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    Home » Bread » Custard Bun

    Custard Bun

    Published: May 16, 2017 Modified: Sep 23, 2020 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Chinese steamed custard bun is one of the dim sum items. It also called nai wong bao (奶皇包).  This custard bun recipe is soft and has a lot of sweet yellow creamy custard filling.

    Love dim sum? Check out these steamed spareribs, lo mai gai, and turnip cake recipes. 

    Chinese steamed custard buns on a black plate with tea pot set at background

    What is custard buns (奶皇包)?

    Chinese steamed custard bun is a type of baozi, bun or bread custard filling. Custard bun also called nai wong bao (奶皇包) which is yellow milk bun. In addition, it originated from southern China and is a very popular Cantonese dim sum item that you can find at most of Chinese dim sum restaurants.

    Often, custard buns are eaten for breakfast or as a snack. Also, it is a kind of bread that use a steaming method. Therefore, Chinese called them buns. Besides, steamed custard buns are white flour bread with yellow creamy custard filling.

    Traditionally, nai wong bao steams in a bamboo basket and serves as dim sum like lo mai gai. And, custard bao is one of my favorite buns that I must order when I have dim sum.

    What are the ingredients in nai wong bao (奶皇包) ?

    The dough ingredients are flour, milk, yeast, sugar and salt. And, the custard filling ingredients are custard powder, corn starch, milk, butter, sugar and egg.

    custard buns ingredients

    Cooking tips for how to make Chinese steamed custard buns:

    • Put milk, sugar, yeast in a mixer and mix a little bit then wait for 5 minutes. After that, add salt and flour slowly into the mixer. Let the mixer run for 5-10 minutes.
    • Take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth. 
    • In a saucepan put milk, butter, egg, sugar, custard powder and cornstarch into a saucepan and mix it well. Then, turn on the fire small to medium and keep stirring until it thickens. Wait until it cools off then roll like a ball.
    • In this steamed custard bun recipe, I doubled the filling because I love more custard filling in the buns. Therefore, it yields around 12 smaller or 10 bigger nai wong bao.
    • Cut a small piece of parchment paper and place the buns on it to prevent sticking on the bamboo basket and steam it.

    FAQs:

    Can I refrigerate or freeze custard buns?

    Yes, you can refrigerate or freeze custard buns. Nai wong bao (奶皇包) can be refrigerated for few days. It will last longer when you freeze them.

    How do you reheat custard buns?

    If it straightens out from the refrigerator, the fastest way to warm up leftover custard buns is to microwave them for a few seconds.

    On the other hand, if buns are frozen, cover them with a wet paper towel. Then, microwave it for a minute or two depending on your microwave's power.

    However, personally I still like custard buns fresh and steamed from a bamboo basket. Normally, I will steam the frozen nau wong bao (奶皇包) for 5-8 minutes.

    How do you soften buns?

    When you microwave nai wong bao (奶皇包), the best is to cover it with a wet paper towel. Or, steam them in a bamboo basket.

    Instructions for how to make custard bun dim sum at home:

    yeast mixture in bosch mixer

    Dough:

    1. Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a mixer bowl, mix a little bit and wait for 5 minutes.

    salt and flour in a mixing bowl

    2. In the meanwhile, add ⅛ teaspoon of salt and 2 cups of all purpose flour in a bowl and mix it well. 

    dough mixing in the bosch mixer

    3. After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.

    dough in a sliver bowl

    4. Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)

    custard filling ingredients in a pot over the stoveFilling:

    5. While waiting for the dough to rise, let's work on the filing. I love more filling, so I double up the filling ingredients. Pour 1 cup & 4 tablespoons of milk, 4 tablespoons of butter, 2 eggs, 1 cup of sugar, 2 tablespoons of custard powder and ½ cup of cornstarch into a saucepan.  

    mix the custard filling ingredients with a whisk in a saucepan

    6. Whisk and mix it very well. 

    custard filling in saucepan

    7. Then, turn on the fire small to medium and keep stirring it. 

    thicken custard filling with a whisk in a pot

    8. Until it thickens and let it cool down a little bit.

    cut parchment papers into square

    9. At the same time, cut 12 pieces of parchment paper into square or rectangle shape. 

    custard filling roll into balls on a tray

    10. Divide custard filling into 12 pieces, roll it like a ball. 

    dough rise in the sliver bowl

    11. After the dough rises it doubles. 

    bread dough roll into balls on a tray

    12. Divide the dough into 12 pieces and roll it like a ball. 

    flatten the dough with a rolling pin

    Combine:

