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
Step-by-step instructions
Step 1 · Activate the yeast by mixing it with warm water and a pinch of jaggery
Activate the yeast by mixing it with warm water and a pinch of jaggery. Let it sit for 5 minutes until frothy.
Step 2 · In a bowl
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.
Step 3 · While the dough rises
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.
Step 4 · Divide the risen dough into equal balls
Divide the risen dough into equal balls. Flatten each ball with your palm and spoon a generous portion of cooled custard into the centre.
Step 5 · Seal the edges by pinching and twisting
Seal the edges by pinching and twisting, forming a bun. Place each bun on a small square of parchment or a banana leaf.
Step 6 · Steam the buns in an idli steamer or bamboo steamer for 12-15 minut...
Steam the buns in an idli steamer or bamboo steamer for 12-15 minutes on medium heat until puffed and cooked.
Step 7 · Let the Liu Sha Bao cool for 2-3 minutes before serving
Let the Liu Sha Bao cool for 2-3 minutes before serving. Enjoy warm for the best molten custard experience.
Why this recipe 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.
A note on tradition
In India, Liu Sha Bao is increasingly seen at festive fusion gatherings and modern dim sum brunches, especially in metropolitan areas. It is often relished during celebrations like Diwali, where innovative sweets and snacks take centre stage. The use of atta and jaggery gives the dish an Indian identity, blending Chinese technique with local ingredients. Its popularity is growing as Indian families look for unique, healthier alternatives to traditional mithai.