Custard Bao (Nai Huang Bao)
Fluffy steamed buns filled with a silky vanilla custard that oozes when you bite in.
- Time2 hr 30
- LevelMedium
- Costabout £0.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
For the custard, whisk the yolks, sugar and cornflour in a bowl. Heat the 250 ml milk until steaming, then pour into the yolks, whisking. Return to the pan and stir over a medium heat for 3 to 4 minutes until very thick.
4 min - 2
Off the heat, beat in the butter and vanilla. Spread on a plate, cover the surface with cling film and chill for at least 1 hour, until firm.
60 min - 3
For the dough, mix the flour, yeast, 40 g sugar and baking powder. Add the warm milk and oil and knead for 8 to 10 minutes until smooth and springy.
10 min - 4
Cover and leave somewhere warm for 1 hour, until doubled in size.
60 min - 5
Knock back the dough and divide into 12 pieces. Flatten each into a 9 cm circle. Put a heaped teaspoon of custard in the middle, gather the edges and pinch to seal. Sit each on a square of baking paper.
- 6
Rest the buns for 20 minutes. Steam in batches over simmering water for 12 minutes, until puffed and glossy. Serve warm.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
