Thai Coconut Custard Buns

Ingredients

• For the dough: For the dough:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 2 1/2 tsp instant yeast 2 1/2 tsp instant yeast
• 2 tbsp sugar 2 tbsp sugar
• 1/4 tsp salt 1/4 tsp salt
• 180ml (3/4 cup) warm water 180ml (3/4 cup) warm water
• For the custard filling: For the custard filling:
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 4 eggs 4 eggs
• 150g (3/4 cup) sugar 150g (3/4 cup) sugar
• 1/4 tsp pandan extract 1/4 tsp pandan extract
• For greasing: For greasing:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 47g, 20g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt for the dough. Gradually add warm water and knead until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rise for 1 hour or until doubled in size.
2. 2.
   In the meantime, prepare the custard filling. In a saucepan, heat the coconut milk over medium heat until it starts to simmer. In a separate bowl, whisk together the eggs, sugar, and pandan extract. Slowly pour the hot coconut milk into the egg mixture while continuously whisking.
3. 3.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and let it cool.
4. 4.
   Once the dough has risen, punch it down and divide it into small portions. Roll each portion into a ball and flatten it with your palm. Place a spoonful of the cooled custard filling in the center of each dough circle. Gather the edges of the dough and pinch them together to seal the filling.
5. 5.
   Grease individual cups or ramekins with vegetable oil and place the filled dough balls inside. Cover with a damp cloth and let them rise for another 30 minutes.
6. 6.
   Prepare a steamer by filling a pot with water and bringing it to a boil. Place the cups or ramekins in the steamer, making sure they are not touching the water. Steam the buns for 15-20 minutes or until they are cooked through and the dough is springy to the touch.
7. 7.
   Remove the buns from the steamer and let them cool slightly before serving. Enjoy these Thai Coconut Custard Buns warm or at room temperature.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy custard filling.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.
• All-purpose flour — If you prefer a lighter texture, you can use cake flour instead of all-purpose flour.

Tips & Tricks

• To prevent the dough from sticking, lightly oil your hands when shaping the buns.
• Make sure the custard filling is completely cooled before filling the dough to avoid a soggy texture.
• For a more pronounced coconut flavor, you can add a small amount of desiccated coconut to the custard filling.
• Serve the buns warm for the best taste and texture.
• These buns are best consumed on the day they are made, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve Thai Coconut Custard Buns as a delightful dessert or snack. They are perfect for afternoon tea or as a sweet treat after a Thai-inspired meal. Pair them with a cup of hot tea or coffee to complement the flavors.

Presentation advice

Arrange the Thai Coconut Custard Buns on a serving platter, allowing their golden color and creamy filling to shine. Dust them with a sprinkle of powdered sugar for an elegant touch. You can also garnish with a small piece of pandan leaf for a pop of green color.