How to Make Salted Egg Custard Bun (Traditional & Healthy Version)
Salted Egg Custard Bun, inspired by Indo-Chinese cuisine, is a soft, fluffy steamed bun filled with a rich, savory-sweet salted egg custard. While traditionally found in Chinese bakeries, this delicious treat has found its place in many Indian homes and restaurants, especially in metropolitan cities like Kolkata and Mumbai, where Chinese food has become an integral part of the local food scene. The bun’s delicate texture and creamy filling make it an irresistible lunch option, especially during the monsoons or festive gatherings. Our version of Salted Egg Custard Bun uses vegetarian ingredients, with a clever twist using besan (gram flour) and homemade salted eggless custard, keeping it suitable for those following a vegetarian diet. The recipe is health-conscious, using whole wheat atta for the dough and minimal sugar, making it perfect for calorie-conscious eaters. With a unique balance of sweet and salty, this bun is a hit among both kids and adults, and its mild flavor makes it ideal for celebrations like Chinese New Year, now enjoyed in India’s Chinatown regions. These buns are steamed, not fried, making them a lighter, wholesome choice for a mid-day meal.
Ingredients
Step-by-step instructions
Step 1 · Activate the yeast: Mix warm water with active dry yeast and a pinc...
Activate the yeast: Mix warm water with active dry yeast and a pinch of sugar. Let it rest for 5-7 minutes till frothy.
Step 2 · Prepare dough: In a large bowl
Prepare dough: In a large bowl, combine atta, cornflour, baking powder, and salt. Add the activated yeast and half of the milk. Knead into a soft, slightly sticky dough, adding more milk as needed.
Step 3 · Cover the dough with a damp cloth and let it rise in a warm place f...
Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
Step 4 · Make the salted eggless custard: In a non-stick pan
Make the salted eggless custard: In a non-stick pan, mix besan, milk, powdered sugar, salt, and turmeric (for yellow color). Cook on low heat, stirring continuously, until thick and smooth. Remove from heat and mix in butter and cardamom powder if using. Let cool.
Step 5 · Divide the risen dough into 4 equal portions
Divide the risen dough into 4 equal portions. Flatten each, spoon in a generous amount of cooled custard, and seal edges to form a bun.
Step 6 · Place buns seam side down on parchment or banana leaf squares
Place buns seam side down on parchment or banana leaf squares. Cover and let rest for 10 minutes.
Step 7 · Steam the buns in a steamer or on an idli stand over medium heat fo...
Steam the buns in a steamer or on an idli stand over medium heat for 12–15 minutes until puffed and cooked through.
Why this recipe is healthy
By using whole wheat flour and besan, this recipe boosts dietary fiber and protein, supporting better digestion and satiety. Steaming the buns instead of baking or frying reduces unnecessary fats, while minimizing sugar makes it suitable for most health-conscious diets. The vegetarian custard is lighter, making it ideal for those seeking a wholesome, guilt-free treat. It’s a great choice for anyone watching their weight or managing their blood sugar.
A note on tradition
Salted Egg Custard Bun, though inspired by Chinese culinary traditions, has become popular in India’s Indo-Chinese cuisine, especially in Kolkata’s Tangra area and Mumbai’s Chinatown. It’s often enjoyed during festive occasions like New Year and is increasingly seen at fusion food festivals across metropolitan cities. The vegetarian adaptation makes it accessible to a larger Indian audience, fitting seamlessly into local celebrations and special family lunches.