Liu Sha Bao
Global • Vegetarian
About Liu Sha Bao
Steamed bun with molten salted egg yolk custard
How to Make Liu Sha Bao (Traditional & Healthy Version)
Liu Sha Bao, also known as 'Salted Egg Lava Bun', is a beloved treat found in Singapore’s bustling kopitiams and hawker centres. This iconic breakfast dish features a fluffy, steamed bun encasing a rich, molten salted egg custard—a true celebration of sweet and savoury flavours. The popularity of Liu Sha Bao in Singapore reflects the city-state’s vibrant food culture and fusion influences, where traditional recipes are adapted for modern palates and healthier lifestyles. Originally inspired by classic dim sum, Liu Sha Bao has evolved in Singapore to include lighter, vegetarian-friendly ingredients while maintaining its decadent lava centre. Served fresh and warm, these buns are perfect for breakfast or a mid-morning snack, offering comfort and indulgence without guilt. Whether you’re enjoying it with kopi at your neighbourhood kopitiam or sharing with friends during a leisurely brunch, Liu Sha Bao showcases Singapore’s love for inventive and satisfying street food.
Ingredients(for 2 steamed buns per person)
- 1 cup Low-gluten flour (pau flour) (for soft, fluffy buns)
- 1/2 tsp Baking powder
- 2 tbsp Caster sugar
- 1/3 cup Low-fat milk (or unsweetened soy milk)
- 1 tbsp Vegetable oil
- 2 Salted egg yolks (cooked & mashed) (available at wet markets)
- 2 tbsp Unsalted butter (light) (can substitute with plant-based butter)
- 1 tbsp Custard powder
- 1 tbsp Icing sugar
- 1 tsp Cornstarch
Instructions
- 1
Prepare the custard filling by mashing cooked salted egg yolks. Mix with softened butter, custard powder, icing sugar, and cornstarch until smooth. Chill in the freezer for 10 minutes.
10 minutes
Freezing the filling helps create a lava effect when steamed.
- 2
In a bowl, combine pau flour, baking powder, and caster sugar. Gradually add milk and vegetable oil. Mix to form a soft dough.
5 minutes
Use a spatula to avoid over-kneading and ensure a tender bun.
- 3
Knead the dough for 3-5 minutes until smooth. Cover with a damp cloth and let it rest for 10 minutes.
10 minutes
Resting relaxes the gluten for easier shaping.
- 4
Divide dough into 4 equal balls. Flatten each, place a spoonful of chilled custard in the centre, and seal tightly.
5 minutes
Pinch the seams well to prevent leaking during steaming.
Why This Dish is Healthy
Our lighter Liu Sha Bao version is steamed, not fried, reducing oil and calorie content. The recipe uses less sugar and incorporates plant-based milk for lower cholesterol. By moderating butter and using quality ingredients, you get all the signature molten goodness with fewer calories and more nutrients—perfect for a health-conscious Singaporean breakfast.
This healthy Liu Sha Bao recipe uses low-gluten flour and a lighter butter alternative to reduce saturated fat. Salted egg yolks provide protein and essential minerals like selenium and iron. Using low-fat milk or unsweetened soy milk helps lower overall calories and lactose content. Each bun offers a balanced mix of complex carbs, moderate protein, and healthy fats, making it a nourishing breakfast option when enjoyed in moderation.
Pro Tips
- 💡Tip 1: Freeze the custard filling for a distinct molten effect.
- 💡Tip 2: Avoid overfilling the buns to prevent leakage during steaming.
- 💡Tip 3: Use parchment paper squares to keep buns from sticking to the steamer.
Storage & Serving
Store leftover buns in an airtight container in the fridge for up to 2 days. Re-steam for 3-5 minutes before serving to restore softness and the lava centre.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 25.0 g |
| Total Fat | 10.0 g |
| Fiber | 1.0 g |
