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Liu sha bao (salted egg custard bun)

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description Liu sha bao (salted egg custard bun) Overview

The liu sha bao is a Cantonese steamed bun known for its rich custard filling. It features a custard crafted primarily from salted egg yolks and butter creating a uniquely sweet and savory flavor profile. These buns are particularly popular with those seeking traditional dim sum or experiencing modern interpretations of classic Chinese pastries. They offer a dense, creamy texture and distinctive taste appreciated by many.

help Liu sha bao (salted egg custard bun) FAQ

What is the liquid filling inside a Liu Sha Bao made of?

The runny, golden filling is traditionally made from a mixture of salted duck egg yolks, butter, sugar, and milk or coconut milk. When steamed, the rich custard melts into a sweet and savory liquid.

How do you steam Liu Sha Bao without the custard leaking out?

To prevent leaking, the salted egg yolk custard must be frozen solid before being wrapped in the dough. The buns should then be steamed over high heat for exactly 8 to 10 minutes so the dough cooks perfectly while the center turns molten.

Where does the Liu Sha Bao originate from?

The salted egg custard bun is a highly popular dim sum item with origins traced back to Hong Kong or Singapore in the 1990s. It has since become a staple dessert in Cantonese tea houses worldwide.

What is the difference between Liu Sha Bao and Nai Wong Bao?

While both are steamed baozi, a Nai Wong Bao contains a sweet, semi-solid yellow custard made from milk and egg. A Liu Sha Bao, on the other hand, features a savory-sweet, runny center dominated by the flavor of salted duck egg yolks.

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