Nai Wong Bun Recipe

Friday, 28 March 2008

nai wong bun aka egg custard bun

Custard Filling.

  • 10g instand custard powder.
  • 50g tung min flour/wheat starch.
  • 75g sugar (granulated/icing)
  • 100ml milk (suggestion-use evaporated if you like the filling creamier :))
  • 40g butter
  • 1 egg, slightly beaten.


  1. Mix the custard powder, wheat starch, and sugar in a pot.
  2. Heat it up while adding the milk into the mixture, stirring constantly.
  3. Add butter into the mixture. Remember to stir or the mixture will burnt! :)
  4. When the butter has melted completely, remove the pot from the fire and add in the beaten egg. Continue stirring. You should have obtained a thick sticky custard! :)
For the bun, I just used the Water-Roux Sweet Bun Dough. Here

The custard was a little sticky. But after baking, it dried up nicely and I really liked it :). My nieces and cousin loved it too and it was gone in a night! Ah, managed to take one photograph only :(