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Dim Sum Steamed Custard Buns (Nai Wong Bao): A Delicious Comfort Food Classic

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Dim Sum Steamed Custard Buns (Nai Wong Bao) are a beloved dim sum dish featuring soft, pillowy buns filled with a sweet, creamy custard that melts in your mouth. These no-bake buns are the perfect comfort food and can be enjoyed any time of the day.

Ingredients

2 large eggs

1/3 cup + 1 tbsp whole milk

1/2 cup sugar

1/4 cup butter

1/4 tsp salt

1/4 cup cake flour

1/4 cup powdered milk

2/3 cup whole milk

1 tsp active dry yeast

2 cups all-purpose flour

1 tbsp vegetable oil

2 tbsp sugar

Instructions

  1. Make the Custard Filling: In a small pot, whisk together the eggs and milk. Add sugar and salt, mixing until fully combined. Sift in cake flour and powdered milk, stirring to remove any lumps. Add butter and cook over low heat, stirring until thickened. Remove from heat and cool, refrigerate until ready to use.
  2. Prepare the Bun Dough: In a large bowl, combine warm milk, yeast, sugar, flour, and vegetable oil. Knead until smooth and elastic (8-10 minutes). Cover and let rise for 1-1.5 hours until doubled in size.
  3. Shape the Buns: Once the dough has risen, divide it into 10-12 equal portions. Roll each piece into a smooth ball, flatten into discs, and place a spoonful of custard in the center. Pleat and seal the dough around the filling.
  4. Proof the Buns: Place buns on a parchment-lined steamer tray. Cover with a cloth and let rise for 30 minutes until puffed.
  5. Steam the Buns: Bring water to a boil in a steamer and steam the buns over high heat for 10-12 minutes, until cooked and puffed. Let sit in the steamer for an additional 5-10 minutes.
  6. Serve: Remove the buns from the steamer and serve warm. These buns are best enjoyed right away, but leftovers can be stored and reheated.

Notes

Feel free to substitute the custard filling with other options such as sweet red bean paste or lotus seed paste for variety.

For a more gluten-free option, use gluten-free flour blend in the dough and filling.

For extra sweetness, you can drizzle syrup on top of the buns after steaming.

Use a bamboo steamer for an authentic touch, making sure to line the steamer with parchment paper.

Nutrition

Find it online: https://chocolatecoveredamy.com/dim-sum-steamed-custard-buns-nai-wong-bao-a-delicious-comfort-food-classic/