Stuffed Chinese Doughnut with Pandan Kaya (เปาทอดไส้สังขยาใบเตย)

1.Add water into a mixing bowl. Add ammonium bicarbonate and whisk to combine. Add active dry yeast and whisk. Add instant Chinese doughnut mix and use rubber spatula to fold until no visible dry lumps. Cover with cling wrap and proof for six hours.

2.Remove dough on to a working surface. Dust with flour and cut into desired size. Roll in balls and press into disc. Fry dough in oil over medium heat until cooked through and golden, flip halfway through.

3.For Kaya: Heat coconut milk in a saucepan until hot, but not boiling. Add into a mixing bowl with instant kaya mix. Stir until combined. Place mixing bowl over water bath and stir until thickened. Leave kaya to cool slightly and stuff into Chinese doughnut.