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    Home » Bread » Custard Bun

    Custard Bun

    Modified: Feb 2, 2024 Published: May 16, 2017 by Tracy O. This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

    Jump to Recipe Jump to Video Print Recipe

    Chinese steamed custard buns are one of the dim sum items like taro buns, siu mai, steamed spareribs, lo mai gai, steamed meatballs and turnip cake. Also, it called nai wong bao (奶皇包) in Chinese. This custard bun recipe is soft and has a lot of sweet yellow creamy custard filling. Let's learn how to make these delicious homemade custard buns for breakfast or snack with tips, step by step photos and a video tutorial! 

    Love Chinese food? Check out these soy sauce noodles, congee, cheung fun  Chinese hot dog, salt & pepper squid, pan fried buns, scallion pancake, claypot rice and lobster yee mein recipes. 

    custard buns open half close up

    What is custard bun? (奶皇包)

    Custard bun is a custard filled bun. In Cantonese, we often called it nai wong bao (奶皇包) or nǎi huáng bāo (奶黄包) in mandarin Chinese which literally translate as milk yellow bread. It is a type of baozi, bun or bread. They are sweet bread commonly found in various cuisines around the world. The basic concept involves a soft bun dough filled with a creamy custard filling. 

    Also, custard buns can come in various shapes and sizes. In some variations, the bun is baked with the custard filling inside. In this custard bun recipe, the buns are steamed. Besides, custard buns usually for breakfast or as a snack. 

    Traditionally, nai wong bao (奶皇包) steams in a bamboo basket and serves it as dim sum items like lo mai gai, steamed meatballs, steamed pork ribs, siu mai, congee, taro buns, gai lan, soy sauce noodle and turnip cake. And, custard bao is one of our favorite buns that we must order when we go to yum cha (飲茶), the Cantonese tradition of brunch involving Chinese tea and dim sum.

    Where did steamed custard buns come from?

    Nai wong bao (奶皇包) originated from southern China. It is a very popular Cantonese dim sum item that you can find at most Chinese dim sum restaurants around the world. 

    What does custard bun taste and texture like?

    The taste and texture of a custard bun can vary depending on the specific recipe and cooking method. Generally, custard buns have a sweet and creamy flavor due to the custard filling. The custard itself is typically made with ingredients like milk, eggs, sugar, flavored with vanilla, and custard powder. The sweetness level can vary depending on personal preference.

    The texture of a custard bun is a delightful combination of soft, fluffy bun and creamy custard filling. The bun exterior is typically soft and slightly chewy which is very similar to other steamed buns. On the other hand, the custard filling is smooth, creamy, and rich. Therefore, it provides a contrast in texture to the surrounding dough. 

    Is this nai wong bao (奶皇包) recipe a golden lava bun?

    Nai wong bao (奶皇包) can be a golden lava bun or not, it depends on the recipe. A golden lava bun has a lava-like filling inside, a molten or gooey center. The taste is sweet and a little bit savory depending on the ingredients. Usually people use salted duck egg yolk, butter, custard powder, sugar, milk powder, and other ingredients. 

    However, in this custard bun recipe, the custard filling is not lava-like. The ingredients are milk, eggs, sugar, butter and custard powder with vanilla flavored. The filling texture is similar to this taro taiyaki filling. 

    Tools:

    Do I have to use a bamboo steamer?

    No, you don’t have to use a bamboo basket. Bamboo steamer is a traditional way for steaming various Chinese buns. The bamboo steamer construction allows the steam to permeate the food without causing condensation to drip back onto the buns and affect the bun’s texture. You don't have to use a bamboo basket if you don’t have one. You can use a metal steamer or a wok with a rack to steam them. 

    Do I need a stand mixer for this custard bun recipe?

    You don’t have to use a stand mixer for this nai wong bao (奶皇包) recipe. But, using a stand mixer or bread mixer will definitely save time and energy from kneading the dough. You can use hands kneading the dough if you don’t have a stand mixer. 

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

    In this custard buns recipe, it has two main parts: the dough and filling.

    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

    What is custard powder? 

