Steamed Bread with Kaya Jam
I created this bread to use up leftover kaya jam. In order to retain the fragrance of the coconut milk, I didn't use milk, eggs, or oil, and they turned out to be delicious.
Just mix all the ingredients. Kaya jam easily blends into the batter, so you won't have any lumps. Adjust the steaming time according to your steamer. Since the sweetness of the kaya jam varies depending on the type, when you get to Step 3, taste, and adjust the sweetness. Recipe by Mitsuko nesan
Steamed Bread with Kaya Jam
I created this bread to use up leftover kaya jam. In order to retain the fragrance of the coconut milk, I didn't use milk, eggs, or oil, and they turned out to be delicious.
Just mix all the ingredients. Kaya jam easily blends into the batter, so you won't have any lumps. Adjust the steaming time according to your steamer. Since the sweetness of the kaya jam varies depending on the type, when you get to Step 3, taste, and adjust the sweetness. Recipe by Mitsuko nesan
Cooking Instructions
- 1
This is the kaya jam I used this time. I received it as a gift from Singapore.
- 2
Sift the cake flour and baking powder together.
- 3
Pour the water into the sifted dry ingredients, mix, then add the kaya jam, and combine thoroughly.
- 4
Fill each cup with the batter (until 70-80% full) and steam in a preheated steamer for about 15 minutes.
- 5
Poke a bamboo skewer in and if it comes out clean, they're done.
- 6
The steamed buns are filled with the aroma of the coconut milk if you eat them as-is. They're also delicious served with jam or butter.
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