🥟 Custard bun (nai wong bao)

Name: Custard bun (nai wong bao)
Total time: 90 min
Yield: 12
Cuisine: China · Hong Kong and Guangdong
Ingredients: 300 g plain flour; 1 tsp instant yeast; 30 g sugar for the dough; 160 ml warm milk for the dough; 3 eggs; 80 g sugar for the filling; 150 ml milk for the filling; 30 g butter; 2 tbsp flour for the filling

Origin: China · Hong Kong and Guangdong

117kcal

per serving · 60 g

195kcal

per 100 g

4 gProtein6 g / 100 g

4 gFat6 g / 100 g

19 gCarbs31 g / 100 g

Custard buns are soft, fluffy steamed buns filled with a smooth, sweet custard of egg, milk, butter and sugar. The white dough is pillowy and slightly chewy, while the golden filling is rich and gently set. They are a classic dim sum item, served warm in bamboo steamers with tea.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: custard, egg, butter, milk

Contains glutenbecause of: flour

Contains dairybecause of: custard, butter, milk

Not keto31 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

flourcustardeggbuttersugarmilk

Recipe

12 servings90 min

Ingredients

300 g plain flour
1 tsp instant yeast
30 g sugar for the dough
160 ml warm milk for the dough
3 eggs
80 g sugar for the filling
150 ml milk for the filling
30 g butter
2 tbsp flour for the filling

Method

Mix the 300 g flour, yeast, 30 g sugar and warm milk into a smooth dough and leave to rise for 1 hour.
Whisk the eggs, sugar, milk and 2 tbsp flour, then steam or stir over low heat until set into a thick custard.
Beat in the butter while warm, chill until firm and divide into 12 balls.
Divide the dough into 12, flatten each piece, wrap around a custard ball and pinch closed.
Place on squares of baking paper, rest for 15 minutes, then steam over high heat for 10–12 minutes.

How to make it lighter

One bun is a natural portion; pair it with unsweetened tea rather than a sweet drink.
Cut the filling sugar to 60 g; the custard still tastes sweet.
Make smaller buns from the same dough to get 16 portions instead of 12.

History

Nai wong bao belongs to the Cantonese dim sum tradition of Guangdong and Hong Kong, where steamed sweet buns are a teahouse staple. Today they are found on dim sum menus across China and in Chinese restaurants worldwide.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →