Combine the raisins, currants, mixed peel, vegetable suet, stem ginger, apple, cinnamon and nutmeg. Finely grate in the orange zest then squeeze in the juice. Pour in the brandy, Seasoned Rice Vinegar, Premium Light Soy sauce and Plum Sauce. Stir well and leave the mixture to sit.
Stir together the flour and coconut milk to form a rough dough. Knead for 2-3 minutes, adding a little extra flour if necessary, until smooth. Tear the dough into 16 pieces and roll them into 10cm discs. Place 1 scant tablespoon of filling into the centre, then gather up the dough around the filling. Pinch the top tightly then place the ball seam side down onto the work surface. Gently roll it on the surface between your thumb and index finger, keeping it seam side down, until you have a smooth, round bun with no seams.
Put a large saucepan over a high heat and pour in enough water to come 2-3cm up the sides. Bring to a boil. Place 4 balls into a lined steamer basket and steam over the boiling water for 5-6 minutes, until they puff and firm up a little. Repeat with the remaining balls.
Stir a tablespoon of coconut milk into the cornflour and set aside. Pour the remaining coconut milk into a medium saucepan then add the sugar, Pure Sesame Oil, vanilla paste and cornflour mix. Bring to a simmer and cook for 8-10 minutes, stirring constantly until it thickens to a creamy custard.
Serve 2 steamed buns per portion with custard. Scatter over the chopped ginger and the cinnamon, add a few drops of sesame oil and serve.
You will need a steamer basket for this recipe. You could also use a colander.