There’s a certain kind of magic that happens in Asian bakeries—a quiet alchemy of steam, flour, and flavor that produces buns so pillowy and rich, they feel like edible clouds with secrets inside. One of the most coveted of these secrets is the salted egg yolk custard lava bun, especially when kissed with the gentle, grassy sweetness of pandan. It’s a treat that turns the simple act of tearing open a bun into a moment of pure, molten delight.

Making them at home might seem like a baker’s sleight of hand, but with a little patience and these straightforward steps, you can recreate that bakery magic right in your own kitchen. The process is almost as rewarding as that first, oozy bite.

Makes 8–10 medium buns Prep time 30 min + 2 hours proofing Cook time 15 min steaming

Ingredients Dough

• 300 g low-protein flour (cake flour or Hong Kong flour)
• 30 g caster sugar
• 5 g instant yeast
• ½ tsp salt
• 160 ml warm milk
• 20 g unsalted butter, softened
• 1 tsp pandan extract (or 2 tsp pandan paste)

Salted Egg Yolk Pandan Custard Filling

• 4 cooked salted duck egg yolks (or 5 regular egg yolks + ½ tsp salt)
• 80 g unsalted butter, softened
• 60 g icing sugar
• 30 g custard powder
• 30 g milk powder
• 1 tsp pandan extract
• 2 tbsp condensed milk

Instructions

1. Dough: Mix flour, sugar, yeast, salt → add warm milk + pandan extract → knead 5 min.
2. Add butter → knead 8–10 min until smooth & elastic.
3. Cover & prove in warm place 60–90 min until doubled.
4. Filling: Mash salted egg yolks finely → beat with butter + icing sugar until creamy.
5. Add custard powder, milk powder, pandan extract, condensed milk → mix to smooth paste.
6. Chill filling 20 min → divide into 8–10 balls (~30 g each) → freeze 30 min so they stay firm.
7. Punch down dough → divide into 8–10 pieces.
8. Flatten each piece → place frozen filling in center → seal tightly → shape into smooth buns.
9. Prove 30–45 min until puffy.
10. Steam over medium-high heat 12–15 min (do not lift lid during cooking).
11. Serve hot — the center should ooze when torn open.

Serve with Freshly brewed jasmine tea or iced milk tea.

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The Heart of the Bun: A Two-Part Harmony

What makes these buns so special is the beautiful contrast between the soft, subtly fragrant dough and the rich, creamy center that bursts with the savory-sweet intensity of salted egg yolk and pandan.

The Dough is gently sweetened and tinted a soft green with pandan—a Southeast Asian vanilla-like essence that whispers of coconut and fresh leaves. Using a low-protein flour (like cake flour) is the secret to that tender, almost melt-in-your-mouth texture that steams up beautifully light.

The Filling is where the wizardry lives. Salted duck egg yolks (a beloved staple in many Asian desserts) are mashed until fine, then blended into a lush, fragrant custard. When frozen solid and wrapped in the proved dough, they transform in the steamer: the outside bakes into a firm custard shell, while the very center stays gloriously liquid, waiting to spill out like golden lava.

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A Labor of Love, One Step at a Time

Yes, there’s proofing and chilling involved—about 2 hours all told. But think of this not as waiting, but as building anticipation. While the dough rises and the filling chills, your kitchen fills with the faint, sweet aroma of pandan. This is the slow, mindful part of the process where the flavors deepen and the textures perfect themselves.

A few tips from the journey:

• Seal the treasure tightly: When wrapping, ensure no cracks or thin spots remain in the dough around the frozen filling ball. This is your only mission—to create a perfect, seamless pouch to hold the molten center.
• Trust the steam: Once the buns go into the steamer, resist the urge to lift the lid. The steady, enveloping heat is what cooks the dough evenly and creates the signature “lava” effect inside. Peeking releases the steam and can lead to dense, doughy buns.
• Timing is everything: Serve them immediately. The “lava” is at its most dramatic when the buns are fresh from the steamer and almost too hot to handle.

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The Perfect Pairing

These buns are rich, sweet, and deeply satisfying. They call for a beverage that can complement without competing. Pour yourself a cup of freshly brewed jasmine tea—its floral notes lift the creamy custard beautifully. Or, for a truly classic Hong Kong-style experience, serve them with a tall glass of iced milk tea, strong and silky.

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More Than Just a Recipe

In the end, this is more than a list of ingredients and steps. It’s an invitation to experience a small, steamy wonder—the kind that turns an ordinary afternoon into something a little more special. It’s about the shared “ooh” when someone tears open their bun to reveal the bright green-gold center, and the quiet contentment that follows.

So gather your ingredients, clear an afternoon, and prepare to make a little magic. Your future self, holding a steaming bun and a cup of tea, will thank you.