Gluten-Free Almond Flour Steamed Custard Buns (Liu Sha Bao)
Discover a delectable gluten-free fusion of traditional Chinese Liu Sha Bao with this exquisite recipe for Gluten-Free Almond Flour Steamed Custard Buns. Savor the mouthwatering combination of rich custard and tender bun, perfected in a steamer or oven. Try this irresistible dessert today!
Allergens
Nuts, Eggs, Dairy
Ingredients
- 1 cup almond flour
- 1/2 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk
- 1 large egg, beaten
- 1/2 cup canned sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
Instructions
- In a large mixing bowl, whisk together almond flour, glutinous rice flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, combine coconut milk, beaten egg, sweetened condensed milk, vanilla extract, and orange zest. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Allow the mixture to rest for 15 minutes.
- Line a steamer basket with parchment paper, leaving a slight overhang for easy removal. Fill each paper liner about two thirds full with batter.
- Steam the buns on high heat for 20 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes before removing from the steamer and peeling off the parchment paper.
- Serve warm, garnishing with orange zest and a dusting of powdered sugar if desired.
Chef’s Insight
The secret to perfect Liu Sha Bao lies in the delicate balance between the moist, sweet filling and the tender, chewy texture of the buns. This recipe achieves that harmony with the use of almond flour and glutinous rice flour.
Notes
This recipe is perfect for those seeking a gluten-free alternative to traditional Liu Sha Bao. The use of almond flour and glutinous rice flour creates a unique texture while maintaining the essence of this classic Chinese dessert.