Salted Egg Custard Pau

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Salted Egg Custard Pau

by Julie Yee

Enjoy the sweet and savoury Salted Egg Custard Pau with salted egg custard oozing out that looks seemingly simple.

Cuisine : Asian  Course : Appetizer Skill Level : Novice
Prep : 2 hrs  Cook : 20 mins Ready in : 2 hrs 20 mins  Serves : 6-8 Servings


  • Pau Dough
    • Sponge Dough
      • 1pkt Instant Yeast
      • 150ml Water
      • ¾ tsp Condensed Milk
      • 300gm HK Flour
    • 200gm HK Flour
    • ¾ tbsp. D. Baking Flour
    • 120gm Sugar
    • 1/3 tsp Ammonia Powder
    • 70gm Water
    • 30gm Crisco Shortening
  • Salted Egg Custard Filling
    • 80gm Egg Yolks (Steam 8 mins & mash)
    • 80gm Fine Sugar
    • 60gm Custard Powder
    • 40gm Milk Powder
    • 60gm Coconut Milk
    • 20gm Corn Starch
    • 80gm Butter




  1. To make the sponge dough knead all ingredients into a dough and allow it to rest for 30 minutes.
  2. Mix all ingredients in a mixing bowl and add in the sponge dough. Knead till shiny and smooth about 30 minutes.
  3. Roll into a ball & proof for another 30 minutes. Portion into 25gm.
  4. Wrap Char Siew fillings and fold into a circular motion to form a pau shape.
  5. Put on a piece of white paper and rest for 15 minutes.
  6. Steam at highest heat for 8 minutes.


  1. Cream the butter for 3 minutes and add in all the ingredients.
  2. Chill until it becomes firm and portions into balls. Freeze until solid hard.
  3. Place in oiled paper cups & rest for 10 minutes before steaming.
  4. Steam in high fire for 8-10 minutes. (Don’t over steam or it will burst!)
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