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.

Jasmine Custard Buns
Jasmine Custard Buns

Makes 12 buns

Hands-on Time 30 minutes

Proving Time +1 hour

Cooking Time 10 minutes

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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!

Related Recipes:

Char Siu Pork Belly

Bao buns

Pickled Chillied Carrot & Cucumber

Jasmine Custard Buns
Jasmine Custard Buns