Have you ever wondered why Cantonese custard buns are such a beloved dim sum favorite? Their soft, fluffy dough and warm, creamy center make them incredibly hard to resist!
I’m giving this classic-inspired treat a gluten-free twist, using a blend of rice flour, cornstarch, tapioca starch, and gluten-free flour for a soft, slightly chewy bite.
Inside, you’ll find a rich custard made with egg yolks, milk powder, and honey, creating a creamy filling with just the right touch of sweetness.
What I love most is the contrast - the pillowy steamed bun giving way to that luscious custard center. Plus, steaming keeps them wonderfully moist without needing much added fat.
Enjoy them for breakfast, an afternoon snack, or whenever you want something warm and comforting.
Ready to break one open and discover that creamy surprise inside?
Yield: 8 buns
Prep Time: 30 minutes
Rest Time: 15 minutes
Fermentation Time: 45–60 minutes
Steam Time: 25 minutes
Ingredients:
