Method

• 1.
  To make the bun dough, combine flour and sugar in a bowl. Using your hands, rub in lard until mixture resembles fine breadcrumbs. Add 1/2 cup (125ml) warm water and stir until dough comes together.

• 2.
  Turn out onto a lightly floured work surface and knead for 3 minutes or until smooth. Shape dough into a ball, enclose in plastic wrap and chill for 30 minutes.
• 3.
  Meanwhile, for the filling, place sugar, coconut cream and 1 1/2 cups (375ml) water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and gradually whisk in combined wheat starch and custard powder. Cook, whisking, for 2 minutes or until mixture boils and thickens. Transfer to a heatproof bowl, cover surface with plastic wrap and chill for 30 minutes or until cooled slightly.
• 4.
  Divide dough into 12 balls. Lightly dust a rolling pin with flour and roll balls into 12cm rounds. Take 1 piece of dough and, starting from an outer edge, roll gently towards the centre. Turn dough and repeat, continuing until the centre of the dough is slightly thicker than the edges. Repeat with remaining dough rounds.
• 5.
  Line a baking tray with baking paper. Place 3 tsp filling in the centre of a piece of dough. Wrap dough around filling, completely sealing at the base. Transfer to prepared tray and cover with a clean tea towel. Repeat with remaining dough rounds and filling.
• 6.
  Line a steamer basket with baking paper. Using a sharp knife, make holes at regular intervals in the baking paper to allow steam to pass through. In 2-3 batches, place buns, 3cm apart, in prepared steamer.
• 7.
  Sit steamer over a wok or saucepan of simmering water. Cover and steam for 10-12 minutes or until dough is white and slightly puffed. Repeat with remaining custard buns. Serve immediately.