Add all the filling ingredients in a pot.

Cook them on low heat and stir continuously until the mixture thickens. It should be thick and not runny. If it is too runny or watery, add more starch water to help thicken it.

Place the filling in a container and allow it to cool before putting it in the freezer. This step helps make the filling more pasty and hold better in the dough wrapper.

In a mixing bowl, add the flour, sugar, black sesame powder, yeast, lard, and warm water.

Mix and knead the ingredients together until a smooth dough forms.

Then, roll the dough into a long cylinder.

Use a dough cutter to divide the dough into 60g portions.

Roll each portion into a small ball.

Next, flatten each ball into a small circular wrapper using a rolling pin.

Take a spoonful of black sesame filling and place it in the center of the dough wrapper.

Wrap and seal the edges of the wrapper by pinching until you form a ball.

Smoothen the buns by rolling them with both hands.

Place the buns in a steamer lined with parchment paper.

Then, put a small container filled with water and a small ball of dough in the steamer as well.

Cover the steamer and allow the dough to proof until the small ball floats.

Once the proofing process is done, steam the buns for approximately 13 minutes(Start timing once the water is boiling) or until cooked through.