How to Make Chinese Vomiting Sweet Bao Buns

One of the more provocative trends surfacing social media these days involves foods that hurl. Yes, that’s right – they upchuck their insides. Yum Cha, a dim sum restaurant in Hong Kong put a twist on one of their traditional menu items, Lai Wong Bao. They gave these traditional custard-filled steamed bao buns dough eyes, so when you poke a hole in one and squeeze, it looks like it’s hurling.

We recreated these little guys at home, so now you can make them yourself. Delicious or disgusting? You can decide.

Lai Wong Bao Custard Buns

• Prep Time:3 hours
• Cook Time:15 minutes
• Total Time:3 hours 15 minutes
• Servings:7 buns
• Medium

Ingredients

• 3.4 oz box instant vanilla pudding mix
• 3/4 cup milk
• 5 teaspoon matcha powder
• 13 1/4 oz store-bought dough
• 1 tablespoon chocolate
• 1 teaspoon water
• Flour

• Step 1

  Cut off 1/2 oz. of dough and store covered in plastic or with a damp cloth.

  

• Step 2

  Add 3 teaspoons matcha powder to the rest of the dough and knead until combined, about 10 minutes. Use flour as needed to prevent sticking.

  Cover the dough with a damp cloth and let rest for 20 minutes.

  

• Step 3

  Roll the dough as best you can into a log. Divide the dough into 7 equal portions.

  Pinch the ends together of each piece to get a smooth surface on the other side, and then roll to form each into a ball. Cover the balls and let rest for 20-30 minutes.

  

• Step 4

  Meanwhile, in a bowl, stir together the pudding mix and milk.

  

• Step 5

  Stir in the matcha powder. Chill the pudding for 20 minutes to set.

  

• Step 6

  Using an ice cream scoop or spoons, scoop out 7 balls of pudding.

  

• Step 7

  Freeze until ready to use.

  

• Step 8

  Roll one ball about 5 inches wide, more so on the edges than the middle.

  

• Step 9

  Place one scoop of pudding upside down in the middle of the dough. Pinch firmly the edges of the dough to seal and roll to form it into a ball. Place it seam side down. Continue with the rest of the dough.

  

• Step 10

  Using the reserved dough, make fourteen little balls. Dab a line of water across the top of each ball until tacky. Place two little balls on each piece for the eyes.

  Cover the buns with a damp cloth and let proof for 30 minutes.

  

• Step 11

  Steam the buns for 10-15 minutes.

  

• Step 12

  Melt the chocolate and use your finger to dab one chocolate dot on each eye.

  

• Step 13

  Poke a hole for a mouth and squeeze!