I thought about a relevant English name for this dessert and lava custard seems appropriate. But this is a custard that’s not made from just normal eggs. It is made from salted duck eggs. These salted duck eggs can be made from soaking the eggs in brine for two weeks. I have yet made these eggs myself but will do so next month.

These buns are incredibly delicious especially if you can make the filings ooze and flow out. To get this done, the balance of the ingredients and temperature is important.

Lava Custard Steamed Buns


Dumpling Skin (ensure everything, except the yeast is white in color if you want a white dumpling)

  • 200 g Hong Kong Flour
  • 20 g Corn Flour
  • 30 g Caster Sugar
  • 1/2 tsp Salt
  • 3 g Instant Yeast
  • 1/4 tsp Double Acting Baking Powder
  • 10 g Vegetable Lard I used coconut oil
  • 110 g Water at 30C


  • 2 Tbsp. custard powder
  • 4 Tbsp fresh milk
  • 50 g Milk Powder
  • 70 g Unsalted Butter at room temperature
  • 30 g Sugar
  • 2 Salted egg yolks about 30g (steamed and mashed)
  • 2 drops Vanilla Essence


Dumpling Skin

  • Mix all the dry ingredients together, then add the lard and the water.
  • Knead until smooth.
  • Set aside on an oiled bowl for 30 minutes while you make the filing.


  • Dissolve milk powder in warm fresh milk and then mix all the ingredients together and divide into 12 portions, shaped like a sphere (about 18g-20g each). If you have difficulty wrapping this, freeze each first.


  • Divide the dough out to 12 pieces, about 30g each.
  • Bury one portion of filing in each dough and pleat it up your favourite way.
  • Let it rise until it doubles its size. For me, it took 20 minutes.


  • Steam at high heat for 10 minutes, not a second longer.
  • Serve warm.

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