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Friday, 21 March 2014

不 流 的 流 沙 包 ("Liu Sar Bao")

I made "Liu Sar Bao" today but unfortunately my Liu Sar Bao doesn't live up to its name as it doesn't "liu" (流) at all!  But..... it taste real good.  Love the egg custard filling inside.

"Liu Sar Bao" (Salted Egg Custard Steamed Buns)

Ingredients for the Skin

500 gm Pau flour or Hong Kong flour

2 ½ tsp dried yeast

100 ml lukewarm water

125 gm caster sugar

5 tsp Crisco shortening  (I used vegetable cooking oil)

2 1/8  tsp baking powder

¼ tsp salt

110 - 115 ml water

Preparation for the Skin

Mix the dried yeast with lukewarm water, stir well.

Add in 130 gm sifted pau flour, mix well with the yeast mixture.  Roughly form into a ball of dough and set aside for 15 mins.


Mix the balance 370 gm sifted pau flour with the baking powder, sugar and salt, stir well.

Pour this mixture into (A) above.  Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.

Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.

Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.

Weigh out 50 gm of dough and roughly shape into a ball.  Makes 18 pieces.

Flatten and roll out the dough into a circle.  Cup it in the palm of your hand, spoon in the custard filling onto the centre of the dough and pleat up the sides and seal; lightly roll with your both hands to shape it round. Place the pleated side down onto a piece of greaseproof paper, on the rack for steaming.  Cover with a piece of damp cloth and let rise for another 15 mins.

Steam the pau under rapidly boiling water on high heat for about 10 to 12 mins.

Remove from steamer and serve, hot.

* This Pau Dough is adapted from Cheah of No Frills Recipes
This pau dough recipe is indeed good and the texture is soft after steamed.  Will use this for all my future steamed buns.

Salted Egg Custard Filling
Adapted from Food Manna

80g salted egg yolk (6 yolks)
110g caster sugar
55g custard powder
55g full cream milk powder
60g coconut milk
20g corn starch (1 tablespoon)
110g butter, room temperature

Start by steaming the egg yolk for 8-10 minutes or until cooked. let cool and mash. Next, In a mixing bowl, cream the butter slightly and mix in the ingredients. Refrigerate the mixture until firm. Portion into balls and freeze till solid. 

* Both the bao dough and the filling, I half the recipe.

Other food bloggers have made  "Liu Sar Bao" too; check them out.


  1. can I take two for my afternoon tea later? sound good!

  2. i wonder if it is your bao "salivating" or me "salivating"... your "aha" looks heavenly !

  3. Liu or not liu i don't mind, the bun looks very soft and custard filling is deliciously golden :)

  4. Mel, I also don't mind it 流or不流,It still look pretty and delicious to me :)
    oh ya! we have the same knitted placemat, hehehe..

  5. Your liu sar bao looks so tempting despite the custard filling didn't ooze. Doesn't matter it ooze or not, I wish I could have a couple. And nice looking bao with the stamping.

  6. Your bao looks wonderful, Mel!
    Perfect for afternoon tea-time with the family!

  7. Haha.. I love the title of this post! Made me laughed out loud when I read it! ^^ still looks yummy regardless ^^

  8. Looks yummy even though didn't flow…I will make this again if I have lots of time in hand lol!

  9. Mel, I would prefer if the filling doesn't drip, less messy to eat! Wish I could try your pao :)

  10. 不流的流沙包也一样好好吃!

  11. Wow, one of my favourite baos! Would love to try make it someday.

  12. They look good, doesn't matter if they don't 'liu' as long as they taste good and thanks for the link :)

  13. Hi Mel,

    hmmm... I look at the recipe that you used and compared with mine. I see that you have used slightly more cornflour and less milk powder. Do you think it is the extra 5g cornflour that stop it from flowing???


    1. Hi Zoe
      Im not sure why too. As the recipe Im using is Food Manna, and as you can see from the post link picture, her liu sar bao, the filling really flow out beautifully. Will try yours next time.

  14. have not tasted this before…must be yummy by the look of the flowing lava :D

  15. Hi Mel,
    Don't worry about the 流or not 流,as long as it is delicious I don't mind. :)
    Can I have one please? :p

  16. I looooove egg custard baos! I wish I had these right now. It's passed midnight but I'd still eat them. They are my favorite! Hope I can try making these at home...