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Cantonese Steamed Custard Buns (Nai Wong Bao)

    Cantonese Steamed Custard Buns

    Nai wong bao, or steamed custard buns, are a popular Cantonese dim sum item. Creamy, somewhat sweet custard served on a fluffy bun? The finest treat conceivable.

    Time To Make It

    Prep TimeCook TimeTotal TimeCalories
    3 hours15 minutes3 hours 15 minutes167 kcal 

    Ingredients To Make Cantonese Steamed Custard Buns

    To make the Cantonese Steamed Custard Buns, the ingredients which are required to make this recipe are the following which are shown below: 

    For The Filling:

    • 2 eggs
    • ¼ cup (60 ml) of milk
    • Three tablespoons (25g) of all-purpose flour
    • 45 ml or three tablespoons of heavy cream
    • 2 tablespoons (30g) of melted butter
    • Cornstarch (or wheat starch, 30g), 1/4 cup
    • 30g of dried milk powder in 1/4 cup
    • 60g of powdered sugar, sometimes referred to as confectioner’s or icing sugar, equals one-half cup.

    For The Dough:

    • ¼ cup of hot water
    • 2g of yeast in 1 teaspoon
    • 3 tablespoons (22g) of powdered sugar
    • ¼ teaspoons of salt
    • 45 ml or 3 teaspoons of coconut milk
    • 1½ cups (235 grams) of all-purpose flour
    • Depending on the humidity, add 3 tablespoons of milk (45 ml, 1 tablespoon at a time).

    Instructions To Make Cantonese Steamed Custard Buns

    To make the Cantonese Steamed Custard Buns, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Cantonese Steamed Custard Buns and the instructions are the following which are shown below:  

    1. Make the filling first. In a medium-sized to big, deep saucepan, heat some water. The pan should be big enough to fit the mixing bowl and the water should be approximately 2 inches deep. Turn the heat down to a simmer after the water has boiled.
    2. Add the eggs and powdered sugar to a large heatproof dish or the metal mixing bowl that comes with your stand mixer. Beat on low for one minute. After that, add the milk & heavy cream and whisk them together for a little while. The flour, starch, and dry milk powder should then be added. Until there are no lumps, thoroughly combine everything. The melted butter has now been added; mix.
    3. Next, gently drop the mixing bowl into the water-filled pan and start briskly swirling the mixture. It only took approximately a minute for the egg mixture to solidify since I used a stainless steel mixing bowl. You must stir rapidly throughout this procedure. Using a thicker bowl can make it take longer. Remove the egg mixture from the heat after it thickens into a custard. Avoid overcooking! It is suitable for use after it has totally cooled.
    4. While you prepare the dough, cover the custard to prevent it from drying out. Retain the filling in the refrigerator if you want to prepare it a day or two ahead of time.
    5. Make the dough right now. Dissolve the yeast in 1/4 cup of warm water in a large mixing dish. Wait 10 to 15 minutes before checking to see whether yeast bubbles are floating in the water.
    6. The flour, salt, sugar, and coconut milk are now added. Set the mixture’s dough hook attachment to low, then gradually add one tablespoon of ordinary milk at a time until a dough forms. A great dough should have a consistency that is as smooth as a baby’s bottom and should not adhere to your hands or the bowl.
    7. The dough should prove for an hour while being covered with a clean, dry kitchen towel. My microwave is where I typically prove my dough, with the door closed and a cup of recently boiled water placed next to it. Let’s get a few things ready while the dough proofs:
    8. Divide the egg custard mixture into 12 equal pieces, then roll each piece into a ball with your hands. To keep them from drying out, cover them. Get the steamer ready. There is no need to boil the water before using this recipe since we will begin steaming with cold water. Cut parchment paper into 12 4″ x 4″ pieces.
    9. The dough should have doubled or tripled in size throughout the proofing process. Put the dough back in the mixer once it has done proving for an additional two to three minutes to remove any air bubbles.
    10. Now move the dough to a spot that has been gently floured and is clean. Divide the dough into 12 equal pieces using your kitchen scale, then wrap each piece in a dry kitchen towel while you put the buns together. Roll out one dough ball into a 4-inch disc, making sure the borders are a little bit thinner than the middle. As shown in the video, place a custard filled ball on top, pleat the top, and secure it. Put it on your steaming rack on a piece of parchment paper that has already been trimmed to size. Continue until all of the buns are put together.
    11. Place the buns in the lidded steamer that is filled with warm water; do not yet turn on the heat. Give them another 30 minutes to proofread. Turn on the heat and adjust it to medium after 30 minutes. You should set a 12-minute timer. The buns will steam and the water will gently come to a boil over the course of these 12 minutes over medium heat. The buns will be beautifully steamed after just 12 minutes, even though it may seem sluggish and lackluster at first.
    12. Important information! Set the timer for another five minutes and turn off the heat once the 12-minute steaming timer sounds. NEVER DISCOVER THE LID. Be patient; the buns require approximately 5 minutes to cool and firm before they collapse. They cannot be exposed until the five minutes have elapsed.
    13. As you would if they were fresh from the dim sum cart, consume them immediately. Additionally, you can save any leftover buns in a zip-top bag and freeze them for later use. Just re-steam them on a rainy day!


    Calories167 kcal 
    Saturated Fat3g
    Cholesterol39 mg
    Sodium97 mg
    Potassium104 mg
    Vitamin A225IU
    Vitamin C0.2mg
    Calcium52 mg