Lai Wong Bao

Lai Wong Bao, also known as Custard Bun, is a popular Cantonese dim sum pastry featuring a sweet, molten salted egg yolk custard filling encased in a fluffy, steamed wheat flour dough. The filling typically combines egg yolks, butter, sugar, and sometimes milk powder for a rich, creamy texture. It is a staple in dim sum restaurants across Guangdong, Hong Kong, and Chinese communities worldwide.

🍽️ Nutrition at a glance

Lai Wong Bao is high in carbohydrates from the flour dough and sugar, with significant fat content from the butter and egg yolks in the custard filling. A single bun provides quick energy and some protein, but is best enjoyed in moderation due to its calorie density.

Nutrition breakdown

Calories	220 kcal
Protein	5 g
Carbs	30 g
Fat	9 g
Fiber	1 g
Sugar	12 g
Sodium	180 mg
Vitamin A	120 IU
Iron	1.2 mg
Calcium	30 mg
Phosphorus	60 mg
Cholesterol	45 mg
Vitamin D	0.5 mcg
Selenium	8 mcg
Niacin (B3)	1.5 mg

Per 1 medium bun (approx. 80 g) · estimated, varies by recipe

💡 What's interesting

The 'lava' effect of the molten custard oozing out when bitten into is a prized textural and visual experience in dim sum culture. Nutritionally, the salted egg yolk provides a unique savory-sweet balance and a dose of cholesterol and fat-soluble vitamins.