Mochi Kaya Puff aka Kaya Kok 麻薯咖椰角

Feeling so nostalgic when making these old-school Kaya Puff aka Kaya Kok, it's one of my favourite afternoon snacks when I was a child. Kaya puffs are flaky pastries filled with Kaya, this recipe that I'm sharing here is a twist from the traditional Kaya puffs, instead of just Kaya, I added some mochi in it and this gives the puffs a double texture filling, tastes so good! 

Ingredients:

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Mochi:

25g Glutinous Rice Flour 

15g Rice Flour

10g Corn Flour

10g Coconut Oil/ Cooking Oil

90g Milk

15g Icing Sugar

Water Dough:

160g Plain Flour

55g Salted Butter

70g Water

1 tsp Icing Sugar

Oil Dough:

100g Plain Flour

60-65g Shortening/ Lard/ Butter

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Kaya

Egg Wash

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Method:

1. Mix all mochi ingredients in a bowl, pour through a sieve. Cover with aluminium foil, steam for 20 minutes, stir with a pair of wooden chopsticks until smooth, set aside.

2. Mix all water dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into smaller portions. Mix all oil dough ingredients, cover with cling wrap, let it rest for 30 minutes. Divide dough into smaller portions.

3. Roll out the water dough (flat and round). Place oil dough in the middle, wrap up and seal. Roll it out long and flat, roll up. Rotate the dough 90', roll out again (long and flat), then roll-up. Hold up 2 sides and seal, let it rest for 15 minutes. Repeat for the rest. Roll the dough round and flat, wrap in kaya and mochi filling as shown in the picture above. 

4. Egg wash and bake 170'C for 20 minutes or until golden. Baked using Ninja Indoor Grill, it can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

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