Cuban Posted March 13, 2010 Share Posted March 13, 2010 Having been through a bit of a bread stage recently I ended up playing with home made Dim Sum, or more correctly steamed buns. For my ideal filling I found a thickened version of my wife's pumpkin curry ideal, just mash the pumpkin lumps to soak the coconut and chilli sauce a little and ensure the pork or chicken pieces are small. I think that a thick egg custard version of a steamed bun will be the solution to a 'Thai' dessert that I seek elsewhere. Link to comment Share on other sites More sharing options...
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