    Custard powder is a powdered mix that is used to make custard, a creamy dessert sauce or filling. Typically, it contains cornstarch, vanilla flavoring, and yellow coloring to give the custard a golden yellow color. It depends on the brand, some brands also include additional ingredients like sugar or salt.

    I like to use this Bird’s brand of custard powder. It provides a smooth, creamy texture and a rich flavor. You can buy them at Walmart or order it online through Amazon. 

    Bird's custard powder in can

    Substitutions: 

    Can I use custard pudding powder?

    I don’t recommend using custard pudding powder because it may not have the same result. You may need to adjust and experiment with it. This custard bun recipe is tested and written with custard powder as the ingredient. 

    Storage:

    What to do with leftover nai wong bao (奶皇包)?

    Refrigeration:

    You can refrigerate them, it can last for 3-4 days. Place the wrapped custard buns in an airtight container or resealable plastic bag. Make sure to remove as much air as possible from the container to help maintain the freshness of the buns.

    Freezer: 

    Allow the custard buns to cool completely at room temperature after steaming. Then, wrap it individually with plastic wrap or aluminum foil. This helps prevent them from sticking together and allows for easier portioning when you want to thaw and reheat them.

    After that, place in a freezer bag or container. Make sure to remove as much air as possible from the bag or container before sealing to prevent freezer burn. You can freeze them for 3 months or more. 

    How do you reheat custard buns?

    Microwave:

    If it straightens out from the refrigerator, the fastest way to warm up leftover custard buns is to microwave them for 10-30 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.

    Steaming:

    However, personally I still like custard buns fresh and steamed from a bamboo basket. Normally, I will thaw the frozen nai wong bao (奶皇包) and steam it for 8-10 minutes.

    Instant pot: 

    Besides, you can warm up the frozen nai wong bao (奶皇包) in an instant pot, pour 1 cup of water and put a rack and nai wong bao (奶皇包) into the instant pot. Close the lid and vent. Then, push the manual button and adjust time for 5 minutes at high pressure. After that, let pressure release naturally.

    Cooking tips for how to make 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 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:

    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. 

    Are nai wong bao (奶皇包) vegan friendly?

    Traditional nai wong bao (奶皇包) are not vegan friendly because they contain milk and egg in the custard filling. However, you can make vegan friendly custard buns by using plant based ingredients. 

    Can I freeze nai wong bao?

    Yes, you can freeze nai wong bao for later. Wrap the cooled custard buns individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

    What can I do if the custard filling is not thick enough to make a ball like? 

    After cooking the custard filling, let it cool off a little bit. Then, scoop like a ball. If you cannot make it like a ball, you can scoop the filling directly on the flatten dough and close the sides like this taro bun recipe. 

    Instructions for how to make steamed custard buns:

    yeast mixture in bosch mixer

    Yeast mixture:

    1. Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just a 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

    Flour mixture:

    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

    Kneading dough:

    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

    Proofing dough:

    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 stove

    Filling:

    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

    Cooking filling:

    7. Then, turn on the fire small 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

    Cut wrappers:

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

    custard filling roll into balls on a tray

    Work on the filling:

    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

    Work on the dough:

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

    flatten the dough with a rolling pin

    Flatten dough:

    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

    Combine:

    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

    Steaming:

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

    steamed custard buns in bamboo steamer

    17. Pour 10 cups of water into the steamer and turn on high fire. When the water boils, put the bamboo steamer in and 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, pineapple bun, garlic cheese breadsticks, sugar donuts , egg tart, pineapple cake, pineapple filling and hot pot recipes.

    custard bun 奶皇包 and open half with custard filling

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    custard bun 奶皇包 and open half with custard filling

    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 198 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Snack
    Cuisine: Chinese
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes 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

    FILLING:

    • 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 a 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 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.
    • Pour 10 cups of water into the steamer and turn on high fire. When the water boils, put the bamboo steamer in and 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 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
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

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    Comments

    1. J says

      August 30, 2024 at 4:01 pm

      5 stars
      Hi! Can this be done with gluten free flour?

      Reply
      • Tracy O. says

        September 08, 2024 at 11:47 pm

        I haven't tried it with gluten free flour. I think the texture will be different.

