Saturday, January 24, 2015

Recipe: Molten Salted Egg Custard Steamed Buns 流沙包

What is your MUST-ORDER at any dim sum place? 

One of mine is definitely Liu Sha Bao or molten salted egg custard steamed bun. ^^


I'm sure you'll have this experience of your order turning out to be custard steamed bun (奶黄包) instead of the legit, flowy, 流沙包? 

I always feel so cheated whenever the case. :< 

Anyway, baking my own 流沙包 has always been on my to-do-list for the longest time! 

Well, of course laziness always have me whenever I thought of that tedious process. Especially the proofing of dough part. O.o

But.. that level of excitement from my parents when I told them I was planning to make 流沙包 for them really triggered me to bake it.

I have no idea that they have never eaten 流沙包 before. That instant heartache. :'(

 The parents have been too busy throughout their live. The only thing I could do is perhaps making a good one for them. <3 

Ingredients for filling (make 12):
3 salted duck eggs
60g unsalted butter
50g icing sugar
30g custard powder
45g milk powder
5g cornflour 

30ml coconut milk 

Ingredients for Bun (make 12):
280g Hong Kong Flour or Pau flour
1/2 tsp baking powder
2 tbsp instant yeast
1tbsp sugar
1 tbsp oil
140ml water*

*do not add all the water at one go, add in slowly and knead at the same time. You may not need all the water. It depends on the brand of flour that you use. :)

Method of filling (make a day in advance):
1. Boil the salted duck eggs for 10 minutes until fully cooked.  Peel, and discard the shells and egg white. You will need the cooked salted egg yolks. Mash the cooked salted egg yolks.

2. Using a food processor, blend the mashed egg yolk with the rest of the ingredients for the custard filling. Blend till smooth (product will be wet and runny).

3. Place the filling into the fridge for at least an hour, until the filling so cold and firm. 

4. When filling is ready (mine was placed in the fridge for 3 hours before use), use a spoon to scoop out individual portions. Make each portion into a custard ball (You need to be quick as the custard melts really fast!). 

5. Place the custard balls into the freezer to be use the next day or whenever you are ready to make the bun!

Method of Bun:
1. Combine all ingredients for the bun and knead till a smooth and elastic dough is formed. Cover the the dough and let it proof for an hour or when the dough has doubled in size. 

2. Punch out the air when the dough is ready, divide the dough into 12 equal portion. Cover and rest for another 15 min. Meanwhile, prepare a pot of boiling water for steaming (use a steamer if you have). 

3. Flatten the dough, use a rolling pin to thin out the dough. Place a frozen custard ball in the middle. Wrap the dough to enclose the filling. Repeat for the rest of the doughs (remove the custard balls from the freezer only at this step!). 

4. Place each bun on a small piece of baking paper with its seam side down. 

5. Rest the bun for 15min before putting them into the steamer to steam for about 10min.*

6. Serve immediately! 

*do not over-steam as the bun will explode! 

This is the first time that I'm using hong kong flour (although I've made at least a 1000 mantou just last year). The product is really white-ish, soft and fluffy!!! 

Moment of the truth. <3

We couldn't finish the entire 12 流沙包 obviously. So I actually freezed the bun again when they have cooled. This picture is the bun after I have re-steamed. Still so good! 

This was the dim sum dinner that I've created for the family. ^^

All homemade from scratch! 
1. Liu Sha Bun
2. Siew Mai (need more improvements!)
3. Pan fried yam and pumpkin kueh
4. Steamed yam and pumpkin kueh
5. Fried yam and pumpkin kueh with eggs
6. Chee Cheong Fun
7. Steamed glutinous rice

I'll be lying if I said making this table of food was simple and I wasn't in any way tired. In fact, I was too tired to enjoy the food. I remembered starting to make them a few days earlier (and freeze them). I was so tired that I didn't have the appetite to eat! Haha! But, the heart felt so warm to see my family enjoying the meal. 

That's the only thing that matters. :')

Well, it really isn't that difficult eh? Just need some planning and patient! ^^

Nothing beats homemade ones because love is an ingredient that you can never buy. :)

ps: anyone interested in the yam and pumpkin kueh recipe? I do have a pumpkin kueh recipe here though. :)



  1. Hi Lirong, I made the filling as your reicpe but after steaming the filling was dry. Hĩ; I cannot understand why so could u guess what was my mistake while making this kind of bun?

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  3. Hey there, so is it 2 Tablespoons or 2 Teaspoons of instant yeast?