My adventures in East West fusion cooking…. the Kaya Brioche Bun

Kaya Pandan Buns

Kaya Pandan Brioche Buns

It had the makings of a pioneering culinary discovery, east meets west fusion cooking. Ladies and gentlemen I present the Kaya Pandan Brioche Bun. Could life get any sweeter? Middle son and me don’t think so.

Take one recipe for brioche, use the extracted pandan juice (see my pandan cake recipe to see how to extract the juice) from fresh pandan leaves to make the dough, and inject with Kaya jam ahead of cooking.

kaya brioche buns ready to bake

Ready to go in the oven

Kaya, and the Kaya bun are local Singaporean delights. Kaya is a jam made from egg yolks, coconut milk, and sugar and it looks a bit like lemon curd (for my UK readers).  We are big fans and have it spread on thick slices of white toast with plenty of butter. The perfect accompaniment to a morning cup of coffee.

Here’s what Wiki had to say…

Kaya, Serikaya or Srikaya (Malay: kaya; Indonesian: seri kaya; Tagalog: matamís sa báo, matamís na báo, or kalamay-hatì;Hokkien: 咖吔 ka-ia) is a food spread, a fruit curd made from a base of coconut milk, eggs and sugar. It is wildly popular in Southeast Asia, mainly in Malaysia and Singapore. The word kaya means rich in the Malay language and hence represents the texture of this popular food.
injecting kaya jam into brioche buns

Always one to have a go, me and two toddlers created the very first (as far as I know) Kaya Pandan Brioche Buns in our humble kitchen. It was fun, albeit messy.

The taste test…

To be honest, and I must be, they were a little dry. I did wonder where the jam had disapeared to in some of the buns, until my husband pointed out he had seen toddler#2 ‘express’ some of the buns straight to the cooking tray bypassing their jam injection.

Lesson learnt, more jam and in all the buns. I do also think I need a different dough mix, perhaps Brioche and Kaya are not destined for one another. But….

Kaya Donuts (Doughnuts for us Brits)…now your talking!!


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