Chinese steamed custard buns also called Nai Wong Bao are deliciously sweet dessert. A popular Asian treat found at Dim Sum restaurants, but I’m going to show you how to make these right at home!
Growing up in the San Francisco Bay Area, my family and I would have dim sum at least once a week at our favorite Chinatown teahouse. It was exciting to see the servers push shiny silver steam carts filled with goodies around to each table. The pushcarts are loaded with different types of a la carte items like steamed dumplings, rice noodles with seafood or meat, chicken feet, sticky rice, and sweets.
I don’t speak Cantonese fluently, but I began to learn quickly how to order my favorite foods at Chinese restaurants. Even to this day, I anticipate the steam cart that brings my favorite dim sum treat; Nai Wong Bao or steamed custard buns! This is my absolute favorite comfort food, and I am delighted to share this bun recipe with you.
How to Make Steamed Custard Buns
To make homemade custard steamed buns is a labor of love, but well worth the time and effort! I recommend making the dough in the morning so that you can enjoy dessert after dinner.
The dough is made with yeast, so time is needed to allow for the fermentation process or “proof” several times at various preparation stages. When the dough has completed the fermentation steps, it’s ready for shaping into buns!
This method is called, “dough breaking,” you use your hand to separate each piece instead of a knife because it will be easier to shape back into round dough balls.
Once each piece of dough is separated, they’re rolled into balls, flattened, and rolled out to be large enough for adding the delicious custard filling. You can also make these buns into sliders by adding your own favorite fillings after you slice them!
A generous tablespoon of custard filling is placed in the center of each dough round. The custard should be scoopable (not runny) and hold shape so that it is easier to handle the bun once filled.
With the filling added, begin to pleat the edges of the bun, slightly stretching the corners of the dough to meet another side and pinch them together. As you fold the dough with your right hand, you are simultaneously twisting the buns with the left hand, resulting in a tightly encased ball.
The seam of the custard-filled bun is placed on the bottom, so the surface is nice and smooth when steaming. You can also keep the beautiful twisted seam side up when cooking for a similar look as my char siu bao recipe, a savory bun made with pork filling.
Whenever we would go to the tea house for dim sum, I would always tell whoever was closest to the server to ask if they had “the custard buns.” I knew they were the right ones when they arrived with a small red dot in the center of the pastry.
For authenticity and to bring back childhood memories I used food coloring and a small round stamp to create the red dot on the custard buns after they were steamed.
These heavenly pastries are so delicious that I always have to bring a pink box filled with more Nai Wong Bao home when I visit Chinese bakeries. When I make these buns at home, I can tell you that they don’t last very long!
This Chinese steamed custard bun recipe turns out soft, tender, and just the right amount of sweetness. Your sweet tooth will be undeniably satisfied after eating this soul-satisfying treat!
More Chinese recipes
The importance of yeast
Steamed custard buns are made with yeast dough. Fermentation of sugar in the dough by the yeast called Saccharomyces cerevisiae helps the dough to rise. Yeast can be killed at temperatures above 138°F (43°C), so make sure not to add water or milk hotter than directed during fermentation. This a long process, however, the result is worth the wait!
Chinese Steamed Custard Buns
Ingredients
Custard Filling
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 5 large egg yolks
- ¼ cup cornstarch
- ¼ cup unsalted butter, cut into 4 pieces
- 1 ½ teaspoon pure vanilla extract
Steamed Bun Dough
- 1 teaspoon granulated sugar, for proofing the yeast
- ¼ cup water, warm
- 2 ¼ teaspoons active dry yeast
- 4 cups all-purpose flour
- 2 tablespoons vegetable shortening
- ½ cup granulated sugar
- 1 cup whole milk, warm (100 to 110°F / 38 to 43°C)
- 1 tablespoon vegetable oil
- 1 tablespoon baking powder
- 4 ½ teaspoons water, cold
Instructions
Custard Filling
- Add the milk and cream in a medium-size saucepan. Bring to a simmer over medium heat. Whisk in 1⁄4 cup sugar until dissolved and then turn off the heat.
- In a medium-size bowl, whisk together the egg yolks and 1⁄4 cup sugar until smooth.
- Add the cornstarch to the egg mixture and whisk until incorporated.
- Remove the simmering milk mixture from the heat. Measure a 1⁄4 cup, then gradually add it to the egg mixture, whisking constantly to temper. Gradually add the tempered egg mixture to the remaining milk mixture, whisking constantly.
- Place the saucepan on the stove, heat over medium-high heat. Whisk constantly until the mixture slightly thickens, 3 minutes.
- Turn off the heat and remove the saucepan from the stove. Whisk in the cold butter and vanilla until incorporated.
- Cover with plastic wrap and refrigerate until chilled and set, at least 2 hours. The custard can be made a day in advance.
Dough
- Dissolve 1 teaspoon sugar in warm water (100 to 110°F / 38 to 43°C), sprinkle yeast over. Let stand 2 to 3 minutes and then stir to mix well. Let sit until it starts to foam, 10 minutes.
- Sift flour and make a well in the center. Whisk together the shortening, ½ cup sugar, yeast mixture, and milk. The fat will not completely dissolve into the liquid.
