Custard Bun

Description

Lai Wong Pao literally means "mlik yolk bun" in English. The slightly sweet bun with the sweet creamy egg yolk custard filling is a nice finisher of any Dim Sum meal or to be eaten as a snack. 

Ingredients

Egg yolk, custard

Weight

30 gram

Preparation

Steam about 6 minutes above boiling water
Deep-fry for 5 minutes in oil at 165ºC

Serving suggestions

After deep frying the custard bun, cut it in half. Dip the open side in condensed milk and then in some crumble of cookies to your liking. 

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