Vegan Pandan Kaya Buns (Coconut Jam Buns)
Popular buns filled with kaya spread or coconut jam spread that is sweet and has a curd like rich creamy texture just like custard.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
- 300 g gluten free white bread flour
- 500 g gluten free meal and grain bread mix
- 2 tsp dry active yeast
- 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 tbsp agave syrup
- 1 tsp vanilla extract
- 580 ml rice milk
- 85 g gluten free and vegan custard powder
- 50 g corn starch
- 270 ml coconut milk
- 200 ml rice milk
- 1/2 cup water
- 6 fresh or frozen pandan (screwpine leaves, washed and tie into knots)
- 1 tbsp extra virgin olive oil
- 11/2 tbsp agave syrup
- 1/4 tsp salt
Instructions
- 1
Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil and agave syrup and mix well.
- 2
Add in all the dry ingredients including the yeast into an electric stand mixing bowl.
- 3
Attach the mixing bowl to the electric stand mixer and then attach the dough hook. Using low speed, mix for about 30 seconds or until ingredients are well combined. Make a well in the middle of the mixing bowl.
- 4
Continue on low speed, gradually pour the warm rice milk mixture in step 1 into the well in the large bowl and mix for about 2 minute.
- 5
Stop mixing and then use a rubber spatula to scrape the sides and bottom of the mixing bowl.
- 6
Mix on low setting for another 5 minutes or until dough is well combined.
- 7
Mix the corn starch with all the water.
- 8
Heat up a frying pan, add and combine all the ingredients including the corn starch mixture in step 7. Stir and mix the ingredients on low heat until mixture is smooth and has thickened.
- 9
Remove the frying pan from heat and let the custard filling cool for around 2 minutes.
- 10
Discard all the pandan (screwpine) leaves.
- 11
Roll the custard filling into 24 balls about 1 inch each. Set aside to cool to room temperature.
- 12
Serve the remaining pandan kaya jam with the buns or reserve as a jam spread.
- 13
Lightly grease all the muffin cups with some extra virgin olive oil.
- 14
Scoop and place small amount of wet dough into the bottom ⅓ of each cup of the muffin pan.
- 15
Then place a pandan kaya jam ball into the centre of each muffin cup, gently flatten the jam ball slightly.
- 16
Fill each muffin cup with the rest of wet dough until nearly the edge.
- 17
Let the dough rest for about 20 minutes.
- 18
Pre-heat fan-forced oven to 190C or 375F. Bake the buns for 15 minutes or until golden brown.
- 19
Remove and place the cooked buns on a cooling rack.
- 20
Reheat by covering the buns with aluminium paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until buns are soft.