Custard Dumplings
Custard Dumplings are a Sweet Creamy Treat
This recipe is the product of both Malaysian and Chinese influences, having originated as custard buns, and then morphed into custard dumplings, to this “rabbit dumplings” recipe. Traditional recipes often used lotus seeds as a filling, but since the 1970s the filling of choice has gradually become custard, which is popular to this day.
Animal-Shaped Buns
Cantonese-style animal-shaped buns are just like traditional custard buns – on the inside, at least. These cute and tasty treats are decorated to resemble any number of various animals, and the real skill comes in picking ingredients that both look the part as well as complement the flavor of the bun or dumpling filling. Animal buns like the above custard dumplings are enjoyed throughout mainland China and Hong Kong. Just be sure you don’t make them too cute to eat!
Ingredients
- 2 cups (225 grams) wheat flour
- 1 ½ cups (188 grams) corn starch
- 4 teaspoons (19 grams) oil
- approximately 3 cups (675 grams) boiling water
Custard Filling
- 1/3 cup (56 grams) flour
- 1/3 cup (56 grams) corn flour
- 4 ½ tablespoon (19 grams) powder milk
- 4 teaspoons (19 grams) custard powder
- 1 cup (225 grams) sugar
- 6 eggs
- 1 cup (225 grams) evaporated milk
- 1/2 cup (115 grams) condensed milk
- 1/2 cup (115 grams) coconut milk
- 2 ½ cups (600 grams) water
- 1 cup (225 grams) butter, added at the end
Cooking Directions
How to make custard filling
- Mix together the flour, corn flour, powdered milk, and custard powder along with sugar. Gradually stir in the eggs, and then the remaining ingredients to create the custard filling. When the mixture is smooth and even, add in the butter, and steam on high heat for 7 minutes. Remove from heat and stir, then steam for another 7 minutes. Repeat this process once more, and the mixture should be thoroughly cooked.
How to make dumpling skins
- Mix together the wheat flour and 1/4 cup (38 grams) of corn starch in a pot. Move the mixture to one side, and pour boiling water into the other. Stir the two sides together, until they are approximately 80% mixed, and pour the remaining corn starch into the pot and stir. Finally, add in the oil.
- Cover the mixture with plastic wrap, and separate into 1/2 ounce (16 grams) pieces.
Put it all together
- Flatten each piece into a circle 2-inch in diameter, and pour 2/3 ounce (19 grams) of the custard filling on top. Close each bun by pinching the dough together around the edges.
- Place into steamer on oil paper or an oiled pan, and cook under high heat for 4~5 minutes.
- Tip: To add some local flavor, mix in some salted egg yolk when cooled.
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