Kaya Buns

So here's what's been baked in the oven some weeks back - Kaya Buns (the mini version).

It's rather simple, just follow the bun recipe exactly to the tee, and you get a really soft and delicious bun dough.  For the bun dough recipe, please click here. (Did I not mention that All Recipes has always been my favorite?)

As for the filling, you can use anything and everything (that's edible) actually.  This round, I am using what we called Kaya.  Kaya (or Srikaya) is a coconut egg jam that is like a spread. It's a really popular bread spread here in Malaysia, and if you're not from around this part of the globe, try your local Chinese grocers. They will usually have it. 

So I used one can (approximate 430 ml, can't remember the exact content) of Kaya to fill up these buns.  For easier handling, pipe the spread into the bun dough, and then seal the buns.  I put them in little cupcake wrappers so it looks slightly more presentable. 

And I have to say, they do look (and taste) gorgeous :) 

Kaya Buns