- In a large mixing bowl combine liquid mixture with the flour. Gradually incorporate the liquid into the flour to make the dough.
- Knead the dough for 10 minutes, sprinkling with flour as necessary.
- Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
- Punch dough down and flatten out to about ¾ inch thick.
- In a small bowl mix together the baking powder and cold water. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer).
- Roll dough up and knead about 10 minutes or until smooth. The dough should be firmer than regular white bread dough.
- Cover and let rest 30 minutes.
Dough Breaking
- Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1 ¼ inch in diameter.
- Mark into 6 equal parts, 1 ½ inch long.
- Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away to break off a small dough piece. Continue breaking until you have 24 pieces.
Dough Rolling
- Flatten each piece of dough with your palm.
- Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
- Roll to leave the center thick; thinner edges are easier to pleat.
Assembling
- Place about 1 tablespoon of filling in the center of each dough round, flat side up.
- Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round-side up on a square piece of parchment paper (2.5 X 2.5 inches).
- Let buns rest, covered for at least 30 minutes.
Steaming
- Add enough water to a pot, about 1 inch in depth. The water should not be touching the bottom of the steamer insert. Cover the pot and bring to a boil.
- If a flat lid is used to cover the steamer, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
- Add the first batch of buns in the steamer. Cover and steam on medium-high heat for 5 to 6 minutes. Do not uncover during the cooking process.
- Turn off the steam before opening the lid, remove buns with tongs and then add the next batch. Repeat the steaming process until all of the buns are cooked.
Equipment
Notes
- Dough recipe adapted from International Cuisine, (Unbranded)
- Buns can be refrigerated in a resealable plastic bag for up to 3 days. Reheat the buns in the microwave until softened, 15 to 20 seconds.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Amma Johnson says
These were absolutely delicious and easy to make. Just expect to be in the kitchen all day. I definitely recommend making the custard a day ahead of time. Will be trying these with other flavors. Hopefully red bean paste!
landry saul says
These look awesome, i’m gonna give ‘em a try today. Do you happen to know if they freeze well?
Jessica Gavin says
Yes, you can freeze the steamed bubs. Let me know how it goes!
Orlee Hauser says
They turned out amazing! Thanks!!!!
Jessica Gavin says
You’re welcome, Orlee!
Jenny Guan says
This is my go-to recipe for custard! I rarely make steamed buns, but I do make a lot of macarons and this custard is the PERFECT filling for my macs, and is always a big hit! Thank you Jessica for your amazing recipe! ?
Jessica Gavin says
You’re welcome, Jenny! I’m so excited to hear that this custard recipe works well for macarons too!
Yvonne Tang says
Thanks Jessica for the thorough instruction on how to make steamed custard buns.
I substituted the custard filling with red bean paste filling which I made from scratch. I followed your instruction on making the dough and you are right about the baking powder. It stabilized the dough and after steaming, they stayed high and retained the perfect round shape. I was so pleased with the result. Just can’t thank you enough.
Since I have success this time, I will make another batch with custard filling tomorrow.
Jessica Gavin says
Great job, Yvonne! Wow, red bean paste sounds incredible! I’m so impressed that you made it from scratch.
Elena Abbruzzi says
what can you use instead of shortening? I don’t have any
Jessica Gavin says
You can use unsalted softened butter. However there is some moisture in the butter, so the dough may be slightly less tender compared to shortening.
Caitlin says
I’ve made these twice now and they are absolutely delicious! But I can’t seem to get the dough to rise. I thought maybe the first time I killed the yeast by using water that was too hot. But the second time I made sure the water wasn’t so hot and the yeast bubbled up. Still no rising. Any idea what I might be doing wrong? :/
Jessica Gavin says
Where are you rising the dough? How warm is it in the area you are doing the rising? You can easily test by turning on an instant-read thermometer to check the temp of the room. It might not be warm enough.
Justin M says
I’ve made these for the past 3 years when we celebrate Chinese New Year and everyone loves them…even the skeptical. I usually substitute 1/2 coconut milk for the whole milk and the other half for the heavy cream in the custard and add a little 1% milk until the dough is the right consistency. Works just fine. 1 can of coconut milk is just right for two batches. One of our favorite recipes.
Jessica Gavin says
Wow, I’m so happy to hear that making the custard buns is a new year tradition! Thank you for sharing the recipe for making a more coconut-flavored custard. I’ll have to give that a try!
Joanne says
Jessica, I made this yesterday and it was really perfect in every way. I’ve made several bao recipes and yours is the fluffiest, by far! But the kneading was exhausting, haha! I was wondering…do you think I can use my stand mixer with bread hook to do the kneading without sacrificing that wonderful texture?
Jessica Gavin says
Thank you, Joanne! Yes, you can adapt the recipe to knead in the stand mixer. Use the low setting 2, for about 2 minutes. It should form into a ball, you don’t want to over knead. Let me know how it goes!
