Soft, Creamy Green Avocado Buns

Make the filling
First, blend 140g of avocado with 35ml of unsweetened fresh milk until completely smooth. Next, put a pan on the stove and add 100g of condensed milk, 50g of unsalted butter, 125g of the avocado purée and 2 drops of pandan green food colouring, and stir well until it turns a light leafy green. Then dissolve 3g of cornflour in 20ml of filtered water, add it to the pan and stir over low heat until the mixture is smooth and even. Finally, divide it into small portions of about 20-30g each and freeze for about 3 hours.

Make the dough
In a glass bowl, combine 3g of dry yeast, 80ml of filtered water, 90g of condensed milk, 30g of cooking oil, 1 egg white, 340g of all-purpose flour, 4g of baking powder, 50g of the avocado purée from earlier and 2 drops of pandan green food colouring. Mix until it comes together into a dough, then knead it in a mixer for 8-10 minutes. Cover with cling film and let the dough rest for 10 minutes.

Steam the buns
After the dough has rested for 10 minutes, take it out and divide it into small portions that aren't too thin: roll each piece flat, roll it up, shape it into a ball and press it flat again. Next, place a portion of filling in the centre, gather the edges together and pinch them firmly so there are no gaps, then set the bun on a piece of baking paper. Place the buns in the steamer, cover with the lid and leave to prove for 30-50 minutes. Once proved, steam the buns for 8 minutes; drape a cloth over the top of the pot before putting on the lid to stop water dripping onto the buns.

The finished dish
These green avocado buns are delicious and inviting, with soft, smooth dough and a molten filling that is sweet and creamy from the condensed milk without being cloying. You can also decorate the buns with a few drawings to make them even more special.