Liu Sha Bao
Lunch • India
How to Make Liu Sha Bao (Traditional & Healthy Version)
Liu Sha Bao, known for its signature molten custard filling wrapped in a soft, pillowy steamed bun, is a beloved delicacy inspired by Chinese cuisine and now increasingly enjoyed in India, especially in regions with a strong Indo-Chinese culinary presence. In Indian cities like Kolkata, Mumbai, and Bengaluru, where street food culture thrives, Liu Sha Bao is served in dim sum restaurants and at festive gatherings, sometimes with vegetarian twists to suit local palates. The bun’s creamy, sweet centre contrasts beautifully with the light, fluffy atta-based dough, offering a delightful bite that appeals to both adults and children. This healthy version of Liu Sha Bao uses whole wheat (atta) instead of refined maida, and replaces traditional egg custard with a rich, vegetarian-friendly custard made from milk, custard powder, and a touch of ghee. Sweetened with jaggery (gur) for natural minerals and a lower glycaemic index, this bun is both wholesome and satisfying. Liu Sha Bao makes for an innovative lunchbox treat or a festive snack during special occasions like Diwali or Holi, where fusion foods are celebrated. Whether you’re a fan of dim sum or seeking a unique, health-conscious Indian dessert, this recipe is sure to become a family favourite.
Ingredients(for 2 medium Liu Sha Bao per serving)
- 1 cup Whole wheat flour (atta) (for dough)
- 2 tbsp Custard powder (eggless) (vanilla or mango flavour)
- 2 tbsp Jaggery powder (gur) (for sweetness)
- 3/4 cup Low-fat milk (for custard)
- 1 tbsp Ghee (for richness)
- 1/2 tsp Active dry yeast (for rising dough)
- 1/4 cup Warm water (for activating yeast)
- 1/4 tsp Salt (to taste)
- 1/4 tsp Baking powder (for fluffiness) - optional
- 1 tsp Cornflour (makai ka atta) (to thicken custard) - optional
Instructions
- 1
Activate the yeast by mixing it with warm water and a pinch of jaggery. Let it sit for 5 minutes until frothy.
5 minutes
Ensure water is just warm, not hot, for best yeast activation.
- 2
In a bowl, combine whole wheat atta, salt, baking powder, and the activated yeast mixture. Knead into a soft, smooth dough using a little more warm water if needed. Cover and set aside to rise for 1 hour.
10 minutes
Knead thoroughly for a pillowy texture.
- 3
While the dough rises, prepare the custard. Heat milk in a pan, add custard powder, cornflour, and jaggery. Stir continuously until thick and smooth. Mix in ghee for richness. Cool to room temperature.
10 minutes
Stir constantly to prevent lumps or burning.
- 4
Divide the risen dough into equal balls. Flatten each ball with your palm and spoon a generous portion of cooled custard into the centre.
5 minutes
Don’t overfill to avoid leaking during steaming.
Why This Dish is Healthy
By substituting maida with whole wheat atta and using jaggery instead of refined sugar, this Liu Sha Bao is lower on the glycaemic index and higher in micronutrients. The inclusion of milk for protein, along with fibre from atta, helps maintain satiety and supports weight management. This health-forward adaptation retains authentic taste while making it suitable for those watching calories or carbs.
This Liu Sha Bao recipe is rich in dietary fibre from whole wheat atta, providing slow-release energy and aiding digestion. Jaggery offers iron and minerals, while low-fat milk supplies protein, calcium, and vitamin D. The use of ghee in moderation adds healthy fats and fat-soluble vitamins. This vegetarian version eliminates cholesterol from eggs, making it heart friendly. With reduced sugar and no artificial additives, it's a nourishing treat suitable for a balanced Indian diet.
Pro Tips
- 💡Tip 1: Let the custard cool completely before filling to prevent the dough from becoming soggy.
- 💡Tip 2: Use banana leaves instead of parchment for an authentic touch and subtle aroma.
- 💡Tip 3: Knead the dough well and allow enough rising time for cloud-like softness.
Storage & Serving
Store steamed buns in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 3-4 minutes before serving. Avoid microwaving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
