Jasmine Custard Buns
If you’ve never had steamed buns, you’re missing out. They’re soft, pillowy, and come with both savoury and sweet fillings. Inspired by tiered afternoon tea cakes, I decided to pair jasmine with custard for a soothing, fragrant dessert. The jasmine mellows the custard’s sweetness, and a touch of food colouring gives it a golden hue (optional but visually satisfying). Plan a banquet with Char Siu Bao (BBQ Pork Buns) for the main course and Jasmine Custard Buns for dessert.
Makes 12 buns
Hands-on Time 30 minutes
Proving Time +1 hour
Cooking Time 10 minutes
Ingredients
380ml full-fat milk
1 sachet or 2½ tsp fast-action yeast
260g plain flour (plus extra for dusting)
50g rice flour
95g caster sugar
Couple of pinches of salt
1½ tsp baking powder
2 tbsp oil plus extra for greasing (flavourless, e.g., sunflower or vegetable)
½ tbsp loose leaf jasmine tea
2 medium eggs
10g cornflour
1/8 tsp yellow food colouring (optional, liquid gel recommended)
Equipment
Measuring jug
Fork
2 mixing bowls
Spatula
Clingfilm
Saucepan with lid
Small sieve
Whisk
Rolling pin
Baking parchment
Scissors
Steaming basket
Method
1. Make the dough
Warm 180ml milk slightly and mix in the yeast.
In a mixing bowl, combine 250g plain flour, rice flour, 50g sugar, a pinch of salt, and baking powder.
Add the yeast mixture and 2 tbsp oil. Mix with a spatula until a dough forms.
Knead on a clean surface for 10 minutes until smooth. Place in a lightly oiled bowl, cover with clingfilm, and let it prove for 1 hour or until doubled in size.
2. Make the custard filling
Heat 200ml milk with jasmine tea until boiling. Remove from heat, cover, and steep for 15 minutes. Strain to get 170ml jasmine milk.
Whisk eggs with 45g sugar until pale. Add 10g plain flour, cornflour, and a pinch of salt. Whisk until smooth.
Heat the jasmine milk until steaming. Gradually whisk into the egg mixture.
Return to the saucepan and cook over medium heat, stirring constantly, until thick. Optional: Sieve for a smoother custard or add food colouring for a vibrant yellow.
Cover with clingfilm (touching the surface) and let cool.
3. Shape the buns
Cut 12 squares of baking parchment (5cm x 5cm).
Divide the dough into 12 equal pieces (ping pong ball-sized). Roll each into a 12cm circle.
Place a teaspoon of custard in the centre of each circle. Fold the edges up to seal, pinching and twisting to ensure no leaks.
Place each bun on a parchment square and snip a cross into the top.
4. Steam the buns
Bring water to a boil in a saucepan, then reduce to a simmer.
Arrange buns in a steaming basket (3 per basket if using bamboo). Steam for 10 minutes with the lid on.
Transfer steamed buns to a serving plate and repeat with remaining buns.
Enjoy!
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