Friday, 9 October 2015

Gudetama Pumpkin Custard Bun

Yet another post about Gudetama, I did try to space it out a little, and try not to keep making him all the time. But he's such an easy character to craft and yet so hilariously adorable, I end up making him more often than I want, lol.

This time it's Gudetama in the form of salted egg yolk custard buns, known as Liu Sha Bao. I got this idea from a Gudetama Dim Sum restaurant in Hong Kong. I so want to visit Hong Kong so I can go check out this restaurant and all the interesting new restaurants like the Hello Kitty Dim Sum one, etc, but my husband is not keen to go. He thinks we have seen enough of Hong Kong. :( Oh well, so I decided to attempt to make some Gudetama custard buns myself instead.

I'm sharing the recipe for the custard buns in this post, I quite like it but I'm not sure if the taste is authentic. This is because I've never actually tried these custard buns in a Dim Sum restaurant before in my life, lol. (I should definitely do so the next time I go for Dim Sum!) The closest I've tried was a frozen one from the supermarket, and the custard was not exactly flowy. -_-

The buns have to be served hot, if you want to get the flowy custard effect. There are also a few tips to take note of, which I've included in the notes at the end of the recipe. To make thing easier, I used mashed steamed pumpkin to prepare the orange dough, and I used pancake mix to prepare the white dough underneath. The pancake mix dough does not need proofing. I will update the recipe again tonight with an alternative recipe for the white dough that does not require pancake mix

You need to leave the custard fillings in the fridge for around 6 hours, so I would suggest that you prepare the custard fillings a day earlier and keep it in the fridge till you are ready to wrap the buns.


Custard fillings:
35g salted egg yolk
50g icing sugar
50g custard powder
40g milk powder
75g butter, room temperature
1 tbsp evaporated milk

Pumpkin Dough:
240g plain flour
45g cornflour
3g yeast
30g sugar
100ml water
50g mashed steamed pumpkin
10g salad oil

Plain Dough:
100g morinaga pancake mix
1/2 tbsp salad oil
30ml water

  1. Steam the egg yolks for around 8 minutes. Let cool and mash it up.
  2. Cream butter with sugar, before adding in the rest of the ingredients, including mashed egg yolk. Cover the bowl with cling wrap and refrigerate for 6 hours. 
  3. Just before preparing the dough, take out the custard and portion into balls of around 15g each. Wrap with cling wrap and keep in the freezer as you proceed to prepare the dough for the buns.
  4. IMG_7178
  5. To make the pumpkin dough, sift plain flour and corn flour. Add in the rest of the ingredients, use your hands to knead into a smooth dough. 
  6. Cover with a damp cloth and let the dough proof for half an hour. 
  7. To make the white dough, sift pancake mix and add in salad oil.
  8. Add in water gradually, use your hands to keep mixing till the dough comes together.
  9. Dust work surface with some flour, use your hands to knead till the dough becomes soft and smooth. 
  10. Divide the pumpkin dough into 15 portions of 30g each. I did not weigh the white dough, as I find it easier to just split it up into 15 portions.
  11. IMG_7039
  12. Roll out the pumpkin dough, make sure the centre is thicker, roll out the edges thinner. Place a custard ball in the middle and seal it up.
  13. IMG_7076IMG_7077
  14. Roll out white dough, place the pumpkin one on top of it.
  15. IMG_7037IMG_7038

  • Use a food marker to draw on Gudetama features before steaming on medium heat for 8-10 minutes. At 6 minutes, open the cover just a little to let out excess steam. Be careful not to let water drip onto the buns. After steam is released, continue to steam until ready. Serve hot.
  • IMG_7035
    • Wrap the filling evenly making sure it is sealed properly. 
    • Do not oversteam.
    • Do not be greedy and put too much filling 
    • Buns have to be served hot in order to get the flowy custard effect.

    Tuesday, 6 October 2015

    Pooh & Piglet Autumn

    I love autumn, but I live in a place where it's hot and humid all year round, lol. I've not been able to visit Japan during autumn ever since IT started primary school. Our last trip in autumn to Japan was the year before he entered primary school. We almost always end up going in winter since we usually go in december. It's the same again this year, we are going for a white winter holiday again.

    This Pooh and Piglet autumn food art is a remake of the one I did last year. I made Piglet too big last year, and had wanted to make this food art again this year. Yes, I actually remembered, even though my memory isn't too good nowadays, lol. This food art is almost the same as the one last year, just a very slight variation in the way I made their mouth.

    Pooh bear was made out of rice, mixed with mashed egg yolk. Other ingredients used for Pooh were nori, crabstick and ham. Piglet was made out of rice coloured with pink sushi mix, ham and nori were used for the other details. The leaves were cut out from egg sheet.

    I'm not sure whether I'll be making more fall bentos, but meanwhile, you can check out all my past creations here.

    Friday, 2 October 2015

    Tsum Tsum Pooh Bear Burger

    Can't believe it's already October, where did all that time go? :( I always get mixed feelings towards the end of every year. On one hand, I'm sad that time passes so fast. On the other hand, I'm happy because year end is always the time we take our longer trip and it's something I look forward to every year. But we have to get through the upcoming year end examinations first, have to get my boys started on their revisions.

