Directions

For the Filling

1. Heat about 5cm deep of water in a pot which is large enough to accommodate the mixing bowl. When the water boils, turn the heat to down to a simmer.
2. In a large heatproof mixing bowl, crack the eggs in and add icing sugar. Beat for a minute on low using an electric mixer. Add in milk and thickened cream, beat to combine well for a few seconds. Then sift in the all-purpose flour, starch, and powdered milk. Mix everything in until the mixture is smooth without any lumps. Then add in the melted butter. Stir to combine.
3. Place the mixing bowl into the heated pot of water carefully, stir the egg mixture quickly and continuously until it solidifies into a thick custard. Remove bowl of custard from the heat. Set aside and leave it to cool entirely. Cover the custard to prevent it from drying out.

For the Dough

1. Dissolve the yeast in ¼ cup of warm water in a large mixing bowl. Let it sit for about 10 minutes until you see yeast bubbles floating on the surface of the water.
2. Now add in the all-purpose flour, icing sugar, salt, and coconut milk. Using the electric mixture with the dough hook attachment, set it to low. Then slowly add in the fresh milk, one tablespoon at a time until a dough is formed. A perfect dough should be smooth and will not stick to your hands or to the bowl. Cover the dough with a dry kitchen towel, set aside and let it proof for at least 1 hour in a warm setting.

For the Custard Bun

1. Set up a large wok or steamer on high heat.
2. Cut out twelve 10cm x 10cm pieces of baking paper. Set aside.
3. Divide the prepared egg custard filling equally into 12 pieces, then roll them to form small round balls using your palm. Keep the custard balls covered to prevent them from drying out.
4. The proofed dough should now have doubled its original size. Using your hands, knead and press the dough until there are no more air bubbles and surface becomes very smooth. Place the dough on a clean and lightly floured surface, divide the dough equally into 12 pieces. Cover the dough with a dry kitchen towel while the buns are assembled.
5. Take a dough ball, using a rolling pin, roll dough ball out into a round shape with 10cm in diameter, edges thinner than the centre. Place a portion of the ball of custard filling in the centre of the dough and seal the top of the bun. Place each custard bun on a piece of pre-cut 10cmx10cm baking paper and place on steaming rack. Repeat the process until all buns are completed.
6. Turn wok or steamer’s heat down to medium. Put the buns in the steamer, lid on. Steam for about 10 minutes. After 10 minutes, turn heat off and let sit in the steamer for a further 5 minutes without uncovering the lid, this is to allow the bun to cool and set.