Fluffy, sweet and moreish, steamed custard buns are a popular dim sum dish that are easy to make at home. 


*Watch the Steamed Custard Buns Recipe Video*

Serves: Approximately 15 buns
Preparation time: 30 minutes
Cooking time: 10-15 minutes

Dough ingredients
225g plain flour
60g sugar
8g yeast
1 egg white
22g lard
1/2 tsp white vinegar
100ml warm water

Filling ingredients
75ml condensed milk
60g cornflour
40g custard powder
20g plain flour
2 eggs
50g butter
150g sugar
1/2tsp vanilla essence
300ml water

Method
1. Make the dough by stirring the yeast into the warm water. Set aside.

2. Combine the plain flour, sugar, egg white, lard, white vinegar and yeast and water mixture. Stir together until it forms a rough dough, then transfer to a well floured surface and knead for a good 10-15 minutes until it becomes smooth. Place in a clean bowl, cover with cling film and leave to rise for 1.5 - 2 hours.

3. To make the filling combine the plain flour, cornflour, custard powder and sugar and mix together. Then add the eggs, vanilla essence, condensed milk and water and stir. Bring water to a soft boil in a saucepan then reduce the heat and place the bowl of custard filling on top and add the butter. Stir until the butter has melted and the mixture is smooth and silky.

4. To cook the filling you can continue to heat over water, but this may take a long time. A simpler option is to pour the filling into a deep plate and steam for 10-15 minutes. It's important when steaming this way that you have it on a medium heat, as it is easy to overcook the filling, and it will become hard and difficult to work with. (See the video for a clearer explanation).

5. Once the filling is fluffy and moist, remove from the steamer and allow to cool. When it is still warm and malleable, break it up and shape into small balls either by hand or by spoons (which I prefer as it's quite oily).

6. Once the dough has doubled in size, knead it gently into a cylinder and cut into small pieces and shape these into balls. Cover with damp kitchen towels and leave to rise for 15 minutes.

7. Roll the balls into flat circles and place a custard ball in the centre and pinch the edge together to seal the bun.

8. Leave in a warm (not hot) steamer for 10 minutes, then turn on the heat and steam for 10-15 minutes on high.

9.  If you don't want to eat the buns right away, after cooking you can freeze them and reheat them again, and they should be just as good.