Kaya Puff Pastry (Kaya Kok)

Kaya Kok is a very popular puff pastry in Southeast Asia, particularly in Singapore and Malaysia. It is flaky and it is filled with rich and creamy jam, baked to perfection. So if you are looking for something good to make for breakfast, snack, or dessert, and you are interested in Asian cuisine, you have come to the right place. This recipe will give you exactly what you are looking for.

Looking at the picture, you might get intimidated, especially if you are planning on making your own puff pastry. But mind you, it is not that hard to make Kaya Kok.

Sure, you can always get some from the bakery shops, especially if you live in the Southeast Asian region, but there is nothing better than homemade Kaya Puff Pastry filled with rich and creamy kaya jam.

Everything about this treat is just so adorable! And unlike other dishes, you don’t have to stand by the stove stirring for hours.

Let’s make it from scratch!

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Kaya Puff Pastry (Kaya Kok)

  • Author: Myles
  • Total Time: 1 hour 45 minutes
  • Yield: 15 pieces 1x


Homemade kaya puff pastry – Oh, so good! More so if you use homemade kaya jam as well. The flaky puff pastry is buttery, and it gets even better filled with a rich and creamy filling. You can fill it up with authentic easy-to-make kaya jam or a vegan kaya jam. It’s the best way to have a taste of Southeast Asian cuisine.



Water dough:

1 1/2 cups all-purpose flour

2 1/2 tablespoons butter (softened)

1 tablespoon cooking oil

1/4 teaspoon maltose

2 tablespoons sugar

1/2 cup water

Oil dough:

1 cup all-purpose flour

1/2 cup shortening

Egg wash:

1 large egg

1 teaspoon water


white sesame seeds


  1. Combine all ingredients for water dough and knead into a smooth dough. Cover and let it rest while you prepare the oil dough.
  2. Combine all ingredients for oil dough and knead into a smooth dough. Cover and let it rest for about 20 minutes.
  3. Divide the water dough into 15 pieces.
  4. Divide the oil dough into 15 pieces.
  5. Wrap the oil dough inside the water dough.
  6. Just like when making a Swiss roll, roll the dough out into an oval and roll it up. Turn it 90 degrees and repeat the same step. Do the same thing with the rest of the dough. Keep them covered and let them rest for about 15 minutes.
  7. Preheat oven to 350 degrees Fahrenheit. Get one dough, bring both ends together, and flatten into an oval (about 6 inches in length and 4 inches in width). Work with one dough at a time.
  8. Put about 2 tablespoons of the kaya filling on the bottom half of the dough and then fold it over and pinch to seal the edge.
  9. Arrange the puff pastry on a baking sheet lined with parchment paper, about 1 inch apart.
  10. To prepare the egg wash, mix the egg with the water.
  11. Bake the puff pastry in the oven for about 10 minutes and then brush with some egg wash.
  12. Sprinkle some sesame seeds on top and bake for another 20 minutes.
  13. Turn the broiler (top heat) on low and let them broil until they are golden brown. This step will only take about a minute. Do not walk away or you will burn the puff pastry.
  14. Let the puff cool on a wire rack.


  • You can substitute the butter with coconut oil.
  • Instead of maltose, you can use honey.
  • Be sure to keep the dough covered while working on the other dough.
  • For the filling, you may opt for authentic kaya jam or vegan kaya jam, homemade or store-bought.
  • You can pleat the pattern on the edge of the dough if you wish to.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes

Kaya Kok can be kept at room temperature for about 3 days. Or, if you plan on storing them, put them in an airtight container.

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