Cream custard bun ~ pau

6 servings
15 min
25 min
Very Easy


Number of serving: 6
500 g pau flour

2.1/2  flat teaspoon dried yeast

100 ml lukewarm water

125 g sugar

5 flat teaspoon shortening

2.1/8  flat teaspoon baking powder

1/4  flat teaspoon salt

100 to 115 ml water  (adjust accordingly)


2 flat tablespoons custard powder

8 tablespoons cream corn

1/2 cup milk/soymilk

3 oz granulated sugar

1 egg, lightly beaten

60 g cornflour + 1.1/2 cups water


  • For Filling:
    Mix all the above ingredients except for the cornflour mixture, cook under low heat, keep stirring. Taste for sweetness, then add in the cornflour mixture, cook till it thickens. Dish out, cool and keep refrigerated before use.
  • (A):
    Mix dried yeast with lukewarm water, stir.
    Add in 130 gm sifted pau flour, mix well, lightly form into a ball. Set aside for 15 minutes.
  • (B):
    Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt.
  • Pour (B) into (A), add in shortening and water sparingly, kead till dough doesn't stick onto hands.
  • Cover dough with a wet cloth and let it proof till double in bulk, about 1 hour to 1 hour 30 minutes.
  • Dough is ready for shaping when an indentation of your finger is left upon pressing the dough. Knock out some air from the dough, knead for a while.
  • Roll out onto a lightly floured surface, weigh out the dough, 50 gm each, about 18 pieces. Form into a ball and while working on one, cover the rest with a damp cloth.
  • Flatten a ball of dough with the palm of your hand, put in filling, about 2 teaspoons, wrap it up, pleat up the edges and place on a piece of greaseproof paper.
  • Let it stand for about 15 minutes, before steaming. Meanwhile, prepare a steamer and let the water boil rapidly.
  • Continue the wrapping and pleating process with the rest of the dough balls. Arrange the pau on a steamer rack, not too close, allow space for the pau to rise.
  • Steam the pau under rapidly boiling water on high heat for about 10 to 12 minutes.
  • Remove the steamer cover quickly and carefully, taking care not to spill any condensed steam onto the pau. Serve hot.


Cream Custard Bun ~ Pau, photo 1
Cream Custard Bun ~ Pau, photo 2
Cream Custard Bun ~ Pau, photo 3


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