Joanne says
Thanks for your quick reply! I didn’t have time to wait for your response so I took a chance with my mixer for the 2nd knead (I kneaded by hand for 10 min for the first knead). I guessed about the time and kneaded with stand mixer for 5 min. I freaked out because when i googled it, Kitchenaid said to knead breads no more than 2 min and i had images of a really tough bao. But I’m happy to report that it was still delicious and soft. I gave it an extra 20 min of proofing (proving?) time, just in case so maybe that helped. The soft and fluffy bao was very similar to 100% hand-kneaded baos that i made yesterday—-and a lot easier on my body. Anyway, mahalo for an amazing recipe. I’m impressing people left and right with it!
Jessica Gavin says
Thanks for sharing your mixer modifications, I think a lot of people will find your experience helpful. Great job, Marilyn!
Ashley Le says
Excellent recipe! This is for sure a crowd please and even my picky family members love this!! Thank you for sharing!
I would love to make the custard Thai tea flavored. Do you think I could cook the Thai leaves in the milk/cream, let it steep, turn on the heat again until it simmers then proceed with the rest of the recipe?
I’ll try it regardless! Thank you!!!
Jessica Gavin says
You’re welcome, Ashley! I’m thrilled to hear that the whole family enjoyed the custard buns. Yes, I think you could steep the leaves over low heat in the milk, you don’t want it to boil or it will curdle. Let me know how it goes!
Custard lover says
Hi Jessica! Just tried this recipe — all my family and friends loved it! I even tripled the custard recipe & still came out great.
How far ahead can I make the custard alone? Can I freeze? If so, how long? Thank you!
Jessica Gavin says
Great job! I would use the custard the same day for the best texture. It does not freeze well.
Mary says
I made your Chinese steamed custard buns and they were wonderful! I did another batch of the the custard filling and put the custard filling in a Bolo (pineapple) bun and it worked great for that too! A question though….does the custard freeze well? I think we will have everything eaten in a few days but my mom wants to freeze a few of the steamed and the baked buns. Thank you!
Jessica Gavin says
Hi Mary- The buns freeze well! I’ll have to try the filling in bolo baos!
Allie says
Hi Jessica, I dont really understand how baking powder and water could act as a stabiliser for bun making… could you please help to elaborate on this? Thanks! I would appreciate it!
Johnathan Lam says
The baking powder helps to keep the buns from deflating after they come out of the steamer. I have tried both methods, mixing the baking powder with the flour at the start and following Jessica’s method. My buns deflated when I mixed it with the flour. Listen to Jessica.
Jessica Gavin says
Thanks for sharing your experience, Johnathan! I’m sure others will find it helpful when making the steamed buns.
Grace Garcia says
I made these buns last night and they were amazing. I will make them again and again. Thanks for the great recipe!!
Jessica Gavin says
Great job Grace!
Kass says
The dough I made for the buns was very dry and even after kneading it for more than the recommended time the dough didn’t bind.
Jessica Gavin says
How did you measure the flour? Perhaps you can add a bit more water if needed next time.
Thao says
I stumbled across your website when I was looking for a custard bun recipe. You were right, it was time consuming but I like your clear instructions, although I would have loved to watched a video guide of how the dough should look, how to shape the bun.
Initially my custard was still runny after being in the fridge for a day, so I cooked it again to thickened it and I love it!! I did reduce the amount of sugar and that just right for my taste.
The dough, on the hand, was quite dense and chewy once steamed not light and fluffy. I rarely play with yeast, so I’m not sure if I’ve over-proofed the dough, under or over-kneaded it. Does putting less amount of sugar in the dough affect it?
Nevertheless, thank-you for putting up this recipe with step by step instructions. I will try this recipe in the future.
Jessica Gavin says
I appreciate your feedback, Thao! Next time cook the custard until it thickens up, it shouldn’t be runny. But I’m glad that you had success reheating it the next day. Did the dough rise properly before forming into balls? It could be dense if the yeast is killed or didn’t get a proper rise (ie. room not warm enough or it doesn’t expand in size over time). I would not change the amount of sugar in the bun recipe, it could make it less tender and more dense.
Shirley Chan says
I made 12 today and it was a hit. It taste really good. Just like the restaurants. I was pleasantly surprise i made it. My husband ate three of them. I am going to make a batch tomorrow for my parents and brother.
Thank you for sharing your recipe.
Caitlyn says
Hi Jessica! This recipe looks delicious and I can’t wait to try it, but I was wondering if there was a substitute I could use for the whole milk in the dough? I saw online I could use 1/2 cup of evaporated milk mixed with 1/2 cup of water. Would that work?
Jessica Gavin says
Yes, you can use equal parts evaporated milk and water to make something similar to whole milk.
Monica Liu says
Thanks for this recipe! It’s not easy to have dim sum where I live especially with the recent COVID times! I made these yesterday and steamed for breakfast this morning and they turned out great. Really tasty and my kids approve. I followed the recipe strictly. The only thing is I could do with more practice wrapping the filling! But pretty pleased with the result seeing as this was my first attempt making bao ☺️
ayana says
Hi Jessica thanks so much for your recipe! I was looking for a custard recipe that didn’t require custard powder for my pineapple buns (do you think they would work as well?).
I was hoping to make some pineapple buns with and without custard. Does the custard freeze well if I wanted to use it again for the future?
