Custard Bun

While working on the char siu pao, we also came up with these custard buns inspired by the Canton-i version. Tasty enough but have to work on getting the consistency of the custard just right so that it melts when the bun is split open.

Char Siu Pao (BBQ Pork Buns)

The only char siu pao that I like are those that mum makes because they do not contain much lard yet are flavourful. After much procrastination, we finally got our act together to steam a delicious batch.

The night before, mum cooked the filling of chopped pork with onion and garlic flavoured with loads of sauces. This is kept overnight to settle and cool. On baking day, mum made the dough from scratch and I portioned them out into little balls:

Each piece is then flattened, a small portion of filling placed in the middle, and twist sealed. Steam for 10 mins and voila: Home-made char siu pao