Traditional Kaya Recipe:
Ingredients:
Eggs 4, Palm sugar 170gm, Coconut milk 200ml, Pandan leaves 2-3 pieces, Water 50ml
Method:
1. Place all ingredients (eggs, palm sugar, coconut milk, pandan leaves, and water) into the Itazzo smart health machine.
2. Set the machine to speed 8 and blend while heating for 20 minutes until the kaya becomes smooth and thick.
3. Let the kaya cool slightly, then transfer it to a jar for storage, or use it as a spread or filling for buns.
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Pumpkin Kaya Buns Recipe:
Ingredients:
Pumpkin 180gm (cut into pieces), Bun flour 280gm (sifted), Baking powder 1 tsp, Yeast 1 tsp, Sugar 40gm, Cooking oil 1 tsp, Water 45-50ml (add gradually as needed), Kaya as desired
Instructions:
1. *Prepare pumpkin puree:* Peel and cut the pumpkin into pieces, then steam until soft.
2. *Make pumpkin puree:*
Place the steamed pumpkin and sugar into the i-Processor (dry mill) and blend using the Auto setting until smooth.
3. *Mix dough ingredients:*
In a large bowl, combine the sifted Pao flour, baking powder, yeast, pumpkin puree, and water. Mix by hand until a dough forms. Add 1 tsp of oil and knead until slightly soft. Let it rise for 20 minutes (cover with a lid).
4. *Knead the dough:*
Sprinkle a little flour on a board, take out the dough, and knead until smooth, elastic, and non-sticky (about 10-15 minutes).
5. *Shape the dough:*
After the dough has risen, punch out the air, then divide it into small portions (about 40g each). Shape into small balls.
6. *Fill the buns:*
Flatten each dough ball, add 1 tablespoon of kaya, and seal the edges. Place the filled buns in a steamer.
7. *Second rise:*
Let the buns rest in the steamer for a second fermentation for 20-30 minutes until they double in size.
8. *Steam the buns:*
Add water to a pot, place the steamer with the buns inside, and steam over high heat for 15 minutes.
9. *Cool slightly:*
After steaming, turn off the heat and leave the lid slightly open to cool.
10. Enjoy!
Tips:
– You can adjust the amount of kaya filling according to your preference. If you like more filling, feel free to add extra!
古早味咖椰做法:
材料：
雞蛋 4粒、椰糖 170gm、椰奶 200ml、班蘭葉 適量（2-3片）、水 50ml
做法：
1. 將雞蛋、椰糖、椰奶、班蘭葉和水全部放入Itazzo智能養生機。
2. 設定程序設定智能養生機到速8號，攪拌並加熱20分鐘，直至咖椰醬變得順滑濃稠。
3. 咖椰醬稍微放涼後，即可裝入瓶中保存。或抹麵包/做包點的餡料。
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金瓜咖椰包做法:
材料：
金瓜 180gm（切塊）、包粉 280gm（過篩）、泡打粉 1茶匙、酵母 1茶匙、砂糖 40gm、食油 1茶匙、水 45-50ml（慢慢加，適量）、咖椰醬 適量
做法：
1. 準備金瓜泥將金瓜去皮切塊，蒸至軟熟。
2. 製作金瓜泥將蒸熟的金瓜和砂糖一起放入i-Processor智能養生機（幹磨盃），按 Auto攪拌，直到金瓜變成細滑的泥狀。
3. 混合麵團材料在一個大碗中，加入過篩後的包粉、泡打粉、酵母、金瓜泥和水，用手攪拌均勻。待材料成團後，加入1茶匙食油，揉成稍微溼軟的麵團，發酵20分鐘（蓋上蓋子）
4. 棧闆上撒少許幹粉，取出麵團，揉至麵團光滑有彈性且不黏手（約10-15分鐘）。
5. 發酵後將麵團取出，排出空氣，將麵團分成均勻的小份，每份約40克。揉成小球，備用
6. 將鬆弛好的麵團按扁，包入1大匙咖椰醬，捏緊收口。包好的麵團放入蒸籠
7. 在蒸籠中靜置二次發酵20-30分鐘，直到麵團體積變大。
8. 鍋中加水，放入包子，冷水下鍋，開大火蒸15分鐘。
9. 蒸熟後關火，稍微開小縫稍微放涼
10. 即可享用
小貼士：
* 咖椰醬可以根據個人口味調整使用量，喜歡餡多的可以多加一些。