Chinese Steamed Custard Buns
Chinese Sweet custard buns (naihuangbao) are a favourite Cantonese dim sum dessert served in a Yum Cha restaurant. They are soft and fluffy with sweet and creamy custard fillings.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- some gluten free flour ( for dusting work surface)
- 600 g gluten free self-raising flour
- 100 g corn starch
- 3 teaspoons gluten free baking powder
- 2½ tablespoons agave syrup
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 350 ml rice milk (plus 1 tablespoon if required)
- 1 teaspoon vanilla extract
- 165 g custard powder (gluten free and vegan)
- 100 g corn starch
- 375 ml water
- 400 ml coconut milk
- 2 tablespoons vegan butter
- 2½ tablespoons agave syrup
- 2 tablespoons maple syrup
- ¼ teaspoon salt
Instructions
- 1
In a large mixing bowl, combine and whisk together all the dry ingredients except agave sugar. Make a well in the middle of the flour mixture.
- 2
Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the rice bran oil or extra virgin olive oil and agave sugar and mix well until all the agave sugar has dissolved.
- 3
Pour the warm rice milk mixture in step 2 into the well in the large mixing bowl, add the vanilla extract, stir and combine well with the flour.
- 4
Then use your hands to knead the dough until you have a smooth dough. Add 1 tablespoon rice milk if required.
- 5
Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for 1 hour.
- 6
Mix the corn starch with all the water.
- 7
Combine and mix well all the ingredients for the custard filling including the corn starch mixture in step 6 into a non-stick frying pan. Stir and mix on medium to low heat for 5 mins or until the custard mixture is smooth and has thickened.
- 8
Remove the frying pan from heat and let the custard filling cool for around 2 minutes.
- 9
Roll the custard filling into 16 balls about 54g (1.9oz) each. Set aside to cool to room temperature.
- 10
Dust the work surface and rolling pin with some gluten free flour.
- 11
Remove 1 bag of dough from the ziplock bag at a time, divide the dough equally into 16 large balls around 72g (2.5oz) each. Repeat until all the dough are finished.
- 12
Flatten each ball into a disc or patty. Roll out each dough, turning it as you roll, to form a 4 inch round dough around 0.7cm (0.3 inch) in thickness.
- 13
Place a cooled custard ball into the centre of the dough.
- 14
Wrap and pinch the dough together. Making sure that the thickness are even throughout the ball. Seal the edges and shape into a smooth ball.
- 15
Arrange each dough onto a piece of baking/parchment paper.
- 16
Heat up a wok with a steaming rack with some water and place the bamboo steamer on top of the steaming rack. Steam the buns for 20 minutes on high heat in batches. Ensure that there is sufficient water in the wok for the whole steaming process. Repeat until all the buns are cooked. You can use any type of steamer.
- 17
Remove and place the cooked buns on a cooling rack. Best serve warm.
- 18
You can also store the buns in an airtight container in the refrigerator and reheat by steaming on high heat for 3 minutes or in microwave for 1½ minutes or until buns are soft.