They were one of the most exciting dim sum items I ever tasted in Singapore — you make a bite and watch how hot golden lava slowly flows out. That lava is an unusual custard based on salted duck egg yolks and condensed milk. Steamed buns are served hot with hot green tea. They are addictive for those who crave for rich milk and egg flavors, creamy and fluffy textures, and a delicate, sweet and salty balance.
My journey into the Bangladeshi cuisine started with making Kasundi and learning about one of its most popular dishes Shorshe Ilish, hilsa shad in mustard sauce. Just like some other ethnic recipes in my collection, this one is not authentic. I think of it as some sort of bridge between West and East for mustard aficionados.