soft condensed milk buns

soft condensed milk bun

Another type of soft sweet milky bun delicious to eat on its own, or smeared with butter/jam/peanut butter. The buns stay soft even to the 3rd day.

I converted the recipe to have a poolish and lengthened the proofing time. This makes more flavorful bread.

Soft condensed milk buns (adapted from My Mind Patch)


  • 125 grams bread flour
  • 125 grams milk
  • 0.5 grams instant yeast


  • 100 grams bread flour
  • 25 grams cake flour
  • 40 grams castor sugar
  • 25 grams lightly beaten egg
  • 25 grams milk
  • 20 grams condensed milk
  • 1/4 tsp salt
  • 2.5 grams instant yeast
  • 30 grams unsalted butter, softened
  1. For the poolish, mix everything together in a medium bowl and leave it to proof for an hour at room temperature, then place it in the refrigerator for at least 16 hours.
  2. Add everything (including poolish) except butter into the mixing bowl and mix for 5 minutes until everything comes together into a rough dough.
  3. Add in butter. Mix for another 3 minutes.
  4. Proof the dough for an hour until doubled in size.
  5. Grease a 20cm square pan.
  6. Turn out dough onto a lightly floured board and knead lightly. Divide dough into 9 equal portions.
  7. Roll out each piece of dough with a rolling pin.
  8. Shape each dough into a ball and place in the prepared pan.
  9. Cover with cling wrap and place in the refrigerator overnight.
  10. 2 hours before baking, remove dough from refrigerator.
  11. Preheat oven to 200 C.
  12. When you place pan of dough into the oven, immediately reduce the temperature to 160 C and bake for 15-18 minutes.
  13. Remove bread from pan onto cooling rack immediately after it is done.

The dough is sticky, because of the condensed milk, so lightly flour the dough when working on it. If you wish to bake without resting the dough overnight, just proof the dough for another 30-45 minutes after shaping, until doubled in size.

My parents love these buns. They say it reminds them of their childhood, where they ate this type of bun from coffee shops for breakfast.

soft condensed milk bun1

gyeran bbang

Gyeran Bbang

Gyeran bbang, or egg bread, is a street food in Korea. I’ve read it is particularly popular in winter. No idea if you can find this during other seasons.

But I’ve got to say this. This is the absolute “best-est” muffin I’ve ever tasted. I love love love the sweet soft muffin paired with a salty egg. You have to try this to know how good this is.

Gyeran bbang (adapted from Aeri’s Kitchen)

  • 2 large eggs
  • 75 grams castor sugar
  • 113 grams unsalted butter, melted
  • 1/4 tsp salt
  • 60 ml milk
  • 96 grams all-purpose flour (I suggest 110 grams)
  • 3/4 tsp baking powder
  • 6 small eggs (I used only 4 normal sized eggs since I made 4 in jumbo muffin pan)
  • salt for sprinkling on egg
  • melted butter for brushing muffin pan
  1. Preheat oven to 170 C. Brush some melted butter in muffin pan cavities.
  2. Whisk large eggs with sugar until foamy and sugar is dissolved.
  3. Add in butter, salt and milk. Whisk until combined.
  4. Sieve in flour and baking powder. Whisk until combined.
  5. You can scrape batter into a piping bag or ziploc bag and pipe out batter. But since my batter was more watery, I just spooned 2 tbsp of batter into each muffin cavity. Smooth out batter with a spoon, if your batter is not watery.
  6. Carefully crack an egg into each muffin cavity. Sprinkle a generous pinch of salt evenly over the egg.
  7. Spoon or pipe 3-4 tbsp of batter over the egg. I find the egg does not like being covered. The egg white kept floating out.
  8. Bake for 25 minutes.
  9. Serve warm. It tastes best when warm. I brought these muffins out to eat as breakfast just before a movie. I wrapped them in aluminum foil and kept them in a foil bag that can supposedly keep foodstuff warm or cold. It stayed warm for about 2 hours.

The recipe makes 4 jumbo muffins or 6 normal muffins. Use small eggs if making normal sized muffins.