Jessica Gavin says
I think the texture would be best if making the custard from scratch. The cornstarch loses some thickness when frozen and reheated. It’s okay to freeze the baked/steam buns with a small amount of custard, but I would recommend against a large amount of the custard alone.
Georgia says
I never leave reviews but WOW this was amazing. I followed your recipe exactly and while it did take me all day, they tasted the same if not even better than the ones we get from Chinatown. Thank you for this!! The best dessert I’ve made in awhile.
Jessica Gavin says
Thank you for your feedback Georgia, this means a lot! It’s my favorite dim sum treat, so glad it met your expectations!
Laishan says
Hi Jessica,
I am trying out your recipe and I couldn’t get the yeast to bubble up when I add it to the 1/2 cup of sugar and dissolve it in 1/4 warm water. I did it twice and waited for over 15minutes. The yeast stayed the same and have no reaction in the sugar water. I am sure the yeast works because I have been using it on other recipes. Did I do something wrong? And can I substitute vegetable shortening with butter?
Thank you for your recipe,
Laishan
Jessica Gavin says
Thank you for your comment! I’ve updated the recipe so it’s more clear how to divide the sugar for making the dough. Yes, you can substitute butter for vegetable shortening, but the flavor and texture will be slightly different and the buns may be more yellow in color due to the milk solids. Please let me know how it turns out!
Baker says
Hi Jessica! I don’t have baking powder, is there a substitute I can use?
Jessica Gavin says
You can use 3/4 teaspoons of baking soda combined with 1 1/2 teaspoons of cream of tartar to replace the baking powder.
Sarah says
Hi Jessica!
Thanks for the great recipe. I’ve broken it up over two days and have now made my dough and custard. I do want to steam them after filling them but I honestly might not be able to do that today after the proofing period. How long can I leave the filled buns I’m the fridge before I steam them? If I leave them overnight is that okay?
Jessica Gavin says
Hi Sarah- You can refrigerate the buns before steaming up to a day in advance, make sure to cover them well so they don’t dry out.
Annemarie Barnes says
I followed the recipe religiously but they turned out to be an absolute disaster!? I couldn’t make then into balls – they looked more like slugs with the custard oozing out of them! Will need to try them again!!0
Jules says
Can I substitute tapioca starch for cornstarch?
Jessica Gavin says
I would not recommend using tapioca starch for the custard.
Noemy Padilla says
Hello I wanted some clarification on how much sugar to use when you are making the dough it says divided. And so I used half of it which makes it equal parts water and sugar, right? My yeast didn’t rise as I thought it would.
Custard came out great but would just like clarification of measurements for the dough when starting it out!
Thank you.
rita says
i tried these out today! the filling was really tasty, but the bun itself was a massive fail :((( it was really tough, dense and chewy, not at all airy and soft like i thought it’d be. I HAVE NO IDEA WHERE I WENT WRONG. i definitely added yeast and baking powder…
Jessica Gavin says
Thank you for trying the recipe Rita! After you kneading the dough how was the consistency? Did it feel tough or elastic? Did the dough double in size after rising the first time?
rita says
the dough was very firm :(( i had waited 2 hours for the dough to rise. i don’t think it quite reached double, maybe increased by 50% before it stopped rising.
Jessica Gavin says
How was the flour measured?
Cahill says
Is coconut oil a good substitute for the shortening in the dough.
Jessica Gavin says
Hi There- Yes you can use coconut oil instead. Please let me know how it turns out!
Erin says
Thank you for sharing this! We are in rural Vermont, and a friend decided she wanted to do a Chinese style dim sum for New Year’s brunch yesterday. I’d only been to dim sum once, many years ago, and wasn’t sure what to bring and ended up being assigned “something sweet”. These were very manageable thanks to my general bread baking expertise, and came out beautifully. I did use leaf lard instead of vegetable shortening, but otherwise followed to the gram. They were fluffy, sweet without being overwhelming, and had a lovely sheen to them. Every step was exactly right, from amounts to timing. I formed them at night, put them in the fridge, then steamed them at the party. Some former New Yorkers said they were just like the ones they remember from restaurants. We resteamed leftovers today, and they were just as good as yesterday. (thanks for all the comments about the keep/cook options!) Thank you for sharing these with enough detail that a complete newbie could do them justice.
Pari T says
I tried these twice, and they were great both times! My dough was incredibly wet though, and I had to add about 1/3 cup extra flour, and I was only making 12 buns. The custard was pretty thin, but I heated it up again and it became pretty solid, which was easy to work with 😀 I didnt bother waiting for it to chill a second time and it didnt really change anything.
But the end product was worth all the ups and down!
Megan says
I’m trying to make them now and I can’t wait! I use to go to a bakery in Chinatown (SF) and get these all the time, but since I moved to the east coast I haven’t been able to find any. Hopefully I can make these correctly and be able to have them all the time!
Jessica Gavin says
I can’t wait to hear what you think Megan! They freeze well too.
Alberto says
I just made it. Thank you for the recipe. The custard was PERFECTION and delicious. The dough was too “yeasty” in flavor. I wonder if it could be reduced. The yeast overwhelms the entire flavor. But thank you for posting this. It has been hard to find a recipe for steam buns that is easy to make and has good consistency for dough.
