Gluten-Free Kaya Puff

Delight in the irresistible flakiness of these *Gluten-Free Kaya Puffs*, a modern twist on a classic Southeast Asian treat. Perfect for those with dietary restrictions, this recipe uses a blend of glutinous rice flour, almond flour, and tapioca starch to create a tender, buttery pastry that encases a rich, velvety kaya (coconut jam) filling. With just 30 minutes of prep time and a few simple techniques—like chilling the dough for easier handling and brushing with an egg wash for that golden finish—you'll have a bakery-worthy masterpiece in no time. These puffs are ideal for teatime, dessert, or as a gluten-free snack to impress your guests. Serve them warm or at room temperature for a bite of tropical-inspired bliss!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 150 grams Glutinous rice flour
• 50 grams Almond flour
• 50 grams Tapioca starch
• 100 grams Butter, chilled and cubed
• 50 grams Granulated sugar
• 0.5 teaspoons Salt
• 1 large Egg yolk
• 3 tablespoons Cold water
• 200 grams Kaya (coconut jam)
• 1 large Egg wash (egg beaten with water)

Directions

Step 1

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the glutinous rice flour, almond flour, tapioca starch, sugar, and salt.

Step 3

Add the chilled and cubed butter to the flour mixture. Using a pastry cutter or your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

Add the egg yolk and cold water into the flour mixture. Mix until a dough forms. If necessary, add an additional tablespoon of cold water to make the dough come together, but be careful not to make it too wet.

Step 5

Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to make it easier to handle.

Step 6

Once chilled, roll out the dough on a lightly floured surface to about a 1/4-inch thickness. Cut out circles using a cookie cutter or a glass with a diameter of about 3 inches.

Step 7

Place about a tablespoon of kaya in the center of each dough circle.

Step 8

Fold the dough over the filling to create a half-moon shape. Seal the edges by pinching them tightly or pressing with the tines of a fork.

Step 9

Transfer the kaya puffs to the prepared baking sheet. Brush the tops with egg wash to give them a golden color once baked.

Step 10

Bake in the preheated oven for 18-20 minutes, or until the puffs are golden brown and cooked through.

Step 11

Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 12

Serve the gluten-free kaya puffs warm or at room temperature.

Nutrition Facts

Serving size	714.4 grams (714.4g)

Amount per serving	% Daily Value*
Calories	2617

Total Fat 134.00g	172%
Saturated Fat 70.70g	354%
Polyunsaturated Fat NaNg
Cholesterol 490mg	163%
Sodium 1281mg	56%
Total Carbohydrate 327.40g	119%
Dietary Fiber 9.30g	33%
Total Sugars 134.30g
Protein 37.10g	74%

Vitamin D 98IU	491%
Calcium 240mg	18%
Iron 5mg	28%
Potassium 331mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 5.6%

Carbs: 49.2%