Custard Bun or Nai Wong Bao (奶皇包) - Oh My Food Recipes (2024)

Chinese steamed custard buns are one of the dim sum items like taro buns, siu mai, steamed spareribs, lo mai gai, steamed meatballs and turnip cake. Also, it called nai wong bao (奶皇包) in Chinese. This custard bun recipe is soft and has a lot of sweet yellow creamy custard filling. Let's learn how to make these delicious homemade custard buns for breakfast or snack with tips, step by step photos and a video tutorial!

Love Chinese food? Check out these soy sauce noodles, congee, cheung fun Chinese hot dog, , pan fried buns, scallion pancake, claypot rice and lobster yee mein recipes.

What is custard bun? (奶皇包)

Custard bun is a custard filled bun. In Cantonese, we often called it nai wong bao (奶皇包) or nǎi huáng bāo (奶黄包) in mandarin Chinese which literally translate as milk yellow bread. It is a type of baozi, bun or bread. They are sweet bread commonly found in various cuisines around the world. The basic concept involves a soft bun dough filled with a creamy custard filling.

Also, custard buns can come in various shapes and sizes. In some variations, the bun is baked with the custard filling inside. In this custard bun recipe, the buns are steamed. Besides, custard buns usually for breakfast or as a snack.

Traditionally, nai wong bao (奶皇包) steams in a bamboo basket and serves it as dim sum items like lo mai gai, steamed meatballs, steamed pork ribs, siu mai, congee, taro buns, gai lan, soy sauce noodle and turnip cake. And, custard bao is one of our favorite buns that we must order when we go to yum cha (飲茶), the Cantonese tradition of brunch involving Chinese tea and dim sum.

Where did steamed custard buns come from?

Nai wong bao (奶皇包) originated from southern China. It is a very popular Cantonese dim sum item that you can find at most Chinese dim sum restaurants around the world.

What does custard bun taste and texture like?

The taste and texture of a custard bun can vary depending on the specific recipe and cooking method. Generally, custard buns have a sweet and creamy flavor due to the custard filling. The custard itself is typically made with ingredients like milk, eggs, sugar, flavored with vanilla, and custard powder. The sweetness level can vary depending on personal preference.

The texture of a custard bun is a delightful combination of soft, fluffy bun and creamy custard filling. The bun exterior is typically soft and slightly chewy which is very similar to other steamed buns. On the other hand, the custard filling is smooth, creamy, and rich. Therefore, it provides a contrast in texture to the surrounding dough.

Is this nai wong bao (奶皇包) recipe a golden lava bun?

Nai wong bao (奶皇包) can be a golden lava bun or not, it depends on the recipe. A golden lava bun has a lava-like filling inside, a molten or gooey center. The taste is sweet and a little bit savory depending on the ingredients. Usually people use salted duck egg yolk, butter, custard powder, sugar, milk powder, and other ingredients.

However, in this custard bun recipe, the custard filling is not lava-like. The ingredients are milk, eggs, sugar, butter and custard powder with vanilla flavored. The filling texture is similar to this taro taiyaki filling.

Do I have to use a bamboo steamer?

No, you don’t have to use a bamboo basket. Bamboo steamer is a traditional way for steaming various Chinese buns. The bamboo steamer construction allows the steam to permeate the food without causing condensation to drip back onto the buns and affect the bun’s texture. You don't have to use a bamboo basket if you don’t have one. You can use a metal steamer or a wok with a rack to steam them.

Do I need a stand mixer for this custard bun recipe?

You don’t have to use a stand mixer for this nai wong bao (奶皇包) recipe. But, using a stand mixer or bread mixer will definitely save time and energy from kneading the dough. You can use hands kneading the dough if you don’t have a stand mixer.

What are the ingredients for nai wong bao (奶皇包) ?

In this custard buns recipe, it has two main parts: the dough and filling.

The dough ingredients are flour, milk, yeast, sugar and salt.

And, the custard filling ingredients are custard powder, corn starch, milk, butter, sugar and egg.

What is custard powder?

Custard powder is a powdered mix that is used to make custard, a creamy dessert sauce or filling. Typically, it contains cornstarch, vanilla flavoring, and yellow coloring to give the custard a golden yellow color. It depends on the brand, some brands also include additional ingredients like sugar or salt.

I like to use this Bird’s brand of custard powder. It provides a smooth, creamy texture and a rich flavor. You can buy them at Walmart or order it online through Amazon.

Substitutions:

Can I use custard pudding powder?

I don’t recommend using custard pudding powder because it may not have the same result. You may need to adjust and experiment with it. This custard bun recipe is tested and written with custard powder as the ingredient.

