Steamed Custard Buns

Fong Wong Lau Sar Bao

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Salted egg yolks 5
Butter 75 g
Sugar 75 g
Condensed milk 5 Tbsp
Milk powder 20 g


Medium-gluten flour (zong garn fun) 600 g
Sugar 115 g
Cooking oil 40 ml
Instant dried yeast 1 tsp
Baking powder 1 tsp
Water 115 ml


  • Cream salted egg yolks, butter, sugar, condensed milk and milk powder together to form a paste. Set aside.
  • Combine dough ingredients to form a smooth dough. Leave to rest for 1–2 hours until risen. Roll dough out on a floured surface into a long cylinder. Divide into 18 equal pieces.
  • Roll each dough piece out into a thin, round skin. Spoon some salted egg mixture onto each skin. Bring edge of skin up to enclose filling. Pinch edges to seal buns. Place buns in patty tins, pinched side down.
  • Steam over rapidly boiling water for 5 minutes.