Steamed Bread with Three Custard Fillings: Pandan, Taro, and Thai Tea · PrimedTable
Thai🍞 Bread & bakery
Steamed Bread with Three Custard Fillings: Pandan, Taro, and Thai Tea
Three custard filling recipes (pandan, taro, and Thai tea) for steamed bread with generously overflowing filling. Soft, fragrant, easy to make, and profitable. Includes detailed cost and profit breakdown with a selling price of 10 baht per piece.
Egg yolk (size 3)Used for all three custard fillings, 4 per filling4
Pandan juiceMade from 15 pandan leaves blended with 400 ml water, then strained350 ml
Evaporated milk (Falcon brand)For pandan custard filling250 g
Sweetened condensed milk (Falcon brand)For pandan custard filling100 g
CornstarchUsed for all three custard fillings, 50 g per filling50 g
SaltUsed for all three custard fillings, 0.5 tsp per filling½ tsp
White sugarUsed for all three custard fillings, 50 g per filling
50 g
Taro powderDissolve in 160 ml hot water for taro custard filling4 tbsp
Evaporated milk (Falcon brand)For taro custard filling450 g
Sweetened condensed milk (Falcon brand)For taro custard filling50 g
Unsalted butterFor taro custard filling, adds fragrance and shine30 g
Thai tea powderIn tea bag, steeped in 300 ml hot water for 5 minutes, then 160 ml strong tea extracted30 g
Evaporated milk (Falcon brand)For Thai tea custard filling450 g
Sweetened condensed milk (Falcon brand)For Thai tea custard filling50 g
Unsalted butterFor Thai tea custard filling, adds fragrance and shine30 g
Steamed bread rolls (size L)Approximately 12 pieces per loafnull
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Make pandan custard: Mix 4 egg yolks, 50 g sugar, and 0.5 tsp salt with a hand whisk until well blended.
2
Add 50 g sweetened condensed milk and 250 g evaporated milk, mix well.
3
Add 350 ml pandan juice (made from 15 pandan leaves blended with 400 ml water and strained), whisk until well combined.
4
Gradually add 50 g cornstarch while whisking until fully dissolved, then strain to ensure a smooth texture.
5
Place the custard over a steamer pot and cook using steam heat, stirring continuously with a hand whisk until thick and smooth.
6
Pour into a container, cover with plastic wrap to prevent drying, and set aside.
7
Make taro custard: Dissolve 4 tbsp taro powder in 160 ml hot water, mix well.
8
Combine 4 egg yolks, 50 g sugar, and 0.5 tsp salt with a hand whisk until well blended.
9
Add 50 g sweetened condensed milk and 450 g evaporated milk, then add the dissolved taro mixture, mix well.
10
Gradually add 50 g cornstarch while stirring until fully dissolved, then strain.
11
Steam the custard, stirring continuously with a hand whisk until thick and smooth, then turn off the heat.
12
Add 30 g unsalted butter and stir until fully melted, enhancing fragrance and shine.
13
Pour into a container, cover with plastic wrap to prevent drying, and set aside.
14
Make Thai tea custard: Place 30 g Thai tea powder in a tea bag, steep in 300 ml hot water for about 5 minutes, remove the bag, and extract 160 ml strong tea.
15
Combine 4 egg yolks, 50 g sugar, and 0.5 tsp salt with a hand whisk until well blended.
16
Add 450 g evaporated milk and 50 g sweetened condensed milk, then add 160 ml prepared Thai tea, whisk until well combined.
17
Gradually add 50 g cornstarch while whisking until fully dissolved, then strain.
18
Steam the custard, stirring continuously with a hand whisk until thick and smooth. If too thick, add more evaporated milk to adjust consistency.
19
Add 30 g unsalted butter and stir until fully melted, enhancing fragrance and shine, ready to use.
20
Prepare the bread: Use a sharp knife to pierce a hole in the center of each bread roll, but not all the way through the bottom.
21
Transfer custard to a piping bag, cut the tip to about 0.5 cm opening, insert the tip into the bread hole, and squeeze the filling until it overflows, then smooth it into decorative lines.
22
Place the filled bread rolls in a steamer and steam until cooked through.
PrimedTableBETA
