Chinese Custard Buns
Chinese Custard Buns, inspired by the beloved Cantonese dim sum tradition of steamed custard-filled buns, are a delightful treat with a soft, pillowy exterior and a rich, creamy center.
This gluten-free version combines rice flour, cornstarch, tapioca starch, and gluten-free flour for a tender, slightly chewy texture that holds the sweet filling beautifully. Cooked egg yolks and milk powder create a rich custard, while honey adds gentle sweetness without relying on refined sugar.
Eggs provide protein and essential nutrients, while milk contributes calcium and protein. Psyllium husk adds fiber, which can support healthy digestion, and steaming keeps the buns moist without requiring much added fat.
Perfect for breakfast, an afternoon snack, or a comforting homemade treat, these buns offer a satisfying balance of soft dough and luscious filling. Warm, naturally comforting, and wonderfully different, they’re a delicious way to enjoy a classic-inspired treat with wholesome touches.
Nutrition
per servingInstructions
32 stepsTo Prepare the Yeast Mixture
Assemble the required ingredients.
In a bowl, combine the warm milk, warm water, honey and dry yeast.
Mix gently and let it sit for 5 minutes, until the yeast begins to activate.
To Make the Dough
In a separate bowl, combine the gluten-free flour mix, cornstarch, tapioca starch, rice flour, psyllium husk and sea salt.
Make a well in the center of the dry ingredients.
Add the eggs, olive oil, and the yeast mixture to the dry ingredients.
Mix everything together, then knead until a soft, smooth dough forms.
Spread a little oil over the surface.
Place the dough on the oiled surface and knead until smooth.
Shape the dough into a smooth ball.
Cover the dough and let it rest for 15 minutes.
To Make the Custard Filling
Boil the eggs, then separate and use only the cooked egg yolks.
Place the cooked egg yolks in a bowl and mash them well.
Add the milk powder and honey.
Mix until a thick, smooth filling forms.
The filling should be compact enough to hold inside the buns.
To Shape the Buns
Divide the rested dough into 8 equal pieces.
Roll each piece into a ball.
Flatten each ball slightly with a rolling pin.
Place around 1 teaspoon of custard filling in the center.
Fold the dough around the filling and pinch it closed, like a dumpling.
Turn the bun seam-side down and gently roll it into a smooth ball shape.
Line up the baking paper in a tray and arrange the shaped buns on top, leaving space between them.
To Ferment
Cover the shaped buns with a clean towel or plastic film.
Let them ferment at room temperature for 45–60 minutes.
Do not ferment for longer than 1 hour, so the buns keep their shape.
To Steam
Prepare a bamboo steamer or steam cooker.
Place the buns inside the steamer.
Leave space between each bun, as they will expand slightly.
Steam over high heat for approximately 25 minutes.
Turn off the heat and let the buns rest for 2 minutes before opening the steamer.
Serve warm.
Recipe Notes
Texture & Technical Notes:
- The dough should be soft, hydrated, and slightly tacky, but still possible to shape.
- Psyllium helps bind the gluten-free dough and gives the buns a softer, more elastic texture.
- Do not add too much extra flour during shaping, as this can make the buns dry.
- The custard filling should be thick and compact. If it feels too dry, add a little extra honey. If it feels too soft, add a little extra milk powder.
- Do not overproof the buns, otherwise they may lose their round shape during steaming.
- Letting the buns rest for 2 minutes before opening the steamer helps prevent them from collapsing.
Storage:
- These buns are best served fresh and warm, straight after steaming.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat by steaming for 3–5 minutes, until soft and warm again.
- For longer storage, freeze the steamed buns for up to 1 month. Reheat directly from frozen in a steamer for 8–10 minutes.