Nikki says
Hi,
So when I steamed the bao, some don’t stay round but would deflate in the top center. How do I prevent this? Also, my bao is not as soft as I was hoping. Do I just add more milk/water next time? Or is it because I let it rest for more than 30 minutes after kneading? Thanks.
Jessica Gavin says
I haven’t hade issues with deflating before. How rapidly is the water boiling when steaming? Maybe turn that down a little. How thick is the custard, how much have you added? Did you keep the dough covered when resting?
Nikki says
I have the heat on medium. Some deflates, others do not. Custard is not very thick. And I did keep the dough covered. I do love the taste. I did let the dough rest for over an hour.
Jessica Gavin says
I would chill the custard in the refrigerator to make it thicker before you add it to the filling to help with the deflating.
Marielle Tedlos says
Accidentally put baking soda instead of baking powder. What should I do?
Jessica Gavin says
Did the buns still rise?
Nancy B says
My 15 year old son and I made these today, at his request. He loves these and really wanted to try to make them. Thank you for a straight forward and delicious recipe. I am happy to say that they came out great!
Helen Tsang says
Although it was labour intensive the buns turned out delicious. Question I have is that the steam buns in the restaurants are fluffier than these. The recipe wasn’t clear on how much of the diluted baking powder was I supposed to brush onto/incorporate into the dough. I only brushed generous but did not use half of it. Is that the trick to get fluffy buns?
Jessica Gavin says
Hi Helen- Thank you for making the recipe! I use all of the baking soda mixture to give it extra rise.
Sherene says
Hi Jessica,
Just to double confirm it is Egg yolk Not Salted Egg Yolk?
Jessica Gavin says
Yes, egg yolk.
Ashley says
The comments talk about custard powder, but I don’t see that in the list of ingredients. When do you add that and how much?
Why do I create a well in my flour if I am adding my flour to my wet ingredients? This is my first time making anything bread-like.
Thanks!
Jessica Gavin says
Hi Ashley- Great questions! I had an old version that I have updated in the past year, so there is no longer any custard powder in the recipe. I’ve updated the recipe so that the liquid is added to the flour, thank you!
Caroline says
I would love to make this today but I only have tapioca starch on hand. Do you think this can substitute for the corn starch? Thanks.
Jessica Gavin says
Hi Caroline- From what I’ve read you can substitute 2 tablespoons of tapioca starch for 1 tablespoon of cornstarch. So double the amount for this recipe. I haven’t tried this, so I’m hoping that it would be too thick. Please let me know how it works!
Claudia says
I want to try this with coconut cream instead of regular cream in the custard
Jessica Gavin says
Hi Claudia, I think you can substitute coconut cream for the heavy cream for the custard.
Caroline says
Hi Jessica– I took the entire day to make these; it was a fun project! They turned out pretty great. My custard was a little runnier than what yours looks like in the picture so folding the baos was a little challenging! Thanks for the recipe!!
Shirley Steinbarger says
I can’t wait to try this! For the custard…. My husband is lactose intolerant, can I substitute lactaid milk and does it have to be whole milk (we use skim)?
The lactose intolerant part shouldn’t be an issue for the bun part, same question about using whole milk.
Jessica Gavin says
Hi Shirley- I think skim lactaid will work. The custard won’t be as rich, but it will still taste yummy! Let me know how it goes 🙂
cherrybulbgirl says
Hi Jessica!,
I was looking for recipes to make Chinese steamed custard buns, yours seems straight forward and easy, i attempt to try it out today or tomorrow. However, may i know what if i’m using instant dry yeast? I happen to have instant dry yeast only at this moment. I’m referring to TIPS #3. Which part of the recipes should i omit? I’m new to baking.
Thanks~
Jessica Gavin says
Hi Cherry! I’m excited that you want to make the custard buns. I have not tried making the recipe with instant dry yeast, so I have not tested instant dried yeast instead of active dry. Here is what I do know, the liquid used in the recipe activates the yeast, incorporated between 120 to 130°F (49 to 54°C) for most products. After kneading, the dough rests for 10 minutes to relax the gluten in the dough, it is then shaped and allowed to rise until double in size (no need for the first proofing step). Rise time is much faster, usually an hour or less. So for this recipe I would try mixing the sugar, yeast and flour together. Then I would heat the water and milk to 130 F, dissolve the fat in the water and mix with the dough, and knead for 10 minutes and allow to rest for 10 minutes, skipping step 5. Then roll out the dough and add the baking soda mixture. Follow the rest of the directions. Let me know if you use the instant dry yeast instead!
Ugene says
Hello, I’m new and very exited to try this recipe. I was just wondering how you steam them?
Jessica Gavin says
Hi Ugene! I cut small squares of parchment paper and place the buns on those before they steam. Then I use a big steamer (I have a tamale steam that has a flat steamer insert that can fit about 4 to 6 buns). But you can use a medium sized pot with a steamer insert, and steam a few buns at a time. If you have a large steamer, you can put the buns in a bamboo steamer and steam in the pot. Here is a video on how I steam Chinese buns: https://www.jessicagavin.com/steamed-pork-bun-recipe/
Andran says
Jessica 🙂 I’m making these tonight! Can I bake these? Instead of steaming?