Storage:

What to do with leftover nai wong bao (奶皇包)?

Refrigeration:

You can refrigerate them, it can last for 3-4 days. Place the wrapped custard buns in an airtight container or resealable plastic bag. Make sure to remove as much air as possible from the container to help maintain the freshness of the buns.

Freezer:

Allow the custard buns to cool completely at room temperature after steaming. Then, wrap it individually with plastic wrap or aluminum foil. This helps prevent them from sticking together and allows for easier portioning when you want to thaw and reheat them.

After that, place in a freezer bag or container. Make sure to remove as much air as possible from the bag or container before sealing to prevent freezer burn. You can freeze them for 3 months or more.

How do you reheat custard buns?

Microwave:

If it straightens out from the refrigerator, the fastest way to warm up leftover custard buns is to microwave them for 10-30 seconds. On the other hand, if buns are frozen, cover them with a wet paper towel. Then, microwave it for a minute or two depending on your microwave's power.

Steaming:

However, personally I still like custard buns fresh and steamed from a bamboo basket. Normally, I will thaw the frozen nai wong bao (奶皇包) and steam it for 8-10 minutes.

Instant pot:

Besides, you can warm up the frozen nai wong bao (奶皇包) in an instant pot, pour 1 cup of water and put a rack and nai wong bao (奶皇包) into the instant pot. Close the lid and vent. Then, push the manual button and adjust time for 5 minutes at high pressure. After that, let pressure release naturally.

Cooking tips for how to make custard buns:

• Put milk, sugar, yeast in a mixer and mix a little bit then wait for 5 minutes. After that, add salt and flour slowly into the mixer. Let the mixer run for 5-10 minutes.
• Take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth.
• In a saucepan put milk, butter, egg, sugar, custard powder and cornstarch into a saucepan and mix it well. Then, turn on the fire small and keep stirring until it thickens. Wait until it cools off then roll like a ball.
• In this steamed custard bun recipe, I doubled the filling because I love more custard filling in the buns. Therefore, it yields around 12 smaller or 10 bigger nai wong bao.
• Cut a small piece of parchment paper and place the buns on it to prevent sticking on the bamboo basketand steam it.

FAQs:

Instructions for how to make steamed custard buns:

Yeast mixture:

1. Put 1 cup of milk (at room temperature or warm them a little bit in a microwave, not too hot, just a little warm), 2 teaspoons of sugar, 2 teaspoons of yeast into a mixer bowl, mix a little bit and wait for 5 minutes.

Flour mixture:

2. In the meanwhile, add ⅛ teaspoon of salt and 2 cups of all purpose flour in a bowl and mix it well.

Kneading dough:

3. After that, turn on #1 the lowest setting. Slowly add the flour mixture from step 2 into the mixer until the dough comes together. Then, turn on #3 middle high setting. Let the mixer run for 5 minutes.

Proofing dough:

4. Next, take the dough out and cover the dough with a wet cloth. Let it rise around 30-45 minutes at room temperature. (My trick to speed up dough rising time is to preheat the oven at 200F then turn off. After that, put the dough in the oven and cover with a wet cloth for 15-20 minutes.)

Filling:

5. While waiting for the dough to rise, let's work on the filing. I love more filling, so I double up the filling ingredients. Pour 1 cup & 4 tablespoons of milk, 4 tablespoons of butter, 2 eggs, 1 cup of sugar, 2 tablespoons of custard powder and ½ cup of cornstarch into a saucepan.

6. Whisk and mix it very well.

Cooking filling:

7. Then, turn on the fire small and keep stirring it.

8. Until it thickens and let it cool down a little bit.

Cut wrappers:

9. At the same time, cut 12 pieces of parchment paper into square or rectangle shape.

Work on the filling:

10. Divide custard filling into 12 pieces, roll it like a ball.

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11. After the dough rises it doubles.

Work on the dough:

12. Divide the dough into 12 pieces and roll it like a ball.

Flatten dough:

13. Roll the bread dough and flatten it by using a rolling pin. (The sides are thinner, the middle is thicker.)

Combine:

14. Place the filling in the middle of the flattened bread dough.

15. Close it and roll it like a ball. After that, place the buns on the parchment papers. Cover with a damp cloth. Let it rise for 15-20 minutes.

Steaming:

16. After that, place the buns into a bamboo steamer.

17. Pour 10 cups of water into the steamer and turn on high fire. When the water boils, put the bamboo steamer in and steam it for 15 minutes.

Enjoy this delicious Chinese steamed custard bun recipe! Also, check out these coconut buns, pineapple bun, garlic cheese breadsticks, sugar donuts , egg tart, pineapple cake, pineapple filling and hot pot recipes.

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