How to Make Liu Sha Bao (Traditional & Healthy Version)
Liu Sha Bao, also known as 'Salted Egg Lava Bun', is a beloved treat found in Singapore’s bustling kopitiams and hawker centres. This iconic breakfast dish features a fluffy, steamed bun encasing a rich, molten salted egg custard—a true celebration of sweet and savoury flavours. The popularity of Liu Sha Bao in Singapore reflects the city-state’s vibrant food culture and fusion influences, where traditional recipes are adapted for modern palates and healthier lifestyles. Originally inspired by classic dim sum, Liu Sha Bao has evolved in Singapore to include lighter, vegetarian-friendly ingredients while maintaining its decadent lava centre. Served fresh and warm, these buns are perfect for breakfast or a mid-morning snack, offering comfort and indulgence without guilt. Whether you’re enjoying it with kopi at your neighbourhood kopitiam or sharing with friends during a leisurely brunch, Liu Sha Bao showcases Singapore’s love for inventive and satisfying street food.
Ingredients
Step-by-step instructions
Step 1 · Prepare the custard filling by mashing cooked salted egg yolks
Prepare the custard filling by mashing cooked salted egg yolks. Mix with softened butter, custard powder, icing sugar, and cornstarch until smooth. Chill in the freezer for 10 minutes.
Step 2 · In a bowl
In a bowl, combine pau flour, baking powder, and caster sugar. Gradually add milk and vegetable oil. Mix to form a soft dough.
Step 3 · Knead the dough for 3-5 minutes until smooth
Knead the dough for 3-5 minutes until smooth. Cover with a damp cloth and let it rest for 10 minutes.
Step 4 · Divide dough into 4 equal balls
Divide dough into 4 equal balls. Flatten each, place a spoonful of chilled custard in the centre, and seal tightly.
Step 5 · Place each bun on a small square of parchment paper
Place each bun on a small square of parchment paper. Arrange in a steamer, leaving space for expansion.
Step 6 · Steam buns over high heat for 8-10 minutes until puffed and cooked ...
Steam buns over high heat for 8-10 minutes until puffed and cooked through. Serve hot.
Why this recipe is healthy
Our lighter Liu Sha Bao version is steamed, not fried, reducing oil and calorie content. The recipe uses less sugar and incorporates plant-based milk for lower cholesterol. By moderating butter and using quality ingredients, you get all the signature molten goodness with fewer calories and more nutrients—perfect for a health-conscious Singaporean breakfast.
A note on tradition
Liu Sha Bao has become a breakfast and brunch favourite across Singapore, enjoyed in kopitiams and modern cafes alike. Its popularity highlights Singapore’s hawker culture and the fusion of traditional and innovative food trends, making it a symbol of communal dining. Liu Sha Bao is especially loved during yum cha sessions or festive gatherings when friends and families come together to share small bites.