To Make Kaya Filling
- In a large mixing bowl mix eggs and sugar, stir with a balloon whisk till well combined.
- Place mixing bowl on a pot filled with boiling water for double boiling. Continue to whisk.
- Toss in pandan leaf tied into a bundle into egg mixture, stir under medium heat till sugar dissolved.
- Add in coconut cream and keep stirring to avoid over cooking on the sides of bowl.
- When mixture starting to curdle, add in corn flour solution and mix well.
- In another sauce pan, heat up sugar till it caramelise.
- Pour in caramelised sugar into mixture and mix till all well combined.
- When mixture turned a thick paste, switch off fire and set aside to cool. Discard pandan leaf.
To Make Pandan Juice
- Cut pandan leaf into small sections.
- Blend leaf with enough water and filter using a fine sieve. Squeeze as much of the juice out.
To make Pandan Steamed Soft Bao
- Add all ingredients except salt into bread machine bowl.
- Set bread machine to dough mode.
- Once dough is formed, add in salt and let it continue to work in the bread machine.
- 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.
- Roll dough into balls and over with a damp towel as you work.
- 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.
- 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.
- Place completed bao onto cut out baking paper.
- Divide the 30g of dough into 30 portions to roll out into strips for crosses.
- Arrange completed bao into bamboo steamer with adequate space around.
- Steam bao on medium heat for 15 mins.