Thank you!
Jessica Gavin says
How Exciting Adran! I would recommend steaming for the most tender custard buns.
Kim says
Dear Jessica,
what a wonderful website – I really enjoyed having a look around and while the dough was rising, I started the crispy roasted chickpeas 😉
I just finished eating the buns and they were delicious but I have a question. The dough was very runny and the custard would leak out while the buns would fall apart. I ended up adding a lot more four because they were also very sticky. Not a big problem because I just steamed the buns on parchment paper and added the custard on the side but do you have any idea what happened and how I can get the dough to be firmer and more “manageable” next time?
Thanks and looking forward to trying many more of your recipes!
Jessica Gavin says
Hi Kim! I’m so glad that you got to try a few recipes. The Chinese steamed buns is definitely one of my more challenging recipes, and so happy to hear you liked them! Quick question, was the custard itself runny or thick? I haven’t had the experience of runny dough, more of the opposite where it was thick and stretchy. I think adding more flour as needed is a great idea, I think measurements can vary sometimes depending on how we scoop out the flour and how much moisture it has been exposed to. A few questions; 1) how much water did you add to the baking soda?, 2) How did you measure the flour?, 3) Was the temperature of the milk and water added to the bread 105 degrees or below?
Tami says
Oh my goodness ! I ate those little buns in Thailand for the first time and I could never find a recipe. But now ihave! I will definitely try these and tell you about my success … 🙂 I hope I can find all of the ingredients here in Germany :S
Lots of love from Bavaria 🙂
Jessica Gavin says
Hi Tami from Bavaria! So nice to meet you 🙂 These are my favorite Chinese desserts from since I was a kid! I can’t wait to hear how it goes, let me know if you need help finding anything on amazon 🙂
Marcella Purnama says
I’ve stumbled into your site while browsing for custard bao recipe on Pinterest and I have to say, it’s a success! I used margarine/butter instead of lard/shortening though, and it really works!
It’s my first time making bao, and I have some troubles with the pleating but I have to say I’m quite surprised that they turn out ok in the end :). I’m a fan! Can’t wait to browse and try your other recipes 🙂
Jessica Gavin says
I’m so proud of you Marcella! Definitely not an easy recipe, but so worthwhile. It’s one of my all time favorites 🙂 Let me know if you have any questions about any other recipes, I would also love to hear your feedback!
Bonny Larasati says
hello! i was wondering if i cook it in the steam oven, what’s the temprature for the steam oven to avoid over cooked custard?
and can we keep it in the heat to serve it hot?
thanks!
Jessica Gavin says
Hi Bonny! I’ve never baked in a steam oven before, does your oven have some manufacturers instructions? It sounds like an interesting technique!
Nat says
I made these and they turned out fantastic!
Jessica Gavin says
Hi Nat- Thank you for trying the recipe, I’m so happy they turned out great for you!
rebecca ruiz says
if i add food coloring to the dough at the end of the kneading process will they be ruined? i love custard buns but they always looked plain to me. i’d like to make them pink!
Jessica Gavin says
Hi Rebecca! Maybe you can try to add a drop or two to the milk so that it mixes in more evenly and the dough does not get over worked at the end. Let me know how it goes!
Kailia says
I just tried this sticky bun recipe today on my day off from work. I love this recipe, The preparation takes awhile but so worth the work in the end result. I also tried a filling my boyfriends mom uses. Dehydrated mushrooms, oyster sauce, sugar, sesame oil, three small cooking onions, corn startch. Mix it together leave in the fridge for an hour or two, I like two hours. Then use the custard as well as the mushroom filling. The dough recipe is amazing. Thank you!
Doreen Corbey says
I put a spoonful of jam in a few so some were jam & custard buns. ACtually they were quite sweet, so the plain custard buns were better. i used birds custard powder. I will try chocolate spread next time instead of custard, for a change! I put half the buns in the freezer and brought out 1 a day to steam. they were perfect! thank you.
Jessica Gavin says
Hi Doreen- I’m so glad that you enjoyed the recipe! I’m impressed that you tried different fillings, let me know how the chocolate filled ones turn out!
Marshall says
I AM GOING TO try your recipe THIS AFTERNOON. I HAVE MADE CUSTARD FROM SCRATCH MANY TIMES. DO YOU HAVE TO USE CUSTARD POWDER FOR THESE BUNS? Or CAN I JUST USE A STIFF CUSTARD FROM SCRATCH?
Jessica Gavin says
Hi Marshall! I think you can definitely use a stiff custard from scratch for this recipe. Just let it chill before filling, that will make it much easier to scoop and fill the buns. Looking forward to hearing how your experience goes for making custard buns!
Cindy says
Hi Jessica! I’m excited to try making these. I was trying to figure out the conversions for the custard part of the recipe and wondered if you might have an equivalent of the ingredients in cups/tablespoons/teaspoons/etc and the like? thanks in advance!
Jessica Gavin says
Great question Cindy! I’ve updated the instructions with metric units as well.
