Description
The most popular hot dessert Dim Sum in HK. 'Liu Sha' means flowing sand. Tearing the fluffy white bun in half unleashes a scalding, gooey 'golden custard' magma made from salted duck egg yolk, butter, and condensed milk.
Restaurants serving Liu Sha Bao (Salted Egg Yolk Custard Bun)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Salted duck egg yolk
- Butter
- Condensed milk
- Cake flour
- Yeast
- Sugar
- Milk
Instructions
- [Authentic Recipe]
- (Golden Filling) Steam salted duck egg yolks and smash into a fine powder.
- Mix room-temp unsalted butter, condensed milk, milk powder, coconut milk, and sugar.
- Fold in the smashed yolks until smooth. Chill in the fridge until solid, then roll into balls.
- Knead cake flour, yeast, baking powder, milk, and sugar into a fluffy dough; let rise.
- Roll dough flat, encase the solid golden filling, and seal into a sphere.
- Steam on high for 6-
- mins. The butter melts, transforming the filling into a scalding liquid custard.
Learn more Spice, substitutes, tips
Key spices
The 'sweet-salty' contrast of salted yolk、butter、and condensed milk
Substitutes at Japanese supermarkets
Wrap commercial custard spiked with salt inside JP pancake mix dough
Pairing
Pu'er Tea / To finish a Dim Sum course
Trivia
Born as an evolution of the Custard Bun (Nai Huang Bao). Named beautifully because the salted yolk creates a sandy texture (Sha), and the butter causes it to flow (Liu).
Eating tips & etiquette
Tear in half with both hands while piping hot. Biting recklessly causes scalding custard to squirt onto clothes or burn the mouth. The etiquette is to tear a hole, blow to cool, and suck the filling.
Allergen
Eggs, Wheat, Dairy, Soybeans