Vegan Chocolate Custard Matcha Buns
Jump to RecipeThese golden, sesame-coated buns are the kind of sweet treat that feels a little bit special without requiring an oven. Filled with rich chocolate custard and cooked in a frying pan until crisp on the outside, they combine the earthy flavour of matcha with a soft, fluffy dough and an indulgent molten centre. The contrast between the lightly bitter green tea notes and the sweet chocolate filling makes every bite interesting and balanced.
They’re ideal for leisurely weekend afternoons, when you want something cosy to enjoy alongside a cup of tea or coffee. Because they’re cooked on the stovetop rather than baked, they’re also a great option during warmer weather, when turning on the oven feels like too much of a commitment.
Served warm, the chilled custard softens into a luscious filling that spills out as you tear the buns apart, making them a brilliant dessert to share.
Enjoy!
Vegan Chocolate Custard Matcha Buns
These are the perfect sweet treat for days when it’s too hot to turn on the oven. The buns are scorched in a frying pan, so they get caramelised and crisp on the outside, then burst with molten chocolate goo when you tear into them.
8
servings30
minutes30
minutesIngredients
1/2 cup lukewarm plant milk
4 tbsp white sugar
1 packet active dried yeast
1/4 cup vegan yogurt or coconut milk
1/4 cup aquafaba
1 tbsp vegetable oil
2 1/2 cups sifted plain flour
1/4 tsp salt
1 1/2 tsp matcha powder
White sesame seeds, for coating
- Chocolate Custard
Scant 1 1/4 cups soy milk
1 1/2 tbsp custard powder
3 tbsp white sugar
2 tsp cocoa powder
Pinch of salt
1/2 tsp vanilla paste OR
1 tsp vanilla extract
1 tbsp finely grated orange zest – optional
Directions
- In a large bowl or the bowl of a stand mixer, stir together the warm milk, sugar and yeast. Leave for 5 minutes, or until frothy, then stir in the yoghurt, aquafaba, and oil. Add the flour, salt, and matcha and mix well.
- Now knead the dough, either by using the dough hook attachment of the stand mixer or by hand, tipping the dough out onto a well-floured countertop. It is ready when it’s smooth and elastic – this should take 7–10 minutes of kneading. Shape it into a ball and put it back in the bowl, then cover with a clean tea towel and leave somewhere warm to rise until it has doubled in size, about an hour.
- Meanwhile, make the chocolate custard. Put all the ingredients into a saucepan and mix together until no lumps remain. Set the pan over medium heat and bring to the boil, stirring constantly. Lower the heat and let it simmer for 10 minutes, still stirring constantly, so the custard thickens evenly and doesn’t become lumpy. Pour the custard into a heatproof bowl and chill in the fridge for at least an hour, or until set.
- Punch the risen dough down, to knock out some of the air, then tip out onto a floured countertop and divide into eight. Use a rolling pin to roll out each ball into an oval about 13 cm x 7.5 cm. Take the custard from the fridge and dollop a generous tablespoonful in the middle, then fold the dough over the custard, pinching the edges together firmly to seal well. Pat down gently to flatten the buns and spread the filling. Once all the buns are filled, set them aside for 5–10 minutes, until lightly puffed. Coat both sides of the buns with sesame seeds, pressing them onto the surface.
- To cook, heat a large non-stick frying pan (with a lid) over medium heat and fit 2–3 buns in the pan, leaving a bit of space in between for them to expand as they cook. Cover and cook for 5–6 minutes or until the bottoms of the buns are golden brown and crisp. Flip them over and cook for 5–6 minutes on the other side.
- These buns are best served warm, so the custard oozes out when you take a bite!
Jackfruit and Blue Ginger by Sasha Gill is published by Murdoch Books, £20.00.
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