Custard Buns (Lai Wong Bao)

Real talk – I totally messed up this recipe the first time. Putting together a few recipes, I finally found one that works for these Chinese custard buns (lai wong bao, or egg yolk buns). The trial and errors were totally worth it though to relive my favorite snack from my time in Boston! I worked on the outskirts of Chinatown, and picked up one of these custard buns every day on my walk back to the bus. Yum!

There was one special ingredient and special piece of equipment that I had to get for this recipe: custard powder and a bamboo steamer. Custard powder, an uncommon ingredient in American recipes, is a starchy vanilla powder cooked with milk to create a custard. The bamboo steamer, while helpful, could probably be improvised with a colander and wire rack.

Ingredients

Custard Filling

  • 2 eggs
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1/4 cup cornstarch or wheat starch
  • 3 tbs cream
  • 1/4 cup custard powder
  • 2 tbs butter

Steamed Bun

  • 1 tsp yeast
  • 1/4 cup warm water
  • 1 1/2 cups flour
  • 3 tbs powdered sugar
  • 6 tbs milk, divided
  • 1/4 tsp salt

Instructions

Custard Filling

  1. Heat several inches of water to simmer in a large pot to be used as a double boiler.
  2. In metal or otherwise heatproof bowl, beat together eggs and powdered sugar.
  3. Add milk and heavy cream and combine.
  4. Add flour, cornstarch, and custard powder and whisk until there are no lumps. Add butter and combine.
  5. Place bowl over simmering water and stir continuously until custard has thickened to about the consistency of dense cake batter.
  6. Remove from heat and, once cooled, refridgerate until ready to use in an airtight container.

Steamed Bun

  1. Dissolve yeast in warm water. Let sit for 10 minutes until mixture becomes frothy.
  2. Stir in flour, sugar, 3 tbs of milk, and salt. Combine thoroughly.
  3. Add additional milk 1 tbs at a time until a dough is formed. Knead for 3-5 minutes until dough is smooth.
  4. Coat with oil and allow to rise for a little over an hour or until dough has tripled in size.
  5. Remove custard from fridge and spoon balls of the custard onto a sheet of parchment paper.
  6. Pinch a ball of dough onto cutting board and spread into a thin circle about 4 inches in diameter. Put a custard ball in the middle of the dough and wrap. Roll around to ensure that the bun is sealed.
  7. Heat bamboo steamer over simmering hot water. Place each bun on a square of parchment paper to prevent sticking. Cover and steam for 15 minutes.