Malaysian custard puri uses condensed milk instead of cream—a 1960s adaptation when fresh dairy was impossible to store.
Soft & Beautiful Custard Puri
Indulge in these delightful custard puris that are not just soft, but irresistibly fluffy! Each bite reveals a luscious, velvety custard filling, all wrapped in a vibrant, eye-catching dough that makes them perfect for tea time or any celebration. Get ready to impress your friends and family with this fun and festive treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 3 cups water (±750 ml) (720 ml)
- 2 cups water (±500 ml) (480 ml)
🥛Dairy & Eggs(1)
- 1 egg (any grade)
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- 1 cup all-purpose flour (±125g) (125 g)
- 250g all-purpose flour (±2 cups) (250 g)
- 3/4 cup granulated sugar (150 g)
- 2 tablespoons sugar (30 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
📦Other(4)
- Yellow coloring (optional)optional
- Green coloring (optional)optional
- Red coloring (optional)optional
- 3 tablespoons custard powder (45 ml)
👨🍳 Instructions
- 1
For the custard filling, mix 1 cup of all-purpose flour, 3 tablespoons of custard powder, 3/4 cup of sugar, and 3 cups of water in a bowl until smooth. Cook over heat until thickened.
- 2
For the puri skin, mix 250g of all-purpose flour, 2 tablespoons of sugar, 1 egg, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 cups of water until combined. Divide into two parts and add green coloring to one part and red coloring to the other if desired.
- 3
Cook the puri in small portions until dry, then fill with custard and seal the edges while hot.
💡 Pro Tips
- ✓Cook custard to exactly 180-185°F to achieve proper thickening without curdling - the starch granules fully gelatinize at this temperature while proteins remain stable.technique180-185°F
- ✓Rest puri batter for 15-20 minutes after mixing to allow gluten to relax and baking powder to fully activate, creating more pliable skins that won't crack during filling.timing15-20 minutes
- ✓Maintain custard temperature at 140-150°F when filling puris because hot custard creates steam that helps seal edges while preventing skin from becoming soggy.technique140-150°F
- ✓Use a 3:1 flour to liquid ratio in the puri batter (250g flour to ~2 cups liquid total) to create skins thin enough to cook quickly but strong enough to hold filling without tearing.ingredient3:1 ratio
- ✓Cook puri skins until surface moisture evaporates completely (about 2-3 minutes per side) - residual steam will make sealing impossible and cause filling to leak.timing2-3 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Malaysian custard puri uses condensed milk instead of cream—a 1960s adaptation when fresh dairy was impossible to store.
Soft & Beautiful Custard Puri
Indulge in these delightful custard puris that are not just soft, but irresistibly fluffy! Each bite reveals a luscious, velvety custard filling, all wrapped in a vibrant, eye-catching dough that makes them perfect for tea time or any celebration. Get ready to impress your friends and family with this fun and festive treat!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 3 cups water (±750 ml) (720 ml)
- 2 cups water (±500 ml) (480 ml)
🥛Dairy & Eggs(1)
- 1 egg (any grade)
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- 1 cup all-purpose flour (±125g) (125 g)
- 250g all-purpose flour (±2 cups) (250 g)
- 3/4 cup granulated sugar (150 g)
- 2 tablespoons sugar (30 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
📦Other(4)
- Yellow coloring (optional)optional
- Green coloring (optional)optional
- Red coloring (optional)optional
- 3 tablespoons custard powder (45 ml)
👨🍳 Instructions
- 1
For the custard filling, mix 1 cup of all-purpose flour, 3 tablespoons of custard powder, 3/4 cup of sugar, and 3 cups of water in a bowl until smooth. Cook over heat until thickened.
- 2
For the puri skin, mix 250g of all-purpose flour, 2 tablespoons of sugar, 1 egg, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 cups of water until combined. Divide into two parts and add green coloring to one part and red coloring to the other if desired.
- 3
Cook the puri in small portions until dry, then fill with custard and seal the edges while hot.
💡 Pro Tips
- ✓Cook custard to exactly 180-185°F to achieve proper thickening without curdling - the starch granules fully gelatinize at this temperature while proteins remain stable.technique180-185°F
- ✓Rest puri batter for 15-20 minutes after mixing to allow gluten to relax and baking powder to fully activate, creating more pliable skins that won't crack during filling.timing15-20 minutes
- ✓Maintain custard temperature at 140-150°F when filling puris because hot custard creates steam that helps seal edges while preventing skin from becoming soggy.technique140-150°F
- ✓Use a 3:1 flour to liquid ratio in the puri batter (250g flour to ~2 cups liquid total) to create skins thin enough to cook quickly but strong enough to hold filling without tearing.ingredient3:1 ratio
- ✓Cook puri skins until surface moisture evaporates completely (about 2-3 minutes per side) - residual steam will make sealing impossible and cause filling to leak.timing2-3 minutes per side