The fluffy bun and soft custard are easy to share in a small piece; let the warm filling cool first.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Flour and leavening choices vary. Vanilla may flavour the filling; this entry describes a steamed custard bun rather than a baked bun.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Sweet, milky egg custard.
- Chili heat
- Texture
- Fluffy bun around a soft, creamy filling.
- How it’s made
- Cook and cool the custard, wrap it in risen dough, then steam the filled buns.
Flour and leavening choices vary. Vanilla may flavour the filling; this entry describes a steamed custard bun rather than a baked bun.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Macau. Associated with Guangdong.
About this regional connection
Guangdong: Guangdong association; not an exclusive origin claim.
Ask if they have it first
请问你们有奶黄包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Tea, buns and time together
Custard buns are among the buns shared at Cantonese morning tea, alongside char siu and lotus-paste buns. The saying “one pot, two pieces” describes a pot of tea with a few dim sum dishes. Friends and relatives meet in the tea house to eat, chat and spend time together.
