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Open Liu Sha Bao next to baos on a board
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5 from 9 votes

Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包)

You won't get enough of this homemade Liu Sha Bao recipe. Soft and fluffy on the outside while oozing with a salted egg custard on the inside, they're the perfect dessert!
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Appetizer, Breakfast, Lunch, Snack
Cuisine: Asian, Cantonese, Chinese
Servings: 11
Calories: 336kcal
Author: Jeannette


  • Steamer


For the Dough

  • 430 g / 3 1/2 US cups self-raising flour
  • 75 g / 1/2 US cup caster sugar
  • 1 tbsp baking powder
  • 5 g / 1 tsp instant active yeast
  • 190 mL / 0.8 US cup milk
  • 30 mL / 0.1 US cup water
  • 1/4 US cup oil

For the Filling

  • 4 salted egg yolks
  • 100 g / 0.44 US cup unsalted butter
  • 70 g / 1/3 US cup icing sugar
  • 40 g / 3 tbsp custard powder
  • 60 g / 4 tbsp milk powder
  • 2 tbsp evaporated milk


  • Start by steaming the salted egg yolks for 20 minutes or until they turn a bright orange color, then use the flat side of a large cleaver to mash the yolks.
  • Repeat the mashing until you have fine crumbs or a paste.
  • Mix the salted eggs, butter, icing sugar, custard powder, milk powder and evaporated milk together in a bowl until well combined.
  • Put the mixture in the fridge for 20 minutes to firm up.
  • Take the salted egg mixture out of the fridge and form them into balls, roughly 3cm (1.2") wide. Refrigerate them as you make the bread.
  • Sift the flour in bowl and make a well in the center. Add yeast, caster sugar and baking powder into well, then pour the milk and water in.
    Note: Add the liquids in a little bit at a time while mixing it with the yeast, caster sugar and baking powder.
  • When all the liquid has been added, work it into the flour until it forms a dough. Knead for 20 minutes.
  • Pour the oil in and knead the dough for 10 minutes or until smooth and waxy, then cover it with a clean towel to rest for 30 minutes.
    Note: If you find it too dry, add some water. Likewise, if it's too wet then add some flour until it reaches a dough consistency.
  • Meanwhile, cut baking paper into squares approximately 10cm x 10cm (4" x 4"). Alternatively, use cupcake liners.
  • After the dough has risen, take it out and knead for 2 minutes.
  • Divide the dough into approximately 11 portions and cover with a towel to prevent drying out.
  • Roll the ball until flat, roughly 5mm (0.2") thick and 12cm (4.7") wide.
  • Take the filling out of the fridge and place one in the center of the flattened ball.
  • Use your hand to wrap the dough around the filling while leaving an opening at the top.
  • Use your thumb and index finger to seal the opening by bringing the ruffled parts together.
  • When turned upside down, it should look like a sphere.
  • Twist the seal until closed and push it in to flatten. If there is excess dough, you can tear it off before flattening.
  • Place the ball on a baking paper square, sealed side down.
  • Let the baos rest for 10 minutes before putting them in the steamer to cook.
  • Steam the buns on a medium heat for 10 minutes.
  • Serve immediately as is!


  • Don't overwork the dough. As soon as you've formed the basic dough, give it a chance to rise so it doesn't get tough.
  • Keep the dough on the thicker side. If the bao gets too thin, there is a risk of it tearing which results in the filling bursting out.
  • Steam over a medium heat from start to finish. The higher the heat, the higher the risk of the insides breaking out of the bun.
  • Use a rolling pin to flatten the dough. This dessert is known for its smooth soft bread and this can be easily achieved by using a rolling pin.
  • Use full cream milk for extra flavor.
  • If you prefer a runnier custard, you can double the evaporated milk.


Calories: 336kcal | Carbohydrates: 48g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 926mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg