Full Recipe
Author
Frankie Gaw | 2022-09-02
Description
Carrot juice gives this dessert bao its vibrant yellow-orange color and ginger custard brings a kick of flavor. The cool, creamy filling pairs wonderfully with the fluffy, just slightly sweet buns. Rather than filling the buns like jelly doughnuts, you'll split them in half and spoon the pudding into the center: Not only is this method faster and neater, but it also ensures that you'll get a bit of custard in every bite.
