Thai Tea Melon Pan

These Thai tea-infused melon pan offer a delightful fusion of Japanese and Thai flavors in one irresistible package. Each bun features three distinct layers of pleasure: a crispy, sugar-crusted cookie top that shatters with each bite, a pillowy soft bread infused with aromatic Thai tea, and a luscious custard center that delivers a concentrated burst of Thai tea flavor. The combination creates a sensory experience that balances sweetness, texture, and the complex notes of Thai tea into one perfect treat.

I served these at a multicultural potluck last month, and they were the first dish to disappear. Even guests who had never tried melon pan or Thai tea before were instantly captivated by the striking orange color and complex flavor profile. My neighbor who grew up in Japan said they perfectly honored the traditional melon pan technique while bringing something fresh and exciting to the concept.

Ingredients

• Thai tea leaves: The star ingredient that infuses milk for both the bread and custard; look for authentic Thai tea mix with its distinctive orange color
• Bread flour: Provides the perfect structure and chew for the bread portion
• Cake flour: Used in both the bread and cookie crust for tenderness
• Butter: Enriches all three components; ensure it's properly softened for easy incorporation
• Eggs: Provide structure and richness to both the bread and cookie crust
• Cornstarch: Thickens the custard to the perfect consistency that holds its shape yet remains creamy
• Milk: Infused with Thai tea to create the flavor base for both bread and custard

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Step-by-Step Instructions

Step 1:

Prepare the Thai tea custard (do this a day ahead) - Begin by infusing milk with Thai tea leaves. Heat 2½ cups of whole milk until just barely boiling, then add 4 tablespoons of Thai tea leaves and steep for 10 minutes to extract maximum flavor and color. Strain the mixture and let it cool slightly. Whisk in 4 egg yolks, then combine with ⅓ cup cornstarch and ½ cup sugar in a saucepan. Cook over medium-high heat, stirring constantly, while adding 2 tablespoons of butter. Continue stirring until the mixture thickens substantially - it should coat the back of a spoon and leave a clear path when you run your finger through it. Transfer to a container, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate overnight until completely set.

Step 2:

Create the Thai tea-infused liquid for the bread - In a small pot, combine ½ cup milk and ½ cup water and bring to a boil. Add 3 tablespoons of Thai tea leaves, steep for 10 minutes, then strain. Cool the infused liquid to room temperature in the refrigerator, then whisk in 1 large egg. This forms the flavor base for your bread dough.

Step 3:

Make the bread dough - In a large bowl, mix 1¾ cups bread flour, ¼ cup cake flour, 3 tablespoons sugar, and 1¼ teaspoons instant yeast. Pour in the Thai tea liquid and combine with a spatula until a rough dough forms. Knead for about 10 minutes until all ingredients are fully incorporated. Add 2½ tablespoons softened butter and continue kneading for another 15 minutes until the dough becomes smooth, springy, and no longer sticks to your hands. The lengthy kneading process is crucial for developing the perfect texture in your finished buns.

Step 4:

First proof - Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour. The dough should feel light and puffy when poked gently.

Step 5:

Prepare the cookie crust - While the dough proofs, make the cookie topping. Cream together 4 tablespoons softened butter and ½ cup sugar until smooth. Add 1 large egg and mix until fully incorporated. Sift in 1½ cups plus 3 tablespoons cake flour and ½ teaspoon baking powder, mixing until the dough comes together. If the dough feels too sticky, add additional cake flour one tablespoon at a time. Divide into 6 equal portions and set aside.

Step 6:

Shape and fill the buns - Once the dough has doubled, gently deflate it and divide into 6 equal portions. Roll each portion into a circle, place 2 tablespoons of chilled Thai tea custard in the center, then carefully wrap the dough around the custard, pinching the edges to seal completely. Roll gently between your palms to form a smooth ball.

Step 7:

Apply the cookie topping - Flatten each portion of cookie dough into a disc large enough to cover the top half of your filled dough ball. Drape the cookie dough over the ball, pressing gently to adhere. Using the back of a knife, score a crisscross pattern on top to create the classic melon pan appearance. Dip the cookie-covered top in granulated sugar for extra crispness.

Step 8:

Final proof - Place the assembled buns on a parchment-lined baking sheet, leaving space between each for expansion. Cover loosely with plastic wrap and let rise for 30-45 minutes until noticeably puffy and nearly doubled in size.

Step 9:

Bake to perfection - Preheat your oven to 350°F. Bake the buns for 15-20 minutes until the cookie tops are golden brown and the bread beneath is fully cooked. Transfer to a wire rack to cool slightly before serving.

The Art of the Perfect Filling

The key to a successful filled melon pan lies in properly preparing and handling the custard. The custard must be thick enough to hold its shape when cold, yet remain creamy when warmed inside the bun. Overnight chilling is ideal, as it allows the custard to set fully and makes it easier to portion. When filling the buns, keep the custard in the center, away from the edges, to ensure a proper seal that won't leak during baking.

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Serving Suggestions

These Thai Tea Custard Melon Pan are at their absolute best when enjoyed slightly warm, about 15-20 minutes after coming out of the oven. At this point, the cookie crust remains crisp, the bread is tender and fluffy, and the custard center is warm and flowing but not hot enough to burn. Serve with a cup of iced or hot Thai tea to complement the flavors, or contrast with a simple glass of cold milk.

Storage and Reheating

Store any leftover buns in an airtight container at room temperature for up to two days. The cookie top will naturally soften over time, but you can easily restore its crispness by reheating the buns in a 325°F oven for 5-7 minutes. This will re-crisp the cookie top and gently warm the custard center without drying out the bread.

My first attempt at these resulted in custard leaking during baking because I didn't seal the dough properly. I've learned that taking extra time to pinch the dough edges firmly and then gently rolling the ball between my palms creates a seamless exterior that keeps the custard where it belongs - inside the bun!

These Thai Tea Custard Melon Pan represent the beautiful harmony that can emerge when culinary traditions meet. By infusing the classic Japanese melon pan structure with the aromatic complexity of Thai tea, this recipe creates something truly special - a treat that respects its origins while offering something new and exciting. The balance of textures and the layered Thai tea flavor throughout each component creates a memorable experience that's well worth the effort to create.

Frequently Asked Questions

→ What is melon pan?

Melon pan is a Japanese sweet bread with a cookie-like crust on top. Despite its name, traditional melon pan doesn't contain melon - it's named for the pattern on top that resembles a melon's exterior. This version adds Thai tea flavor and a custard filling.

→ Where can I find Thai tea leaves?

Thai tea leaves are available at Asian grocery stores, specialty tea shops, or online. Look for Thai tea mix (which typically contains black tea, food coloring, and spices like star anise). In a pinch, you could substitute strong black tea with a bit of vanilla and star anise.

→ Can I make the components ahead of time?

Yes! The custard should actually be made the day before for best results. You can also prepare the cookie dough a day ahead and refrigerate it. The bread dough is best made the day you plan to bake.

→ Why is my bread dough too sticky?

The dough will be sticky initially, especially before the butter is fully incorporated. Kneading for the full recommended time is important. If it remains too sticky after sufficient kneading, you can add a tablespoon of bread flour at a time, but avoid adding too much or the bread will be dense.

→ How do I store these melon pans?

Store in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days. Warm slightly before eating to restore the soft texture. They can also be frozen for up to a month - thaw at room temperature and reheat in a 300°F oven for 5-7 minutes.