“Kaya”, a type of local jam made of coconut milk, eggs and pandan leaves which originate from the Hainanese community in Southeast Asia, and a favorite of all races in Malaysia and Singapore is also one of my favorite foods. Kaya is usually served together with a toast as well as being used to make buns, cakes and pastries. When served with toast or for kaya buns, I love the kaya to be spread as thick as possible while with cakes and pastries, I prefer the type that is not extremely sweet or it can made me feel bloated.
|Kaya puffs from Teng Wun Bakery And Confectionary.|
I have tried many kaya puffs, kaya buns and kaya cakes from different establishments all around but none can beat the delicious kaya puff from the humble Teng Wun Bakery and Confectionary in Kuala Kubu Bharu. This unassuming shop, located at no 15, Jalan Dato Muda Jaafar also sell sponge cakes, tarts and wedding biscuits but their specialty is the kaya puff. The puff is crispy and its kaya is rich but not too sweet with a wonderful aroma. It melts in the mouth!
There are usually a huge order and queue for the kaya puffs, especially on weekends and public holidays, so it is advisable that you call to make a booking if you are in Kuala Kubu Bahru or pass by on the way to Fraser Hill and intends to try out this delicious puff. Teng Wun Bakery and Confectionary is contactable at 03 6064 1536 and they are open daily from 9am to 6pm.