Directions

To Make Kaya Filling

1. In a large mixing bowl mix eggs and sugar, stir with a balloon whisk till well combined.
2. Place mixing bowl on a pot filled with boiling water for double boiling. Continue to whisk.
3. Toss in pandan leaf tied into a bundle into egg mixture, stir under medium heat till sugar dissolved.
4. Add in coconut cream and keep stirring to avoid over cooking on the sides of bowl.
5. When mixture starting to curdle, add in corn flour solution and mix well.
6. In another sauce pan, heat up sugar till it caramelise.
7. Pour in caramelised sugar into mixture and mix till all well combined.
8. When mixture turned a thick paste, switch off fire and set aside to cool. Discard pandan leaf.

To Make Pandan Juice

1. Cut pandan leaf into small sections.
2. Blend leaf with enough water and filter using a fine sieve. Squeeze as much of the juice out.

To make Pandan Steamed Soft Bao

1. Add all ingredients except salt into bread machine bowl.
2. Set bread machine to dough mode.
3. Once dough is formed, add in salt and let it continue to work in the bread machine.
4. Once dough is ready, remove from bread bowl and pinch 30 gm of dough for the crosses and divide the balanced dough into 15 equal portions.
5. Roll dough into balls and over with a damp towel as you work.
6. With a rolling pin, roll each dough ball into 1cm thick but thinner on the edge before filling with a big tablespoon of kaya paste.
7. Holding the flatten dough on your palm with kaya in the centre of the flatten dough, start to pleat the edges of the dough together to seal.
8. Place completed bao onto cut out baking paper.
9. Divide the 30g of dough into 30 portions to roll out into strips for crosses.
10. Arrange completed bao into bamboo steamer with adequate space around.
11. Steam bao on medium heat for 15 mins.