Chinese Style Black Sesame Nai Huang Bao (Steamed Custard Buns)
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk Powder | 4 tablespoons |
| Coconut Milk | 150 ml |
| Condensed Milk | 50 grams |
| Whole Eggs | 2 |
| Sunflower Oil or Melted Butter | As required (or 2 tbsp) |
| All-Purpose Flour (Maida) | 400 grams |
| Black Sesame Seeds (powdered) | 100 grams |
| Active Dry Yeast | 1 teaspoon |
| Lukewarm Water | 280 ml |
| Sugar | 30 grams |
| Sunflower Oil | 3 tablespoons |
Nutritional Information
(Nutritional values may vary based on exact ingredients used and portion sizes.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 200 |
| Protein | 5 grams |
| Carbohydrates | 30 grams |
| Fat | 8 grams |
| Fiber | 2 grams |
| Sugar | 5 grams |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 100 minutes
- Servings: 4
Instructions
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Prepare the Custard Filling: In a bowl, combine the custard powder and milk powder. Add coconut milk, eggs, and condensed milk. Whisk until the mixture is smooth and free of lumps. Incorporate melted butter, whisking again. Grease a steaming plate or container. Sift and pour the mixture into the prepared vessel. Preheat a steamer until the water begins to bubble.
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Steam the Custard: Place the steaming stand inside the steamer and cover with the lid. Steam for 12-15 minutes. Once done, remove the plate and mash the custard using a fork or the back of a spoon until smooth. Allow it to cool to room temperature; then, using your hands, squeeze and form the custard into small balls. If not using immediately, refrigerate the filling.
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Make the Bao Dough: Grind the black sesame seeds into a fine powder. In a large bowl, mix the sesame powder with all-purpose flour. In lukewarm water, dissolve the active dry yeast and stir in the sugar. Allow it to activate for a few minutes. Combine the yeast mixture with the flour and knead in the vegetable shortening until a soft, supple dough forms. Cover with cling wrap and let it rise for about 45 minutes or until it doubles in size.
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Shape the Buns: After the dough has risen, divide it into 18-20 equal portions and roll them into balls. Flatten each ball into a thin disk and place one ball of custard filling in the center. Carefully fold the edges of the dough over the filling to form a bun, pinching the seams to seal. Place each bun seam-side down on a greased baking sheet and let them rest for another 15-20 minutes.
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Steam the Buns: Grease a slotted plate or sieve and place the buns on it, ensuring to leave a 2-inch space between each for rising. Cover the steamer and steam for 10-12 minutes. Once done, let them cool to room temperature.
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Serve: Enjoy your Black Sesame Nai Huang Bao during tea time, pairing them perfectly with green tea or a robust cup of kadak chai for a delightful evening treat.
Notes:
These delightful steamed buns are a wonderful blend of creamy custard and nutty black sesame, making them a perfect appetizer or snack. Experiment with the filling to suit your taste, and enjoy the comforting aroma as they steam!
