Thursday, October 18, 2012


After the Mid-Autumn festival, I have extra salted eggs leftover. I had long marked the recipe from Elinluv's Tidbits Corner which requires around 10 salted  egg yolks.  So high time to try out the recipe. Please visit her blog for the complete recipe.

It is better to prepare the filling the night before so that it will be easier to handle.
Steamed salted egg yolks- mashed them while hot finely.

Melt the butter and mix in the evaporated  milk and flours and cooked till a thick batter is form. Refrigerate the cool custard overnight.  

Scooped around just a teaspoon each and roll them into rounds.

Divide the dough into 20 gm pieces and wrap them with the filling (her recipe does give a very soft pau!) I do not have the Hongkong flour and use the Pau flour instead.

I proof the pau for around 30 minutes before steaming them.

Ready and I can't wait for them to cool! Very soft and fluffy and the custard filling is slightly salty and sweet - very good combination.

Thank You Elin for the recipe- the buns were great only that I would not the filling to  a "flowing"  consistency. I must have done  something wrong somewhere.  But some  do "flow" out alright during the steaming process!

I also made some Coconut Buns.  I love these buns - childhood memories - we got them from the Roti Vendor on his motorbike! But these buns seems to be of a bygone past.
I like eating these and kueh using fresh  coconut. However when it comes to baking, it is not my favorite ingredient. Maybe it has got to do with the "oily" rancid smell that you get when you baked them especially the dessicated coconut.

Freshly grated coconut mix together gula melaka and evaporated milk over low heat till dry.

There were a few blogs doing Roti Paun and I picked the one from Honey Bee.  I mixed in some wholemeal flour instead of  all bread flour.

I did not egg wash the buns before baking, but instead I like using butter to go over the crust when the buns  come out from oven- you get soft crust this way.

Goodness me- this is very delicious.
The buns remain soft the next 2 days though on the 2nd day, the coconut filling has gone sour and lucky it was just one left.

Enjoy your weekend.



  1. Love these custard buns... I guess coconut doesn't keep well unless we refrigerate them?

  2. Good morning, thanks for viewing my blog. Yes, I guess these buns need to be store in the fridge.

  3. How long it will last? The salted egg. Hiw long it will last ?