酪起司、昆蟲蜂蜜。Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s butter, and insect’s honey🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