Ms. Aeri used cup measurements, so I converted them to grams. However, my end batter was more watery than hers in the video. Hence I think about 110 grams of flour would be better.

Oddly dense looking inside
Oddly dense looking inside

When I cut the egg bread in 2, I was quite disheartened. As you can see from the picture, it looked like the muffin portion did not rise well. I thought it would be disgustingly chewy, rubbery and dense from the appearance. It looked entirely different from what I saw at Ms. Aeri’s blog.

To my surprise and utter delight, the cake is soft, sweet and paired with the salty egg, it was heavenly! The best breakfast ever! Please make these.

There are other variations, where the egg is on top and partially or fully cooked.

I will be making them again.

ku chai kueh

Ku chai kueh1

These are ugly, but delicious. Haha!

I actually made these after making kimchi. You see, I had searched 2 supermarkets for chinese chives, aka, ku chai, without success. So I asked my mum to buy some for me from the wet market on Saturday morning. I was not sure how much I needed, but I showed her roughly around the quantity that would fit into the circle made with your forefinger and thumb.

According to my dad, who went with her, she told the wet market vegetable seller it was the quantity about 2 forefingers and 2 thumbs combined to make a circle. Sigh. I didn’t know to laugh or to shriek when I saw the amount she bought. She bought 1 kg of chinese chives. Speechless.

Chinese chives are very hard to keep as they turn yellow very easily. That is why the supermarkets do not stock them. The wet market vegetable seller keeps them wrapped up in newspaper in the fridge.

So there I am, with so much extra chinese chives on hand, even after using for kimchi and dried mee siam. What else could I do?

Ku chai kueh (adapted from Peng’s Kitchen)


  • 150 grams wheat starch
  • 150 grams tapioca starch
  • 1/2 tsp salt
  • 350 ml boiling water
  • 2 tsp vegetable oil


  • 500 grams chinese chives/ku chai, washed and cut into 1 inch in length
  • 8 cloves of garlic, minced
  • 60- 80 grams (small sized) dried shrimps, soaked in hot water for 10 minutes (retain the liquid)
  • 80-100 grams dried shiitake mushrooms, soaked in hot water for 20 minutes and sliced (retain the liquid)
  • 2-3 tsp oyster sauce
  • 4-5 tsp light soya sauce
  • 2 tsp sugar
  • White pepper to taste
  1. Mix wheat starch, tapioca starch and salt in a bowl. Add boiling water and stir with a spoon until roughly combined. Set aside for 10 minutes to cool before handling.
  2. After 10 minutes, add in oil and knead until a dough forms. It can still be quite hot at this point so be careful. Cover with damp cloth to prevent drying out.
  3. To make the filling, add 2 tbsp vegetable oil in a large frying pan over medium heat.
  4. Add in garlic and stir fry until fragrant.
  5. Add in dried shrimps and mushrooms and stir fry for 5 minutes until fragrant.
  6. Add in chinese chives and stir fry until combined.
  7. Add seasonings. Stir fry until well combined.
  8. Add in 6 tbsp of the mushroom dried shrimp retained liquid from soaking.
  9. Simmer for 5 minutes.
  10. Turn off heat and let cool completely.
  11. Divide dough into 24 pieces. Flour work area with rice flour.
  12. Flatten the dough and roll out into a circle. Place around 2 tbsp of filling in the center, fold the dough in half and seal well. Place on an oiled plate.
  13. Prepare steamer with water sufficient to boil for 1/2 hour.
  14. Steam ku chai kueh for 20 minutes. Serve hot.

My ku chai kueh has more mushrooms than ku chai! The amount of oyster sauce and light soya sauce depends on the amount of dried shrimps you use. The more dried shrimps, the saltier the filling.

ku chai kuehIf you are unable to finish all the ku chai kueh at one go, what I did was to freeze it uncooked. To cook it, defrost in the fridge for 2 hours, then steam for 25 minutes. You’ll find the skin might easily rupture after freezing but it still tastes good.