Bánh Bao Cadé (Coconut Custard Paus)

For the Pastry (Pau Skin):
*Use basic pau skin recipe, reduce baking powder to 1 tsp.

Coconut Custard Filling:
-2 whole eggs (approx. 100g)
-1 tbs cake flour
-1 tbs custard powder (can replace with cornstarch and some yellow coloring)
-190g coconut milk/cream
-4 tbs sugar (adjustable)
-2 drops pandan essence
-1 tsp vanilla
-pinch salt

*Beat together eggs with flour, salt, custard powder and sugar until smooth; add coconut milk. Using a whisk constantly stir the mixture over high heat until custard thickens. Add pandan essence, and vanilla. Whisk vigorously to achieve a smooth texture, cool before using.

Making the Paus:
Divide dough into 12-15 portions, shape into round balls. Roll flat and add 1 ½ tsp custard in the center. Fold sides together and pinch edges together to seal in filling. Dot with some red coloring and steam for 15 mins, lift lid to let excess seam escape every 5-8 mins.