Molten Lava Bun
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Chinese
Serves: 12 buns
  • For bun –
  • 300 g Superlite flour / Hong Kong pau flour
  • 3 g baking powder
  • 3 g instant yeast
  • 45 g caster sugar
  • 160 ml water (add more if the dough is too dry)
  • 15 g vegetable oil
  • For pumpkin bun version, please include the ingredients below:
  • 100 g cooked pumpkin + 16 g butter – mash together
  • For salted egg custard –
  • 5 x salted egg yolks
  • 55 g condensed milk
  • 50 g unsalted butter – softened at room temp
  • 50 g coconut milk
  • 30 g dry milk powder
  1. Custard:
  2. Prepare the custard but separating the salted egg yolks from the whites. Rinse them gently under running water.
  3. Place them in a heatproof bowl and steam over high heat for 10 mins.
  4. When they are slightly cooled, add in butter, condensed milk, coconut milk and milk powder. Mix until smooth. If you prefer the custard to be sweeter, adjust with more condensed milk.
  5. Place them in the refrigerator to chill until firm. Mine took about 45 mins in the fridge.
  6. Take them out and use a spoon or ice cream scoop and divide into 20 - 22 g each.
  7. Place on a baking tray lined with cling wrap and cover with another layer of cling wrap.
  8. Freeze until hard for at least 6 hours or preferably overnight.
  9. Buns:
  10. In a large bowl, add the flour, baking powder, sugar, yeast and whisk together.
  11. Add in water, vegetable oil and using an electric hand mixer or stand mixer, mix until a dough ball is formed, approx. 10 mins. It should be smooth and elastic. Alternatively, you could knead with your hands too and that will take about 15 – 20 mins.
  12. Dust the counter lightly with some flour and take the dough out from the mixer. Knead it lightly for another minute until smooth and not sticky.
  13. *If you are making pumpkin version, add in pumpkin butter mixture during the mixing process.
  14. Shape dough into a ball and place it in a large bowl greased with a little oil.
  15. Cover with cling wrap and let it rise at room temperature for 30 mins. I like to leave it in my oven or microwave.
  16. Use a finger and poke into the dough. It should create an indentation without bouncing back.
  17. Press down the dough to release the air and take it out from the bowl and gently knead into a log shape.
  18. Divide dough into 12 portions, 40 g each. Use a weighing scale.
  19. Shape the dough into balls and place them on the counter with some space in between each other. Cover with a damp cloth and let them rise for another 5 – 10 mins.
  20. Take the frozen custard out from the freezer.
  21. Use a rolling pin and flatten each the dough into flat disc, the edges should be thinner than the centre.
  22. Put one custard in the centre of the dough and wrap it. Pinch the edges well so the filling will not leak during steaming.
  23. Put the dough onto a piece of paper or cupcake liner.
  24. Steam them over high heat for 10 mins.
  25. *Do not steam them for too long or the filling will explode. Do not open the lid while steaming or the buns will collapse.
  26. Remove and serve warm.
  27. To store the buns, allow them to cool completely before wrapping them with cling wrap and place into a Ziploc bag. Place in freezer for up to 3 months.
Recipe by Bear Naked Food at