Steamed Custard Buns: Top Picks and Buying Guide

Finding authentic Asian specialities to enjoy at home can be a challenge. Sweet dim sum, especially steamed custard buns, also known as Nai Wong Bao, are particularly popular but can be difficult to find with consistent quality. For lovers of Chinese cuisine and anyone looking for a quick and delicious dessert or snack, frozen varieties offer a convenient solution.

This article serves as a guide. It presents a selection of products and provides objective information about their features to help you decide when buying custard buns.

What to Look for When Buying Custard Buns

To find the right product for your needs, a few criteria can help guide your selection.

Filling Type: The Difference Between Nai Wong Bao and Liu Sha Bao

Although both are often called "custard buns," there is a key difference in the filling.

• Nai Wong Bao (奶黄包): This is the classic version with a firm, creamy custard filling made from egg and milk. The flavour is sweet, and the texture is similar to a thick cream. The products featured here fall into this category.
• Liu Sha Bao (流沙包): This version is known for its molten filling that flows out when cut open ("flowing sand"). It is typically made with salted duck egg yolk, which gives it a complex, sweet-and-savoury flavour.

The choice depends on your personal preference—whether you favour a creamy, firm filling or a runny, more intense flavour experience.

Ingredients and Allergens: A Closer Look at What's Inside

The quality of the ingredients largely determines the taste. A look at the ingredients list reveals the composition of these egg cream buns. Pay special attention to the main components of the dough (wheat flour) and the filling (egg, milk, sugar).

For individuals with food intolerances, the allergen information is crucial. Common allergens in these products include wheat, egg, soy, and milk. Manufacturers are required to clearly declare these on the packaging.

Pack Size and Preparation

Frozen baozi are available in various pack sizes. Smaller packs are suitable for individuals or for trying them out, while larger units are more practical for families or regular consumption.

The recommended preparation method is steaming. This is the only way for the dough to develop its characteristic soft and fluffy texture. The exact steaming time is indicated on the product packaging and should be followed for optimal results.

Our Selection: Recommended Steamed Custard Buns

Here is an objective overview of three available products, based on information provided by the manufacturer.

Synear Custard Bun 300g

Why It Stands Out This product features a soft dough and a rich egg yolk cream filling. Its sweetness is described as moderate, making it a well-balanced option.

Pros

• Classic flavour reminiscent of traditional Chinese dim sum.
• Ready to serve immediately after steaming.
• Versatile as a breakfast, dessert, or snack.
• The pack contains 10 pieces with a net weight of 300g.

Who It's For Ideal for those who appreciate the authentic, creamy taste of Nai Wong Bao and are looking for a standard pack size for an occasional treat.

Sanquan Creamy Custard Buns 360g

Why It Stands Out Sanquan's sweet bao buns are described as having an exceptionally fluffy, white dough and a rich, creamy custard filling. Preparation is straightforward, requiring just 8-10 minutes of steaming.

Pros

• Very quick and easy to prepare.
• The filling is described as rich and creamy.
• The 360g pack size is suitable for multiple servings or small families.
• Contains milk powder for a creamy consistency.

Who It's For Perfect for households looking for a convenient and quick dessert or snack option who prefer a mild, sweet custard flavour.

Freshasia Custard Bun 360g

Why It Stands Out This product is based on the traditional Cantonese style. The filling combines egg and milk flavours and is described as sweet but not overpowering, ensuring a balanced taste experience.

Pros

• Authentic flavour designed to evoke a teahouse experience.
• The sweetness of the filling is subtly balanced.
• Preparation is also simple, requiring 8-10 minutes of steaming.
• The ingredients list includes cornstarch and wheat starch, which contribute to the filling's texture.

Who It's For For fans of Cantonese dim sum who value an authentic texture and a balanced, not-too-sweet custard flavour.

Discover More Steamed Bun Options

If the egg cream buns featured here aren't quite what you're looking for, or if you're curious about other fillings like pork, vegetable, or red bean paste, you can find more options in our wider selection.

Explore our full range of steamed buns

Frequently Asked Questions (FAQ)

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

Nai Wong Bao (奶黄包), often translated as Custard Bun or egg cream bun, has a firm, creamy custard filling. In contrast, Liu Sha Bao (流沙包) contains a molten filling made from salted duck egg yolk that flows out when cut. The products featured in this article belong to the Nai Wong Bao category.

What is the best way to prepare frozen baozi?

The recommended method for frozen baozi is steaming. Place the frozen buns in a steamer (or a sieve over a pot of boiling water), making sure they do not touch. Steam them for the time indicated on the packaging (usually 8-12 minutes) until they are heated through and fluffy. Thawing beforehand is not necessary and is generally not recommended.

Can you prepare steamed buns in the microwave?

While it is technically possible to use a microwave, it rarely yields a satisfactory result. The dough tends to become tough and dry, losing its characteristic soft, fluffy texture. For an authentic taste experience, steaming is the far superior method.