    13. Roll the bread dough and flatten it by using a rolling pin. (The sides are thinner, the middle is thicker.)

    custard filling ball on the flatten dough

    14. Place the filling in the middle of the flattened bread dough. 

    custard buns rising on the tray with parchment paper

    15. Close it and roll it like a ball. After that, place the buns on the parchment papers. Cover with a damp cloth. Let it rise for 15-20 minutes. 

    raw custard buns in the bamboo steamer

    Cooking:

    16. After that, place the buns into a bamboo steamer.

    steamed custard buns in bamboo steamer

    17. Steam it for 15 minutes.

    Chinese steamed nai wong bao custard buns top view with a tea set

    Enjoy this delicious Chinese steamed custard bun recipe! Also, check out these coconut buns, Chinese hot dog and pineapple bun Asian bread recipes.

    custard bun 奶皇包 and open half with custard filling

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    custard bun

    Custard Buns

    Chinese steamed custard bun (奶皇包) is a type of baozi, bun or bread. Custard bun is one of the dim sum items you can find at Chinese dim sum restaurants. Often, custard buns are eaten for breakfast or as a snack. 
    5 from 166 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Snack
    Cuisine: Chinese
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 167kcal
    Author: Tracy O.

    Video

    Ingredients

    (BREAD DOUGH) BUN:

    • 2 cups All purpose flour
    • 1 cup Milk
    • 2 teaspoons Yeast
    • 2 teaspoons Sugar
    • ⅛ teaspoon Salt

    FILING:

    • 1 tablespoon Custard powder
    • ¼ cup Corn starch
    • ½ cup & 2 tablespoons Milk
    • 2 tablespoons Butter
    • ½ cup sugar
    • 1 egg
    • ***(Double the filling if you like more filling)

    Instructions

    • Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a Bosch mixer bowl, mix a little bit and wait for 5 minutes.
    • In the meanwhile, add ⅛ teaspoon of salt and 2 cups of all purpose flour in a bowl and mix it well. 
    • After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.
    • Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)
    • While waiting for the dough to rise, let's work on the filing. I love more filling, so I double up the filling ingredients. Pour 1 cup & 4 tablespoons of milk, 4 tablespoons of butter, 2 eggs, 1 cup of sugar, 2 tablespoons of custard powder and ½ cup of cornstarch into a saucepan.  
    • Whisk and mix it very well. 
    • Then, turn on the fire small to medium and keep stirring it. 
    • Until it thickens and let it cool down a little bit.
    • At the same time, cut 12 pieces of parchment paper into square or rectangle shape. 
    • Divide custard filling into 12 pieces, roll it like a ball. 
    • After the dough rises it doubles. 
    • Divide the dough into 12 pieces and roll it like a ball. 
    • Roll the bread dough and flatten it by using a rolling pin. (The sides are thinner, the middle is thicker.)
    • Place the filling in the middle of the flattened bread dough. 
    • Close it and roll it like a ball. After that, place the buns on the parchment papers. Cover with a damp cloth. Let it rise for 15-20 minutes. 
    • After that, place the buns into a bamboo steamer.
    • Steam it for 15 minutes.

    Notes

    Cooking tips for how to make Chinese steamed custard buns:

    • Put milk, sugar, yeast in a mixer and mix a little bit then wait for 5 minutes. After that, add salt and flour slowly into the mixer. Let the mixer run for 5-10 minutes.
    • Take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth. 
    • In a saucepan put milk, butter, egg, sugar, custard powder and cornstarch into a saucepan and mix it well. Then, turn on the fire small to medium and keep stirring until it thickens. Wait until it cools off then roll like a ball.
    • In this steamed custard bun recipe, I doubled the filling because I love more custard filling in the buns. Therefore, it yields around 12 smaller or 10 bigger nai wong bao.
    • Cut a small piece of parchment paper and place the buns on it to prevent sticking on the bamboo basket and steam it.

    Nutrition

    Calories: 167kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 60mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 111IU | Calcium: 31mg | Iron: 1mg
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    Tracy O.
    About Me

    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

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