Steamed Custard Buns Recipe Chinese Dessert

Try this perfect buns for kids!

Chinese steamed custard buns also called Nai Wong Bao are a 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! When I first saw this recipe I liked it. I thought I should try this and recommend to my loved ones.

Nai Wong Bao or steamed custard buns! This is now my absolute favorite comfort food, and I am delighted to share this bun recipe with you.

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.

Chinese Steamed Custard Buns Recipe

Chinese Steamed Custard Buns Recipe
Rate this recipe
Category: Dessert
Cuisine: Chinese Food
Chinese Steamed Custard Buns Recipe

7 hours, 9 minutes
24 buns
244 kcal
  • Custard Filling:
  • 1 1/2 cups whole milk, (360ml)
  • 1/2 cup heavy cream, (120ml)
  • 1/2 cup granulated sugar, (100g)
  • 5 large egg yolks
  • 1/4 cup cornstarch, (38g)
  • 1/4 cup unsalted butter, (57g) cut into 4 pieces
  • 1 1/2 teaspoon pure vanilla extract, (8ml)
  • Steamed Bun Dough:
  • 1/2 cup granulated sugar, plus 1 tablespoon (111g) divided
  • 1/4 cup water, warm (100 to 110°F / 38 to 43°C)
  • 2 1/4 teaspoons active dry yeast, (8g)
  • 4 cups all-purpose flour, (568g)
  • 2 tablespoons vegetable shortening, (31g)
  • 1 cup whole milk, (240ml) warm (100 to 110°F / 38 to 43°C)
  • 1 tablespoon vegetable oil, (15ml)
  • 1 tablespoon baking powder, (17g)
  • 4 1/2 teaspoons water, (23ml) cold
4 hours
9 minutes
Ready in
7 hours, 9 minutes
  1. Custard Filling:
  2. 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.
  3. In a medium-size bowl, whisk together the egg yolks and 1⁄4 cup sugar until smooth.
  4. Add the cornstarch to the egg mixture, and whisk until incorporated.
  5. Remove the simmering milk mixture from the heat. Measure a 1⁄4 cup of the milk mixture, 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.
  6. Place the saucepan on the stove, heat over medium-high heat. Whisk constantly until the mixture slightly thickens, 3 minutes.
  7. Turn off the heat and remove the saucepan from the stove. Whisk in the cold butter and vanilla until incorporated.
  8. Cover with plastic wrap and refrigerate until chilled and set at least 2 hours. The custard can be made a day in advance.
  9. Dough:
  10. Dissolve sugar in warm water, sprinkle yeast over. Let stand 2-3 minutes and then stir to mix well. Let sit until it starts to foam, 10 minutes.
  11. Sift flour and make well in the center. Whisk together the shortening, sugar, yeast mixture, and milk. The fat will not completely dissolve into the liquid.
  12. In a large mixing bowl combine liquid mixture with the flour. Gradually incorporate the flour into the liquid to make the dough.
  13. Knead the dough for 10 minutes, sprinkling with flour as necessary.
  14. Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hour or until double in size.
  15. Punch dough down and flatten out to about ¾ inch thick.
  16. 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).
  17. Roll dough up and knead about 10 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough.
  18. Cover and let rest 30 minutes.
  19. Dough Breaking:
  20. Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1¼ inch in diameter.
  21. Mark into 6 equal parts, 1 ½ inch long.
  22. Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away briskly to break off a small dough piece. Continue breaking until you have 24 pieces.
  23. Dough Rolling:
  24. Flatten each piece of dough with your palm.
  25. Using a rolling pin, roll each into a round disk, making a quarter turn with each roll.
  26. Roll to leave the center thick; thinner edges are easier to pleat.
  27. Assembling:
  28. Place about 1 tablespoon of filling in the center of each dough round, flat side up.
  29. 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).
  30. Let buns rest, covered for at least 30 minutes.
  31. Steaming:
  32. Prepare the steamer by adding enough water to cover the bottom of the steamer, 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.
  33. 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.
  34. Add the first batch of buns in the steamer. Cover and steam on medium-high heat for 5 to 6 minutes. Do not uncover the steamer during the cooking process.
  35. Turn off the steam before opening the lid, remove buns with tongs and then add the next batch of buns. Repeat the steaming process until all of the buns are cooked.

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 information
Calories per serving: 244 kcal
Fat per serving: 5 g
Saturated fat per serving: 3 g
Carbs per serving: 43 g
Protein per serving: 6 g
Sugar per serving: 12 g
Sodium per serving: 86 mg
Cholesterol per serving: 45 mg

Leave a Reply