    Finally posting about the step-by-step for this very easy to make Tsum Tsum Pooh burger. Pooh is made from a slice of cheese over a hamburger patty. This is the same method I use to make my MinionGarfield, clown and Pikachu earlier. You can use any of your usual patties recipe for this. If you have a copy of my  bento book, you can try out either the tofu chicken patties recipe on page 210, or the Japanese hamburg steak on page 217, or the meatball pasta recipe (shape the meatballs into patties instead) on page 234. And the Spring Sunflower Bee on page 149 of my book is also done using this way.

    Tigger, Piglet and Eeyore at the side are german cookies, I've shared the recipe earlier over here.

    This is really quite easy to make, hope you like this tutorial. :)

    Shape your meat patties and fry them.

    When both sides of the patties are browned, and it's cooked, place cheese onto the patty while it’s still in the pan so that the cheese will melt and mold onto the meat patty.

    Using yellow bell peppers or cheese, cut out the parts shown above.

    Use a craft paw punch to cut out ovals for the eyes from nori. Use a pair of scissors to cut out the rest of the details.

    Attach and secure on the parts using pasta sticks. Serve it with burger buns, lettuce, tomatoes, etc.

    And it's ready, it really is that simple. :)

    Monday, 28 September 2015

    Totoro Soba & Puff Pastry Soup

    This is the second time I'm making Totoro Soba. My first one was made in 2013, inspired by the Totoro soba that went viral online. After that, I went on to use noodles to make many different food art. This time, I'm remaking Totoro again using my homemade black sesame noodles.

    My black sesame noodles recipe probably need a little tweaking, added a little too much black sesame and the noodles broke quite easily. Susuwatari, the black soot on Totoro's head was made from charcoal noodles, a little goes a long way when using charcoal, very little is needed to colour the noodles black.

    Other ingredients used to make this were grated daikon and nori. Noodles were served cold with a soy sauce based dipping sauce, very refreshing for the hot weather.

    The cookies at the side are made from black sesame and charcoal as well, I'll leave the update and recipe for them for another post next time.

    This is a puff pastry Totoro soup bowl filled with mushroom soup. I used ready made puff pastry sheets for this so it was quite easy.

    Other ingredients used were cheese, olives and fried pasta.

    This is another version of the puff pastry soup, did not quite liked how it turned out though. The soup was in the ramekin for this and I covered up the ramekin with a puff pastry on top.

    Sunday, 27 September 2015

    Quail Egg Pig & Cow Pasta

    School was closed due to the haze on friday, had a good long weekend, caught up a little on my sleep, yay. My boys are hoping the haze will be back again today so that they don't have to go to school tomorrow. After checking the pollutant index a couple of times since this afternoon, they are finally convinced it's not going to happen, lol.

    Now that they are off to bed, thought I'll finish off this post in my draft folder before I sleep. Quail eggs are a quick way to decorate your food, you can make them into various animals and even some cartoon characters. One of my favourite thing to make out of quail eggs are piggies.

    One quail egg makes one piggy, I cut the quail egg in half, that way I won't end up with too many quail eggs in the bowl. The pink portion is Japanese fish sausage, you can substitute with ham if you can't find it. The blanky one of the piggy is holding is a blanch red cabbage.

    The piggies are lying on Mentaiko pasta, one of our favourite Japanese fusion pasta. I've shared the recipe here on my blog before. I've also added some Ikura, which my boys like as well.

    Another version of quail egg piggy, this time I soaked the egg in beetroot water to get the nice pink colour. I also made a quail egg cow. The extra cutouts for their nose and ears were actually sliced out from the back of the quail egg, which means that the back part is actually not presentable, lol.

    This time, the animals were lying on pasta bolognese, added in asparagus, carrots and lettuce to make it a more complete meal.

    Served the meal with some infused water which IT likes, but LT hates. LT says he prefers plain water, no lemons in his please.

    Thursday, 24 September 2015

    Gudetama, Pooh & Tigger Mooncakes

    Thankful for a much needed public holiday today where I can wake up later. I was feeling really tired these few days, having insomnia and can't really sleep at the time I'm supposed to, ended up having to drag myself out of bed every morning. :( The haze is terrible today, we were planning to bring the boys outdoor, but it was so bad, we ended up at home most of the day and just head out for meals at the malls instead.

    Ah, I just realised Mid-Autumn festival is on this sunday. I kept having the impression that it's still quite far away. -_- So, I guess I'll just share all the rest of my snowskin creations in this post, instead of splitting them up. Sorry for putting them up so late. First one I'm sharing is Gudetama snowskin mooncake, this is also another easy character like the Baymax one I shared earlier.

    I used passion fruit paste for the fillings and wrapped it around champagne truffle.

    I should have done this earlier, love the addition of truffles.

    This was another version of Gudetama I made earlier, this one was filled with royal milk tea paste.

    Gudetama is now one of my favourite character to make.

    Yet another snowskin mooncake design I made, Tsum Tsum Pooh and Tigger.  Pooh one is easy but Tigger is a little more work.

    It was quite fun making these mooncakes, that will be all for this year, will be back again next year with new designs, lol. :)