Custard Buns Recipe (Lai Wong Bao - Authentic Hong Kong Dim Sum)
Custard Buns, also known as Lai Wong Bao, are soft, fluffy steamed buns filled with a rich and creamy egg yolk custard. This beloved Hong Kong dim sum dessert is known for its sweet, buttery filling that melts in your mouth when hot.
Menu: Custard Buns (Lai Wong Bao)
Prep Time, Cook Time, Servings
- Prep Time: 40 minutes
- Cook Time: 12–15 minutes
- Total Time: 1 hour 10 minutes (including proofing)
- Servings: 10–12 buns
Ingredients
For the Custard Filling
- 4 egg yolks
- 1/2 cup milk
- 1/4 cup sugar
- 2 tablespoons custard powder
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
For the Bun Dough
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1/4 cup sugar
- 3/4 cup warm milk or water
- 1 tablespoon oil
- 1/2 teaspoon baking powder
Step-by-Step Instructions
Step 1: Prepare the Custard Filling
In a bowl, whisk egg yolks, sugar, milk, custard powder, and cornstarch until smooth. Cook over low heat while stirring until thickened. Remove from heat and mix in butter and vanilla. Chill until firm.
Step 2: Make the Dough
In a bowl, combine flour, yeast, sugar, warm milk, and oil. Knead until smooth. Cover and let rise for 1 hour or until doubled in size.
Step 3: Add Baking Powder
Punch down dough and knead in baking powder. Let rest for 10 minutes to relax the gluten.
Step 4: Shape the Buns
Divide dough into equal portions. Flatten each piece and place a spoonful of chilled custard filling in the center. Seal carefully by pinching edges together.
Step 5: Second Proofing
Place buns on parchment paper and let rest for 15–20 minutes to become slightly puffy.
Step 6: Steam the Buns
Steam over medium-high heat for 12–15 minutes until soft and fluffy. Do not open the lid during steaming.
Step 7: Serve
Serve warm so the custard inside is soft, creamy, and slightly molten.
Tips for Perfect Custard Buns
- Chill custard before filling to prevent leaking.
- Do not overfill buns to avoid bursting.
- Seal tightly to keep custard inside.
- Steam on medium heat for smooth texture.
Common Mistakes to Avoid
- Runny custard – not cooked long enough.
- Burst buns – overfilled or weak sealing.
- Dense texture – insufficient proofing.
- Dry buns – oversteaming or low moisture dough.
Extra Info / Insights
Lai Wong Bao is a modern dim sum favorite known for its “lava-like” custard filling. When done correctly, the filling should be rich, slightly salty-sweet, and creamy. Some versions even include salted egg yolk for deeper flavor complexity.
Nutrition Information (Approximate per serving)
- Calories: 240 kcal
- Protein: 7g
- Carbohydrates: 35g
- Fat: 9g
- Sodium: 180mg
FAQ
- Why is my custard leaking? – It may not be chilled enough or buns are overfilled.
- Can I freeze custard buns? – Yes, freeze before or after steaming.
- Can I use salted egg yolk? – Yes, for a richer flavor.
- Why are my buns dense? – Dough was not properly proofed.
- How do I reheat them? – Steam for 5–7 minutes.
Internal Links
Related recipes: Char Siu Bao, Cheung Fun
Conclusion
This Custard Buns (Lai Wong Bao) Recipe delivers soft, fluffy steamed buns filled with rich, creamy custard. A perfect Hong Kong dim sum dessert that melts in your mouth with every bite.
