Chinese custard buns
The love for custard is strong in the FavorFlav editorial team. There is little we enjoy more than a bite of creamy crème, especially when it is nestled in the middle of a light, steamed bun. That is why the Chinese bun lai wong bao is high on our list of favorite foods.
The bun is made in the same way as a savory ba pao. The dough needs to rise so that it becomes very light and airy. It is then filled with custard and then steamed until cooked.
Cornstarch
The custard is often made with custard powder and lots of cornstarch, so that it can easily be rolled into balls for the filling. You can also find them with a liquid filling, similar to the effect of a runny egg yolk, for example at the Asian chain Din Tai Fung.
Deep-fried
Custard buns are on the menu at most restaurants that serve dim sum; the ones at Sea Palace in Amsterdam are particularly good. If you really want to go all out, you can order a deep-fried version at sushi palaces Genroku and Sumo. If you want to devour custard buns at home on the couch, you can also find them in the freezer section at larger Asian supermarkets. Or, of course, you can head into the kitchen and make them yourself.
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