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Mini Matcha Custard Buns

Mini pan-fried buns filled with a delicious and creamy matcha custard.
Course Snack
Cuisine Asian
Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings 12
Calories 49kcal
Author Michelle


Matcha Custard:

  • 2 egg yolks
  • 25 g granulated sugar
  • 6 g all-purpose flour
  • 3 g cornstarch
  • 5 g matcha
  • 65 g coconut milk canned
  • 60 g whole milk
  • ½ teaspoon vanilla extract

Bun Dough:

  • 90 g bao flour or sub with all-purpose flour
  • 7 g cornstarch if using all-purpose flour
  • 4 g baking powder
  • 125 ml whole milk
  • 15 ml water
  • 4 g granulated sugar
  • ½ teaspoon active dry yeast
  • 2 g oil


Make the matcha custard:

  • In a small glass bowl, whisk together the egg yolks, sugar, flour, cornstarch and matcha.
  • In a small saucepan, heat the coconut milk and whole milk over medium heat until scalding hot.
  • Gradually stream in the warmed milk while whisking the egg mixture (this is tempering the eggs so that they don't scramble).
  • Pour the warmed egg mixture back into the saucepan and place it on the heat. Continue to whisk over low heat until the custard thickens, about 2-3 minutes.
  • Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and place a piece of parchment paper over the top (to prevent a skin from forming).
  • Let cool, cover and chill in the fridge for at least 6 hours.

Make the bun dough:

  • In a large bowl, combine the flour, cornstarch, baking powder.
  • In a small bowl, add in the milk, water and sugar. Give it a stir. Heat (microwave) the mixture until lukewarm.
  • Add the yeast to the liquid mixture, give it a stir and let it become bubbly.
  • Pour the activated yeast mixture into the dry ingredients and knead the dough until it comes together.
  • Add in the oil and continue to knead until the dough becomes soft and shiny.
  • Cover the dough and let it rise in a warm location, about 40 minutes to 1 hour.
  • Roll the dough out into a log and divide the dough into 12 equal portions.
  • Flatten the dough into a circle, leaving the centre a little raised, and the edges thinner.
  • Remove the matcha custard from the fridge. Divide into 12 equal portions.
  • Place 1 heaped teaspoon of matcha custard in the centre of the dough, and pleat and pinch to seal the edges together.
  • Place onto a parchment-lined baking sheet.
  • Repeat with the remainder.
  • Preheat a flat griddle over medium heat.
  • Place the buns onto the griddle, spray the buns with a little water, cover with a lid and cook for 5-6 minutes until lightly golden brown on the bottom (you may need to adjust the heat). Flip and cook for another 3-4 minutes.
  • Best served warm or at room temperature.
  • Store the buns in an airtight container and place into the fridge for up to 3 days. Lightly warm before serving.


Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 45mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg