I finally cracked a Nai Wong Bao Recipe that yields pillowy white buns with molten custard centers, and I’m not kidding when I say you should keep scrolling.

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I can’t stop thinking about nai wong bao. I adore that soft white bao skin giving way to a molten custard that’s sweet but not sickly.

And the way egg yolks and unsalted butter make the filling silky, oh man. I’ve chased the best Nai Wong Bao Recipe online and still get weak-kneed when the warm center oozes out.

Custard Bun lovers know what I mean: it’s sticky, pillowy, and somehow light. I’ll eat three in a row.

No ceremony. Just a napkin and a serious smile.

Pure snack obsession. Worth every messy bite.

I’ll never apologize for that. Not sorry.

Ingredients

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All purpose flour: the soft backbone that gives the bun its tender chew.
Instant yeast: makes the dough rise light and airy, you’ll love the texture.
Granulated sugar (dough): adds mild sweetness and helps yeast wake up.
Warm milk or water: hydrates the dough and keeps it cozy for rising.
Vegetable oil: keeps buns soft and helps them stay moist day two.
Baking powder: gives a little extra puff and bounce to the dough.
Salt pinch: balances sweetness and brings out the dough’s subtle flavor.
Egg yolks: rich, silky custard base that’s creamy and golden.
Granulated sugar (custard): sweetens the custard without getting cloying.
Custard powder or cornstarch: thickens the filling into a silky, spoonable cream.
Whole milk (custard): makes the custard lush and milky, comforting and smooth.
Unsalted butter: adds richness and a melt-in-your-mouth buttery finish.
Condensed milk optional: Basically, extra sweetness and creamy depth if you want luxury.

Ingredient Quantities

All purpose flour 300 g

Instant yeast 1 tsp

Granulated sugar 40 g for dough

Warm milk or water 160 180 ml (about 1 cup)

Vegetable oil 1 tbsp

Baking powder 1 tsp

Salt pinch

Egg yolks 3 large for custard

Granulated sugar 60 70 g for custard

Custard powder 20 30 g or substitute cornstarch

Whole milk 150 ml for custard

Unsalted butter 30 g softened

Condensed milk 1 tbsp optional for extra sweetness and creaminess

How to Make this

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1. Make the custard first so it cools: whisk 3 egg yolks, 60 to 70 g granulated sugar, 20 to 30 g custard powder (or cornstarch) until smooth; slowly whisk in 150 ml whole milk until combined.

2. Cook the custard over low medium heat in a saucepan, stirring constantly until it thickens to a pudding consistency, about 4 to 6 minutes; remove from heat and stir in 30 g softened unsalted butter and 1 tbsp condensed milk if using; cover surface with plastic wrap to stop a skin forming and chill.

3. For the dough, mix 300 g all purpose flour, 1 tsp instant yeast, 40 g granulated sugar, 1 tsp baking powder and a pinch of salt in a bowl; make a well in the center.

4. Add 160 to 180 ml warm milk or water and 1 tbsp vegetable oil to the flour mix; stir until a shaggy dough forms, then knead until smooth and slightly tacky about 8 to 10 minutes by hand or 5 to 7 minutes in a mixer.

5. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and proof in a warm spot until doubled in size, about 60 to 90 minutes depending on temperature.

6. Punch dough down gently, divide into 10 equal pieces (about 50 to 60 g each), cover so they dont dry out, then flatten each piece into a round disc about 8 cm across with thicker center and thinner edges.

7. Spoon about 1 to
1.5 tablespoons of chilled custard into the center of each disc, gather the edges up and pleat to seal into a smooth bun; place each bun seam-side down on a small square of parchment.

8. Let the filled buns rest for 20 to 30 minutes to puff up a bit; meanwhile bring water to a boil in your steamer.

9. Steam buns over medium-high heat for 10 to 12 minutes with the lid covered and a kitchen towel over the lid if you want less condensation dripping; turn off heat and let sit for 2 minutes before opening the lid.