Please let me know how the recipe turns out for you. Before you start making the custard, check out my comments section at the end of the post. There are a lot of great questions and answers for troubleshooting. Just make sure to continuously stir the custard over medium heat and don’t stop until it thickens! The custard should not be runny, it should be a thick pudding. Good luck!
If you love baking, I would highly recommend a digital food scale, your measurements will be much more accurate. I got mine from target and love it!
Shelley Hinatsu says
I’ve made a similar recipe before the filling didn’t turn out at all, this one looks most like the ones I’ve had in restaurants and would like to try, but I have never heard of or seen custard powder in stores, where can I get it?
Jessica Gavin says
Hi Shelley! I use the Dr. Oeker Crème Brulee product, which I have purchased at Albertsons. Doing a quick search online, it looks like walmart, wegmens and amazon also sells the product. You will need 160 g of the custard powder for the recipes.
http://www.amazon.com/European-Gourmet-Bakery-Classic-Brulee/dp/B000NY31I6
nick says
We just made steam buns this morning from your recipe but with sweetened bean paste, So Great! The only part we still need to get right is the pleating and folding, so ours were a little ‘original’ but otherwise they were great! Thanks!
Jessica Gavin says
Hi Nick- Thank you for trying the recipe! The sweetened bean paste sounds amazing! No worries on the pleating, practice makes perfect, and is fun to eat! 🙂
Sally says
Hi, I just made the custard. I was wondering if I stored the custard in the fridge in the saucepan or do I transfer it to another bowl? Also, the custard is thick, but not very solid like in the picture. Is that okay and will it be solid after being refrigerated for two hours?
Jessica Gavin says
I would store the custard in another bowl/container. Is the custard still warm or completely cooled?
Custard says
Hello, Jessica!
I’ve tried your custard recipe, and its kinda depressing, seeing that I actually failed twice. I’m a first-timer at this.. 😀
The first time I made it, the custard become scrambled-egg-like, instead of thick pudding?
Eventhough I keep stirring under medium heat. Was it becoz I kinda overcook it under a long time? .
So I tried again, this time I use low heat the whole time.. the custard turn lumpy too, but still better than previous. However, when I taste it, I taste cornstarch.. Q_Q
Any advice? Oh, and um.. can you take a picture of how ur custard looks like when cooking? It might help me when to stop cooking the custard..! Thank you!!
Jessica Gavin says
Hi! Please don’t be discouraged, it’s fantastic that you have tried the recipe (which is pretty techinical), it’s always a challenge the first time or two! Here are some tips: 1) Make sure for the first step when you add the beaten eggs to the custard/cornstarch/sugar/milk mixture, the heat is low, so that the eggs don’t cook and look like scrambled eggs. The mixture will still be liquid at this step. 2) Now gradually increase the heat to medium and consistently whisk the entire time (very important!), which will begin the thickening of the cornstarch. When cooking a custard, the cornstarch helps to thicken the mixture and give the “pudding” consistency. This only happens when the mixture is almost at boiling (100C, you’ll see the liquid begin to bubbly on the surface). This allows the cornstarch to swell and absorb water, then thicken. 3) Once the mixture thickens, you can reduce the heat at this point, continue rapidly whisking and taste as you go. I usually keep stirring and cooking over medium-low to medium heat until I can’t taste the cornstarch (I check the taste every additonal minute after this point). When I can’t taste the cornstarch and the mixture has thickened, I whisk in the butter. 4) With this recipe, the mixture does become lumpy, however keep whisking as you see the mixture thicken, stirring the sides and bottom of the pan to make sure the sides don’t burn and can get incorporated in to the mixture! All of the clumps will not be gone, however it’s important as the mixture cools (either at room temperature or chilled in the refrigerator), that the custard does firm so you can easily scoop and fill the buns. Even though it may be slightly lumpy when cooled, the filling will loosen when the buns are steamed and have a soft and creamy texture.
I’m thinking of making a video for the recipe so you can see step by step how to make the custard buns, so stay tuned! I truly appreciate your time and feedback!
Custard says
Alright, thank you so much for replying me! And all these wonderful tips..!
Now I’m more eager to try again! Hahaha, will definitely report back! Hopefully, with good news! XD
Looking forward to your video too, if you’re making one. Hehhee
bun lover says
hi jessica, i just finish making the custard and if you keep stirring and whisking the thick pudding for about 5 min heavily, the clumps will disappear. now i’m waiting for the dough to grow and tomorrow i’ll serve them♥
thanks for the recipe!
Jessica Gavin says
I can’t wait to hear how your custard buns turned out!
Jude M says
Hello, Jessica. Thanks so much for the recipe. I’m not much of a baker, but I love this dish and wanted to make it. Currently in the process of waiting for my bread to rise, and realized that it might not be rising due to not putting in the baking powder. I reread the recipe, and I think you may have forgotten to indicate when to put it in the dough. Any tips on helping the bread rise with no baking powder? Thanks again!
Jessica Gavin says
Hi Jude- The baking powder gets added in step 7 in the “dough” section.
