Chinese Steamed Custard Buns
[Vegan, Gluten-Free]

To Make the Dough:

1. In a large bowl, combine and whisk together all the dry ingredients. Make a well in the middle of the flour mixture.
2. Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in the extra virgin olive oil and agave nectar and mix well until all the agave has dissolved.
3. Pour the warm rice milk mixture in step 2 into the well in the large bowl, add the vanilla extract, stir, and combine well with the flour.
4. Then use your hands to knead the dough until you have a smooth dough. Add 1 tablespoon rice milk, if required.
5. Divide the dough into 2 portions. Seal in plastic bags and let the dough rest for 1 hour.

To Make the Filling:

1. Mix the gluten-free cornstarch with all the water.
2. Combine and mix well all the ingredients including the corn mixture in step 1 for the custard filling in a non-stick frying pan on medium-low heat for 5 minutes, or until the custard mixture is smooth and has thickened.
3. Remove the frying pan from heat and let the custard filling cool for around 2 minutes.
4. Roll the custard filling into 16 balls. Set aside to cool to room temperature.

To Make the Buns:

1. Dust the work surface and rolling pin with some gluten-free flour.
2. Remove 1 bag of dough from the plastic bag at a time, divide the dough equally into 16 large balls. Repeat until all of the dough is finished.
3. Flatten each ball into a disc or patty. Roll out each dough, turning it as you roll, to form a 4-inch round dough.

To Assemble the Custard Buns:

1. Place a cooled custard ball into the center of the dough.
2. Wrap and pinch the dough together. Making sure that the thickness is even throughout the ball. Seal the edges and shape into a smooth ball.
3. Arrange each dough onto a piece of baking or parchment paper.
4. Heat up a wok with a steaming rack with some water and place the bamboo steamer on top of the steaming rack. Steam the buns for 20 minutes on high heat in batches. Ensure that there is sufficient water in the wok for the whole steaming process. Repeat until all the buns are cooked.
5. Remove and place the cooked buns on a cooling rack. Serve warm.