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Chinese Creamy Custard Cake

“The cake baked using a traditional method has a special taste which mingles the hard and the soft. The outer offers a crunchy and crispy taste, while the stuffing gives a soft and smooth treat. It reminds me of the gate tower in Chaozhou, China. The pillars and tiles equip the tower with a solid shield, however, what is reserved inside is actually soft and delicate —— like the culture and history of the whole nation.” – Intern Yujia 


  • 2 eggs
  • 2 yolks
  • 75g of sugar
  • 100g of milk
  • 170g of butter 
  • 340g of plain flour
  • 20g of honey
  • 10g of milk powder
  • 75g of water
  • 2g of baking powder
  • Salt


  • 2 eggs
  • 2 yolks
  • 65g of sugar
  • 100g of milk
  • 40g of butter
  • 10g of milk powder
  • 40g of plain flour
  • Salt

Make the creamy custard filling first:

  • Warm the butter. Add eggs, yolks, sugar, milk, a bit of salt, and mix them well. While is it done, sift the flour and milk powder in to the mixture.
  • Pour the mixture into the pot and keep stirring it with medium heat for 6-7 min. until the liquid slowly becoming thickness. Take the creamy custard out and allow to cool.

Make the dough as follows:

  • Mix flour, butter, honey, sugar, water and baking powder.
  • Roll the dough into balls about the size of walnut.


  • Press the balls flat with your hands and put a tablespoon of filling on top before shaping them into small, closed buns. Press the buns flat again.
  • Place on a baking tray and bake for 20 min. at 190 degrees.
  • Take the cakes out and allow to cool.

This ArchiFood recipe is from our intern Yujia.

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