Thomas Bonasera says
When I go to pleat buns to secure filling, the pleats do not hold and appears to look as on big twist as if the dough needs to be kneaded more, or should I add a bit more flour. Taste great, but look of final product is taking me some time to perfect, I used dry active yeast.
Ara Venice Flores says
Any substitute for custard powder??
Winnie Lau says
These are my husband’s favourite & I look forward to trying them. Just wanted to ask if I can substitute the lard/shortening for butter? Would it be a 1:1 ratio? I live in Australia where it’s hard to get lard. Thanks!
Jessica Gavin says
Hi Winnie! Does your local market sell crisco? That would be the shortening I would recommend and it’s usually in the baking section. Otherwise, I would definitely give 1:1 replacement of butter a try! Make sure to let the butter come to room temperature so it is softened and easier to incorporate into the dough. I can’t wait to hear how it turns out!
Winnie Lau says
No, Crisco’s not on sale here. 1:1 replacement of butter works well. Buns turned out perfectly. Thanks!
sondra says
Can you use a different custard powder?
Jessica Gavin says
Hi Sondra! The flavor may taste slightly different, however if the powder contains egg yolks, sugar, milk powder and cornstarch, I think you will be okay. I would suggest making small test batches so you can play around with the flavor and texture, starting with the same input as recommended in the recipe, then adjusting from there if needed. Is there a brand or particular product you have found?
Jessica Gavin says
Hi Sondra! The flavor may taste slightly different, however if the powder contains egg yolks, sugar, milk powder and cornstarch, I think you will be okay. I would suggest making small test batches so you can play around with the flavor and texture, starting with the same input as recommended in the recipe, then adjusting from there if needed. Is there a brand or particular product you have found?
Karen Kao Ensign says
I’ve been looking for a recipe for these steamed custard buns for years! And it looks like you’ve made some adjustments (from your previous recipe). I just made the filling and am so excited to make these buns, along with steamed pork buns and red bean paste buns.
Jessica Gavin says
Hi Karen! I’m so happy to hear that you are trying the recipe! I can’t wait to hear how it turns out and any feedback you may have. I created the other custard filling recipe a few years ago, so I retested the recipe and made some adjustments that hopefully helped. Happy steaming!
Jessica Gavin says
Hi Sandy! It’s so wonderful to hear that you had success and had fun! The custard was a challenge for me as well when I was developing the recipe, but the thicker texture is the goal as its cooking to make it easier to fill the bun. I have also heard success from others who had a runnier filling, and by reheating the custard until it thickens also worked 🙂 The cornstarch needs to be heated until almost boiling so it gets the chance to swell and thicken the liquid, and stirred to prevent scorching and over lumping. Thank you for being brave to try the recipe, and not giving up! The sweet red bean filling sounds amazing, I love using these buns for sliders too!
chelle says
ooo, when i first saw this i thought it was the regular nai wang bao i see all the time – where the filling is the salted custard kind made from salted egg yolks. it’s so rare to see the sweet custard kinds in dim sum restaurants! gonna bookmark this for sure! 😀
Jessica Gavin says
Hi Chelle! Let me know if you have any questions, I would love to help if you ever decide to make them!
Sandy says
These look fabulous! I am going to make an attempt! How long can you let them sit before steaming them? I am hoping to make them in the morning for steaming in the evening. Or is it better to make them the day before, freeze them and then serve the next evening? If frozen, how long should they be steamed? Can’t wait!
Jessica Gavin says
Hi Sandy- Yay! So excited for you to try the recipe, they are my favorite! You can let the formed buns sit at room temperature for 1 to 1.5 hours. If you plan to steam them later in the evening, refrigerate them covered with plastic wrap. Take them out about 1 hour before steaming, allow them to come to room temperature, then steam. You could also steam them the day before, allow to cool, refrigerate in a plastic bag, then microwave for about 15 seconds to reheat, or re-steam before serving. Check out my “steamed pork bun recipe” for a quick step by step video on bun making. Please let me know if you have any questions, I would love to help!
Sandy says
Hi Jessica,
I made the buns this weekend and they turned out fabulous…I received MANY compliments. Also, it was a lot of fun to make. The only part I got stumped on was the custard…I didn’t realize that I had to let it thicken so much over the stove (for some reason I thought most of the thickening/ firming would happen when it cooled)…but I tried a second batch with more time on the stove and it came out perfect! I also did a batch with red bean and that came out nice too! Thank you!
Chaw Tsu Khin says
May i know how did u make to get white pao. Mine was yellowish. Never got the white colour pao
Madam kindly please teach me. Nobody explain that point. Thank you ahead ,madam!
Jessica Gavin says
Do you use butter or lard? That make help keep the bao white in color, and kneading it for a long time.
Dina says
i’d love to try these! they look labor intensive but worth it!
Jessica Gavin says
Hi Dina- It will be worth the time 🙂 I always freeze some so I can have them when ever I want!
Janina says
Hi! Do you freeze them before or after steaming?
Jessica Gavin says
Hi Janina- Freeze the buns after steaming 🙂
julie tee says
how long are the buns good for in the freezer would you guess?
Jessica Gavin says
About a month individually wrapped in plastic and then stored in a resealable bag.