        Reply
    2. Pedro says

      June 21, 2023 at 12:24 am

      Hi, thank you for sharing this recipe. I have found zongzi and baozi or steam buns are not available on chinese restaurants. I have few questions, is the steam cooking set on high and is thete any difference steaming on bamboo or using a metal steamer? Thank you very much, I look forward in making these 🙂

      Reply
      • Tracy O. says

        June 21, 2023 at 4:30 pm

        Normally I turn the fire or heat to medium high. You can turn to high heat, just make sure you have enough water for steaming.
        Using a bamboo basket to steam it has an aroma from the basket and the evaporated water won’t drip on the top of the buns. However, it is totally ok and fine to use a metal steamer. I have tried both and it works fine. Thank you for your questions!

        Reply
        • Pedro says

          June 25, 2023 at 11:46 pm

          Thank you Tracy for your response. So, I made this for first time today. However, I had few issues... When I did the custard filling I was stiring for over 15 minutes and althought the mix had thicken, when it cooled down was not thick enough to work with hands into a ball. Is there a risk to burn the filling if kept too long?

        • Tracy O. says

          June 26, 2023 at 5:17 pm

          Did you use custard powder? Not the custard flavored pudding powder. If the ingredients are the same, it should be thickened around 5-10 minutes after stirring it.
          Turn on a small fire and keep stirring it. Yes, it will burn the bottom, so you have to use a small fire and keep stirring it.
          If you cannot make it work with your hands because it is not thickened enough, you can just scoop on the flatten dough close and seal it like this taro bun recipe.
          https://www.ohmyfoodrecipes.com/taro-bun/

    3. Janet says

      January 12, 2023 at 9:46 pm

      Does the recipe change if I use instant yeast? Should I still add milk to the yeast?

      Reply
      • Tracy O. says

        January 19, 2023 at 8:32 pm

        Instant yeast does not require blooming which means to add and mix into the ingredients directly. However, you can still add the yeast to the milk.

        Reply
    4. Caroline says

      December 30, 2022 at 8:49 pm

      Hi! I don’t have a bamboo steamer so Is it possible to use a metal one?

      Reply
      • Tracy O. says

        January 02, 2023 at 1:45 am

        Yes, a metal steamer is ok too.

        Reply
    5. Alissa says

      September 03, 2022 at 8:02 am

      Hi! Do you think I could use the custard filling for the baked pineapple bun version or would this only worked for steamed buns? Thanks!

      Reply
      • Tracy O. says

        September 04, 2022 at 3:54 pm

        Hi Alissa,

        I think this custard filling should work for baked pineapple buns.

        Reply
        • Sam Macfarlane says

          June 19, 2024 at 9:14 am

          Hi Tracy,

          I plan to make these at the weekend as my 9 year old recently tried them at a restaurant and loved them!
          Can I ask if the dough is also the same for red bean paste buns? If so I'll double the dough and make half Custard and half red bean paste (red bean paste are my favourite!).

          Many thanks,
          Sam

        • Tracy O. says

          June 19, 2024 at 8:59 pm

          Yes, you can use this dough for taro buns or red bean paste buns (for steaming). If you are looking to bake it, use different dough like the pineapple buns, cocktail buns, cream buns or Chinese hot dog bread dough.

    6. Bee says

      July 07, 2022 at 1:36 pm

      5 stars
      Just finished making these, and they came out amazing! I decided to double the custard as well and am very glad that I did - it is so tender and delicious! 🥹

      Will definitely be making these again. Thank you so much for the recipe Tracy!

      Reply
      • Tracy O. says

        July 08, 2022 at 1:35 pm

        Hi Bee,

        Thank you for your comment! I am glad you enjoy it!

        Reply
    7. Krystal says

      May 26, 2022 at 7:14 am

      Is this possible to make without a Bosch mixer?

      Reply
      • Tracy O. says

        June 01, 2022 at 1:43 am

        Yes, sure! You can knead the dough by hand. Using the Bosch mixer or any mixer just help the process faster.

        Reply
    5 from 198 votes (196 ratings without comment)

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