Salted Egg Custard Bun

Name: Salted Egg Custard Bun
Cuisine: Indian

Lunch • India

190

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Salted Egg Custard Bun (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

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.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten, dairy

Ingredients(for 2 buns per person)

1 cup Whole wheat atta (flour) (gehun ka atta)
2 tbsp Cornflour (makai ka atta)
1/2 tsp Baking powder (for leavening)
1/2 tsp Active dry yeast (khameer)
1/3 cup Warm water (for dough)
1/3 cup Milk (toned/skim) (doodh)
2 tbsp Besan (gram flour) (for custard base)
1.5 tbsp Powdered sugar (chini)
1/4 tsp Salt (namak)
1 tbsp Butter (unsalted) (makkhan, or use ghee for richness) - optional
a pinch Turmeric powder (haldi, for color) - optional
1/8 tsp Cardamom powder (elaichi, optional for aroma) - optional

Instructions

1
Activate the yeast: Mix warm water with active dry yeast and a pinch of sugar. Let it rest for 5-7 minutes till frothy.
7 minutes
Ensure water is lukewarm, not hot, to activate yeast properly.
2
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.
8 minutes
Knead well to develop gluten for fluffier buns.
3
Cover the dough with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
60 minutes
For quicker rise, keep the bowl near a warm gas stove.
4
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.
8 minutes
Stir constantly to avoid lumps and burning.

Why This Dish 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.

This Salted Egg Custard Bun is a nutritious alternative to traditional versions, using whole wheat atta for added fiber and besan for plant-based protein. The custard is made without eggs, reducing cholesterol and saturated fat. Milk provides calcium and vitamin D, while turmeric adds antioxidants. The recipe is low in refined sugar and does not use deep frying, keeping overall calories in check. It’s an excellent source of complex carbs and suitable for a balanced Indian vegetarian diet.