Lai Wong Bao (Custard Bun) Recipe

Name: Lai Wong Bao (Custard Bun)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g cake flour; 170 g hong kong flour; 1/4 teaspoon salt; 45 g caster sugar; 1 1/2 teaspoons instant yeast; 160 g water; 10 g shortening; CUSTARD FILLING; 10 g custard powder; 50 g wheat starch (tungmin flour); 100 ml milk; 50 g butter; 1 large egg, slightly beaten

Servings: persons

170 g cake flour
170 g hong kong flour
1/4 teaspoon salt
45 g caster sugar
1 1/2 teaspoons instant yeast
160 g water
10 g shortening
CUSTARD FILLING
10 g custard powder
50 g wheat starch (tungmin flour)
100 ml milk
50 g butter
1 large egg, slightly beaten

1
["Sift cake flour, hk flour, and salt into a mixing bowl.", "Combine castor sugar, yeast and water with the flours, and blend to mix well-- Then knead until soft dough is formed.", "Add in shortening, and continue to knead until dough is smooth and elastic.", "Prove dough for 60-90mins until dough has risen to its limit.", "Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and castor sugar in a nonstock pan.", "Add in milk, and stir mixture over low heat until mixed-- then add butter.", "When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.", "Divide dough into 12 portions, shaped into balls, cover with damp cloth, and set aside.", "Using a rolling pin, roll the a ball where the edges are thinner than the center.", "Add custard filling in the middle, and wrap to form a bun.", "Place on parchment paper, and repeat for the other buns.", "Prove for 15-20mins.", "Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy!", "NOTE: Hongkong flour is to make the buns""white"

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 170 g cake flour, 170 g hong kong flour, 1/4 teaspoon salt, 45 g caster sugar, and more.

Yes, Lai Wong Bao (Custard Bun) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lai Wong Bao (Custard Bun)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions