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Steamed Kaya Buns (Kaya Bao) Recipe

Baos a staple in many Asian households, but more importantly, they make for an amazing comfort food that can be eaten for breakfast, lunch or even dinner.

Source: The Dumpling School

Traditionally, these steamed buns have a savoury filling such as braised duck, marinated pork or chicken. But there's also other ways to enjoy this delicious and simple snack.

Our take on steamed buns includes using Fong Yit's XO Kaya — an indulgent spread made from pandan leaves, coconut and eggs that has less sugar yet packed with the traditional taste of a regular Kaya jam.

In this recipe, we'll show you a simple way to make traditional steamed buns with an indulgent kaya filling.

For this recipe, you will need:

500g low protein flour or Bao flour

9g Instant yeast

2tsp double action baking powder

100g fine sugar

230 ml water and Pandan juice mixture (Blend 6 pandan leaves with water and1 tsp vinegar)

50g shortening

Fong Yit XO Kaya spread


  1. Combine all the ingredients except the kaya spread. Knead well until it is smooth and cover with a damp cloth to let it rest for 15-20 minutes.

  2. Divide the dough into smaller batches that weigh 50g each

  3. Flatten the dough with a rolling pin and scoop 1/2 a teaspoon of Fong Yit XO Kaya onto the middle of the dough.

  4. Wrap the dough until there are no gaps and set aside for 40 minutes or until the baos are double in size.

  5. Steam bao for 15 minutes and enjoy with a cup of coffee or tea!

It's that simple! You've got yourself a juicy Kaya Bao in just five steps.

The tedious part about this recipe would probably have to be the wrapping of the baos, which gets better with practice. So there's no need to beat yourself up over making it look perfect! As long as it's sealed shut to prevent any filling from leaking, feel free to get creative with folding the baos in any way.

Liked this recipe? Tag us in your food pics or let us know what new recipes we should be making by commenting below!

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