custard bun recipe.

 

Custard Bun Recipe (Liu Sha Bao / Nai Wong Bao)

Custard Buns are a popular dim sum favorite with soft, fluffy steamed bread filled with creamy, sweet custard. Known as Nai Wong Bao in Cantonese (sweet custard bun) and sometimes as Liu Sha Bao (lava custard bun with runny centers), these buns are light, pillowy, and irresistible.

In this post, you’ll learn how to make authentic homemade custard buns with step-by-step instructions, tips, and variations.

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Why You’ll Love This Recipe

• Soft and fluffy steamed buns.
• Rich, creamy custard filling.
• Perfect for breakfast, snacks, or dessert.
• Just like your favorite dim sum restaurant!

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Ingredients

For the Dough:

• 2 ½ cups all-purpose flour
• 2 tsp instant yeast
• 2 tbsp sugar
• 2 tbsp vegetable oil
• ¾ cup warm milk (or water)
• Pinch of salt

For the Custard Filling:

• 2 large egg yolks
• ½ cup sugar
• 1 tbsp cornstarch
• 1 tbsp flour
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

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Step-by-Step Instructions

1. Make the Custard Filling

1. In a saucepan, whisk egg yolks, sugar, cornstarch, and flour.
2. Slowly whisk in milk until smooth.
3. Cook over medium heat, stirring constantly, until thickened.
4. Remove from heat, stir in butter and vanilla.
5. Cool completely, then refrigerate (filling thickens as it chills).

2. Make the Dough

1. In a bowl, mix flour, yeast, sugar, and salt.
2. Add warm milk and oil, knead until a smooth dough forms (8–10 minutes).
3. Cover and let rise for 1 hour, or until doubled in size.

3. Assemble the Buns

1. Punch down dough, divide into 12 pieces.
2. Roll each piece into a ball, flatten slightly.
3. Place 1–2 tbsp custard filling in the center.
4. Pinch and seal edges, shaping into smooth buns.

4. Steam the Buns

1. Place buns on parchment squares in a steamer basket.
2. Let rise for 15 minutes.
3. Steam over medium-high heat for 10–12 minutes.

5. Serve

Enjoy warm, soft custard buns fresh from the steamer!

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Tips for Perfect Custard Buns

• Chill custard before filling — it’s easier to handle.
• Don’t overfill buns to prevent leakage.
• Use parchment paper squares to stop buns from sticking.
• For lava-style buns (Liu Sha Bao), add salted egg yolk powder to the custard.

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Variations

• Baked Custard Buns: Brush with egg wash and bake at 350°F (175°C) until golden.
• Coconut Custard Buns: Add shredded coconut to the custard filling.
• Matcha Custard Buns: Mix matcha powder into custard for a Japanese twist.

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Serving Suggestions

• Serve with Hong Kong Milk Tea for a true dim sum experience.
• Pair with other dim sum favorites like Egg Tarts or Steamed BBQ Pork Buns.
• Enjoy as a sweet snack or dessert after dinner.

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Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a steamer or microwave with a damp paper towel.
• Freeze unsteamed buns for up to 2 months; steam straight from frozen.

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FAQs about Custard Buns

1. What’s the difference between Nai Wong Bao and Liu Sha Bao?
Nai Wong Bao has thick custard filling, while Liu Sha Bao has a runny, lava-like filling.

2. Can I bake instead of steam?
Yes, baked custard buns are golden and slightly crisp, while steamed ones stay fluffy.

3. Can I make the dough with a stand mixer?
Yes, use a dough hook to knead for 6–7 minutes.

4. Can I use store-bought custard?
Yes, but homemade custard gives the best flavor and texture.

5. How do I prevent buns from collapsing after steaming?
Make sure your yeast is active and avoid opening the steamer lid too early.

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You May Also Like

• [Hong Kong Egg Tarts]
• [Steamed BBQ Pork Buns (Char Siu Bao)]
• [Pineapple Buns (Bolo Bao)]
• [Hong Kong Style French Toast]
• [Mango Pudding]

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👉 These homemade Custard Buns are soft, fluffy, and filled with creamy custard — just like dim sum! Try this recipe for a perfect sweet treat.