a mixing bowl, place the egg yolks. Add the sugar. On top of the double boiler, whisk the egg yolk mixture until it turns pale. Add the flour, mixed well.
up the milk in a saucepan, when the milk starts to bubble, add the step 1 egg yolk mixture into it. Keep stirring the mixture with medium low heat until it is cooked. When you see bubbles appeared on the wall of the saucepan, is time to switch off the heat.
the custard mixture (I didn
out the cold custard mixture, divide it into six, flatten it a bit on the wrapping cling, wrap in the sweet potatoes filling. Tighten the wrapping cling into a ball with the custard filling and sweet potatoes in side (as in my photos). Place them in fridge. (I placed it in freezer for an hour)
sweet potato puree
a small bowl, add glutinous rice flour, sweet potatoes puree, gradually add water
the bowl with wrapping cling
if the mixture is not yet cook
out a portion of cooked Daifuku skin, roll and flatten it on a plate of potato starch
Remove and brush some melted butter on top of the bread. Step for making sweetpotato bun. 200 g mashed sweetpotato. Cover and leave to rise for 1 hour. Put it into the greased tray and let it rise for another 50 minutes. Put into preheat oven and bake at 180 degree C for 12 - 15 minutes. 200 g mashed sweetpotato