Teochew Crystal Custard Buns

Name: Teochew Crystal Custard Buns
Prep time: 1 h 30 min
Cook time: 3 min
Total time: 1 h 30 min
Yield: 60 pcs
Ingredients: 4 ounces (115 grams) sugar; approximately 1 ½ cups (375 milliliters) boiling water; 3/4 cup (188 milliliters) water, for mixing with potato starch; 2 ½ cups (300 grams) potato starch; 15.87 ounces (450 grams) custard (see Custard Dumplings recipe on how to make custard filling); 2.64 ounces (75 grams) Indian-almond kernel, lightly roasted

A Gem of a Recipe

The Origin of Teochew Crystal Custard Buns

With the rise of Chaozhou cuisine – especially during the 1980's – Teochew crystal custard buns took the dim sum world by storm. Many famous Chaozhou cuisine restaurants like City Chiu Chow Restaurant, Chiuchow Garden Restaurant, and Jialianna Restaurant all began serving this dim sum dish, and soon Cantonese restaurants began following the trend. The filling of Teochew crystal custard buns usually consists of lotus seed paste, taro puree, and bean paste. Later, custard and other flavors were added.

Chef's Corner on Starch Syrup

First mix the sugar and potato starch into a paste, then add boiling water to heat up the skin. Heat it up to about 60 or 70% cooked; do not overcook it. If it is not cooked well enough, the starch syrup will have the consistency of congee and taste too watery, rendering it unusable. If it is overcooked, the starch syrup will be too stiff and unmalleable.

Gooey Chinese Teochew Crystal Custard Buns At Dim Sum

Servings : 60 pcs

Total Time : 1.5 hours

Ingredients

4 ounces (115 grams) sugar
approximately 1 ½ cups (375 milliliters) boiling water
3/4 cup (188 milliliters) water, for mixing with potato starch
2 ½ cups (300 grams) potato starch

Filling

15.87 ounces (450 grams) custard (see Custard Dumplings recipe on how to make custard filling)
2.64 ounces (75 grams) Indian-almond kernel, lightly roasted

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Mix potato starch, sugar, and water into a water paste. Slowly but continuously add boiling water, carefully stirring to create a half-cooked sugar-starch syrup. Flip it out onto a plate and set it aside to allow it to agglomerate.

Lengthen agglomerated starch by kneading. Cut into small chunks of 0.38 ounces (11 grams) each. Use rolling pin to press into thin, circular wrappers approximately 1 ½ inches in diameter. Place an Indian-almond kernel and 0.52 ounces (15 grams) filling in center of wrapper and form into bun with opening facing downward.

Place in steamer basket. Steam over high heat for 3 minutes. When the exterior changes color and becomes translucent, remove from steamer basket and brush butter on buns. Serve.