Custard Steamed Bun — Nai Huang Bao
Quick Info
- Flavor
- Buttery, rich, and gently sweet with a distinct egg custard flavor. The salted egg yolk version adds a savory-sweet contrast.
- Texture
- Fluffy, pillowy steamed bun exterior with a warm, flowing custard center
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Custard buns evolved from traditional Cantonese dim sum, but the modern “flowing sand” (流沙包, liú shā bāo) version was a Hong Kong innovation from the 1980s. Chefs discovered that combining salted egg yolk with butter and sugar created a molten, golden filling that oozes out when you break open the bun. It became an instant dim sum classic and remains one of the most ordered items at yum cha restaurants worldwide.
What to Expect
Plump white steamed buns arrive in a bamboo steamer basket, looking deceptively plain. Break one open and golden custard flows out — rich, buttery, and slightly salty from the egg yolk. The bun itself is cloud-soft and acts as a neutral vehicle for the intensely flavored filling. The contrast between the plain white exterior and the luxurious golden interior is part of the delight.
Tips
Eat these immediately while hot — the custard sets as it cools and loses its signature flow. Be careful of the hot filling on first bite. Order these early in your dim sum meal, as they take time to steam. The character 笼 (lóng) means “steamer basket,” so one order typically includes 3 buns.