The filling of this Corn Custard Pao is made with custard powder and cream style sweet corn, cheddar cheese is added to make it richer and creamier. This creamy corn custard filled steamed bun is soft and fluffy and delicious to eat.
You can freeze this delicious Corn Custard Pao for up to 1 month for later consumption. Steam again the frozen pao for 20-25 minutes until completely heated before enjoying. To shorten the re-steaming time to 10-15 minutes, you may thaw the frozen pao in refrigerator a night before steaming.
Check out other popular pao recipes from us: Pao recipes collection
CHINESE VERSION: 玉米奶黄包
Steamed Corn Custard Pao | MyKitchen101en
Yields: 10
Ingredients for corn custard filling:
- 150 ml (½ cup + 2 tbsps) water*
- 3 tbsps milk powder*
- 30 g (3 tbsps) custard powder
- 30 g (2 ½ tbsps) fine sugar
- 90 g (⅓ cup + ½ tbsp) cream style sweet corn
- 1 slice cheddar cheese
Ingredients for pao dough:
- 280 g (2 ¼ cups + 4 tsps) plain flour
- 20 g (2 ½ tbsps) cornstarch
- 1 tsp instant yeast
- 65 g (⅓ cup) fine sugar
- 200 ml (¾ cup + 4 tsps) milk (room temperature)
- 20 g (1 ½ tbsps) vegetable oil
*(You may replace 150 ml of water + 3 tbsps of milk powder with 170 ml of milk.)
Preparing corn custard filling:
1 Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl.