10. Serve warm so the custard is soft and slightly runny; store leftovers in the fridge and reheat by steaming for 3 to 5 minutes.

Equipment Needed

1. Large mixing bowl for the dough and another smaller one for the custard, you’ll want both
2. Kitchen scale (or measuring cups) to weigh flour and custard ingredients
3. Whisk for beating yolks and sugar, and for smoothing custard when adding milk
4. Small saucepan to cook the custard
5. Spatula or wooden spoon to stir custard and scrape the bowl
6. Stand mixer with dough hook or your hands for kneading
7. Rolling pin or your palms to flatten dough discs
8. Steamer (bamboo or metal steamer over a pot) with a lid and a kitchen towel to reduce condensation
9. Parchment squares to sit each bun on while steaming

FAQ

Q: Can I make the dough with water instead of milk? A: Yes, you can use warm water instead of milk and the buns will still be soft, though milk gives a slightly richer taste and nicer color. If using water, add 1 tbsp of powdered milk or an extra 1 tsp sugar for better flavor.

Q: My custard is lumpy or too thin, how do I fix it? A: If it gets lumpy, whisk it vigorously over low heat until smooth, or pass it through a fine sieve. If it is too thin, dissolve another 1 tsp of custard powder or cornstarch in a little cold milk and stir in while heating until it thickens. Don’t cook too long or it will get grainy.

Q: Can I use whole eggs instead of just yolks? A: You can but yolks make the custard silkier and richer. If you use whole eggs, reduce the milk by about 20 to 30 ml so the filling doesn’t get too runny.

Q: How do I prevent the buns from sticking to the steamer? A: Line the steamer with parchment squares or lightly oil the surface. Place each bun on a small piece of parchment. Also leave space between buns because they expand while steaming.

Q: Can I make the custard ahead and freeze the buns? A: Yes, chill the custard until firm, fill the buns, then freeze them on a tray until solid and transfer to a bag. Steam from frozen for about 12 to 15 minutes, don’t thaw first. Expect slight texture change in the custard but still delicious.

Q: My dough rises too fast or collapses, what went wrong? A: Fast rise often means your liquid was too warm or yeast was too much. Use 40 to 43 C for milk or water. Collapse happens when overproofed or too warm a room. Proof until dough is doubled, not more, and do a gentle finger poke test: it should slowly spring back.

Dim Sum Steamed Custard Buns (nai Wong Bao) Recipe Substitutions and Variations

All purpose flour: substitute bread flour for chewier, slightly taller buns; or use 00 flour for a silkier, softer crumb. If using whole wheat, mix 70% AP and 30% whole wheat so buns don’t get dense.
Instant yeast: you can use active dry yeast, but proof it first in warm water for 5 10 minutes and reduce the liquid a little if needed; for a slower rise try 1 tsp of sourdough starter and extend fermentation time.
Custard powder: cornstarch works well as a thickener, use about the same weight; for a richer, more eggy flavor try substituting 10 15 g with powdered milk plus cornstarch for body.
Unsalted butter: you can use cold-pressed coconut oil for a slight coconut note and similar fat content, or use salted butter but omit any added salt in the dough to balance it.

Pro Tips

– let the custard cool completely before filling, otherwise it will melt into the dough and make it soggy; if you’re impatient pop it in the fridge but press plastic wrap right onto the surface so a skin wont form.

– when shaping, keep the center thicker and the edges thinner, that way the custard stays in the middle; wet your fingers slightly to help seal pleats better, it really helps stop leaks.

– steam with the lid covered and wrap a towel around the lid to catch condensation, otherwise little water drops will drip on the buns and make the tops wet; after steaming turn off the heat and wait 1 or 2 minutes before opening the lid so they dont collapse.

– if your dough feels too sticky add tiny pinches of flour while kneading, not a whole lot at once; and if the dough is slow to rise put it in the oven with just the light on or near a warm kettle to speed things up.