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

Corn custard pao
 

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.

 

2 Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended. (Reminder: You may cook the custard mixture over hot water if microwave is not available.)

3 Add in creamy corn, mix well.

4 Add in cheddar cheese, mix until well combined.

5 Set aside for 10 minutes until slightly cooled, then chill for 30 minutes.

6 Divide filling into 10 equal portions.

Preparing pao dough:

1 Mix together plain flour, cornstarch, instant yeast and fine sugar, add in milk gradually and mix into a dough.

2 Add in vegetable oil, mix until well blended.

3 Knead the dough for 6-7 minutes until the outer is smooth (lightly coat hand with flour if it is sticky), cover and set aside to rest for 6-7 minutes.

4 Roll out the rested dough into thin dough, fold into ⅓, roll out again into thin dough, then roll up the thin dough into a rod shape.

5 Divide into 10 portions, shape into balls (cover with cling wrap to prevent it from drying).

 

Making Corn Custard Pao:

(Reminder: Divide dough into 2 batches, 5 pieces for each batch, prepare 1 batch at a time.)

1 Roll dough into round shape (with thick centre and thin sides).

2 Top with filling, wrap filling with dough, then put on a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)

3 Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.

4 Arrange pao on steamer racks (leave some space between each), put steamer racks over the warm water, cover and proof the pao for 20 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto pao.)

5 After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 15 minutes.

6 Steamed Corn Custard Pao is ready!


Corn custard pao

Steamed Corn Custard Pao

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.
5 from 1 vote

Click to vote

Prep Time 1 hr 20 mins
Cook Time 18 mins
Proofing Time 20 mins
Total Time 1 hr 58 mins
Course Chinese steamed bun, pao/pau
Cuisine Chinese
Servings 10 pieces
Calories 220 kcal

Ingredients
  

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

Instructions
 

Preparing Corn Custard Filling:

  • Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl.
  • Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended. (Reminder: You may cook the custard mixture over hot water if microwave is not available.)
  • Add in creamy corn, mix well. Add in cheddar cheese, mix until well combined.
  • Set aside for 10 minutes until slightly cooled, then chill for 30 minutes.
  • Divide filling into 10 equal portions.

Preparing Pao Dough:

  • Mix together plain flour, cornstarch, instant yeast and fine sugar, add in milk gradually and mix into a dough.
  • Add in vegetable oil, mix until well blended.
  • Knead the dough for 6-7 minutes until the outer is smooth (lightly coat hand with flour if it is sticky), cover and set aside to rest for 6-7 minutes.
  • Roll out the rested dough into thin dough, fold into ⅓, roll out again into thin dough, then roll up the thin dough into a rod shape.
  • Divide into 10 portions, shape into balls (cover with cling wrap to prevent it from drying).

Making Corn Custard Pao: (Reminder: Divide dough into 2 batches, 5 pieces for each batch, prepare 1 batch at a time.)

  • Roll dough into round shape (with thick centre and thin sides).
  • Top with filling, wrap filling with dough, then put on a piece of paper. (Reminder: You should work fast when making pao to avoid the pao dough from over-proofing. Over-proofed pao will have wrinkle surface when steamed.)
  • Bring 500 ml of water to the boil in steamer, off the heat, then add in 1 Liter of plain water.
  • Arrange pao on steamer racks (leave some space between each), put steamer racks over the warm water, cover and proof the pao for 20 minutes.
  • After proofing for 20 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 15 minutes.
    corn custard pao

Video

Notes

You may replace 150 ml of water + 3 tbsps of milk powder with 170 ml of milk.
Using bamboo steamer to steam will prevent condensation water from dripping onto pao.

Nutrition (per serving)

Calories: 220kcalCarbohydrates: 39gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 14mgSodium: 39mgPotassium: 140mgFiber: 1gSugar: 12gVitamin A: 105IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Keyword corn custard pao, corn custard steamed bun
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote