Jump to Recipe Jump to Video Print Recipe

These soft and fluffy custard buns are filled with a smooth, creamy custard that melts in your mouth. If you’ve always enjoyed custard buns from dim sum restaurants, now’s your chance to make them at home! The recipe is easy to follow, and the result is irresistible buns that your whole family will love.

What are Custard Buns

Custard Buns,also known as Nai Wong Bao (奶黄包), is a popular Cantonese dim sum dish.

These buns are soft and fluffy, made from yeast-leavened dough, and filled with a sweet, creamy custard made from ingredients like egg yolks, milk, sugar, and flour.

The custard has a rich, velvety texture, often enhanced with butter or milk powder for extra flavor.

These days, with the introduction of many new types of buns, like piggy buns, Nai Wong Bao has become less common at dim sum restaurants. But the good news is, they’re really easy to make at home.

I like to use milk instead of water for the dough, which makes the buns softer and gives them a richer flavor.

For the fillings

The custard filling is easy to make and doesn’t require as much stirring as other fillings. If you’re interested in trying something different, you can easily swap the custard for other fillings like:

How to wrap the bun:

If you check out my guide on how to wrap a bun, you’ll see that wrapping Nai Wong Bao is similar to regular buns, but it’s even easier. In this recipe, I don’t roll out each piece of dough individually.

Instead, I roll out the whole dough and use a round cutter to cut it into small pieces for the buns. This method ensures the buns are more uniform and much easier to work with—even my 5-year-old can help!

After folding, simply place the bun pleat-side down on a piece of parchment paper.

This way, the top stays smooth and the pleats are neatly hidden underneath.

Ingredients

For the Custard Filling:

150g milk
60g sugar
2 egg yolks
15g cake flour (or low-gluten flour)
15g cornstarch
20g milk powder
20g unsalted butter

For the Dough:

300g all-purpose flour
3g yeast
30g sugar
160g milk

Instructions

Step 1: Prepare the Custard Filling

In a bowl, whisk together the egg yolks and sugar until the sugar has mostly dissolved.
Gradually add the milk, cake flour, cornstarch, and milk powder, stirring well after each addition to ensure the mixture is smooth and free of lumps.
Strain the mixture to remove any lumps, then pour it into a non-stick pan.
Add the butter (cut into small pieces) to the pan.
Cook over medium-low heat, stirring continuously. The mixture will begin to thicken as it heats. Keep stirring to prevent burning.
After about 2-3 minutes, the custard will form a thick, smooth paste. Once it comes together, turn off the heat.
Transfer the custard to a clean surface, and while it’s still warm, knead it into a smooth ball. Divide the custard into 23g portions, rolling each into a small ball. Set aside to cool.

Step 2: Prepare the Dough

In a large bowl, mix the all-purpose flour, yeast, and sugar together.
Slowly pour in the milk while stirring with chopsticks until the mixture becomes crumbly.
Use your hands to knead the mixture into a dough, then transfer it to a clean surface.
Knead the dough with the heel of your palm for about 5 minutes until it becomes smooth and elastic.

Step 3: Shape the Buns

Roll the dough out until it’s slightly thicker than dumpling wrappers.
Use a round cutter or a glass to cut out circles from the dough.
Place a dough circle in your palm, add one custard ball in the center, and fold the dough over the filling.
Pinch the edges of the dough to seal the filling inside, making sure the seal is tight to prevent leaks. Repeat with the remaining dough and custard balls.

Step 4: Proof the Buns

Place each bun on a small parchment paper to prevent sticking. Place the buns inside the steamer tray, leaving space between them to avoid sticking during proofing.
Fill the steamer with warm water (30-40°C) and place the steamer tray on top. Cover with a lid and let the buns proof in the warm environment for about 30 minutes, or until they double in size.
The buns are ready when they are noticeably bigger, and gently pressing the surface results in a slow bounce back.

Step 5: Steam the Buns

Once proofed, remove the buns from the steamer, bring the water in your steamer to a boil.
Place the buns in the steamer and steam for 12 minutes. Keep the heat steady and avoid opening the lid to ensure proper rising.
After 12 minutes, turn off the heat but leave the lid on for another 3 minutes. This resting period helps the buns stay soft and prevents them from shrinking.
Carefully remove the lid and transfer the buns to a plate. Allow them to cool slightly before serving.

Recipe Notes:

Custard texture:Straining the custard filling ensures a smoother consistency. Keep the heat on medium-low and stir constantly to avoid burning.
Kneading the dough:Proper kneading is key to soft, fluffy buns. If the dough feels too dry, add a small amount of milk. If too wet, sprinkle some extra flour.
Freezing:If you’re making a large batch, leftover buns can be frozen after steaming. To reheat, steam them directly from the freezer.

Print Pin

Fluffy Custard Buns (Nai Wong Bao) Recipe

These soft and fluffy custard buns are filled with a smooth, creamy custard that melts in your mouth. If you've always enjoyed custard buns from dim sum restaurants, now's your chance to make them at home! The recipe is easy to follow, and the result is irresistible buns that your whole family will love.

Prep Time 40

Cook Time 18

Resting Time 30

Servings

Calories 351kcal