Two Types of Dim Sum Custard Buns (奶黄包/流沙包)
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- Опубліковано 29 сер 2024
- Custard Buns! Always a classic at Dim Sum, these buns are (comparatively, at least, compared to other Dim Sum Baozi) not too bad to whip up.
Now there's two types of Baozi that appear to be called 'custard bun' - the classic Nai Huang Bao, and the more modern gooey Liu Sha Bao. Both types are awesome, so with this video we wanted to show you how to do both.
Written recipe is over here on /r/cooking:
/ recipes_dim_sum_custar...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
You're like the Binging with Babish of Chinese cuisine, but the level of information about the food that I like. This is awesome.
They are like babish but so much better
And they didn't steal Vinny
Lol, they even use some of the same music!
That comparison is an insult to Chinese Cooking Demystified.
@@NathanTAK let me re-word this because I said that last sentence literally a year ago:
“You’re like the Binging with Babish of Chinese cuisine, synergized with Alton Brown’s Good Eats, which is a compliment because BWB is one of the most popular YT creators of this genre, and Alton Brown’s Good Eats is consistently in my top 3 cooking shows ever. This is awesome and I love the level of detail of the info in this video. Thank you!”
Was that clearer for you?
Since I discovered sichuan and taiwanese food last year I knew it's what I wanted to cook. I discovered this channel last weekend have made 23 recipes from it, incessantly forcing them upon my family and friends. Can't wait to try these! Thanks so much guys.
Update: ended up doing a double boiler set up and the custard set up super well. Dough came together without much problem and I ended up with fantastic custard buns that tasted great the following day. An AMAZING recipe. Going to definitely share it with all my friends!
Hi, how long did the double boiler set up take to achieve the right consistency?
Deep fry the buns after you steam them. Thank me later
流沙包(flowing sand bags) my favourite! I also love the walnut ones too
Custard buns are my favorite dessert to buy from our local Hong Kong style bakery. I’m craving some now, lol!
BEST Chinese cooking channel on UA-cam!
What great timing! Just had dimsum the other day at a place we frequent and the custard bun we thought we got actually had the runny salty filling. We were very confused!
Your videos are always so pleasant to watch! Tasty, friendly, informative, thorough.
Hey guys, a few notes:
1. LARD QUANTITY WAS 9g. Sorry for yelling there haha, screwed up and forgot to say the amount in the narration.
2. Ok, so just to be clear with portions, because I know we always kinda suck with planning this stuff out… the dough makes for 12 buns. Each filling recipe makes 24. We probably should’ve just doubled the dough for the video but we… didn’t want to eat that much and there’s only so many custard buns we can give to our neighbors before it gets weird. I also didn’t want to double the amount in the narration (while still having the visual of the dough we had for twelve), because I think it’s important for those things to match up.
3. So… either double the dough, or take the remaining half of your custard and freeze it. If you’re going with the gooey filling, you could halve it… but with the classic steamed custard scaling down might be a bit problematic (steamed stuff can sometimes cook a bit fast if you have a small amount). If you’re trying to scale down the custardy filling, we’d recommend a double boiler set-up.
4. So there’s two ways to make salted egg yolk - the dry method and the wet method. The best kind of egg to use is duck egg, as there’s more fat in the yolks. There’s a bunch of tutorials online to make them, even in English… and this one seemed legit to my eyes: www.ricenflour.com/recipe/how-to-make-homemade-salted-eggs-recipe/
5. So I've heard that custard powder in the West is basically cornstarch, food coloring, and sugar. Not 100% though, please correct me if I'm wrong. The "custard powder" we have here is actually instant custard - i.e. it contains milk powder. Something we learned from the lemon chicken video.
6. You might not have to be quite so paranoid in stirring the steaming custard - in testing there we times we did it every ~10 minutes. We just found it to be a bit safer to opt for a shorter time, as while this’s more forgiving regarding small lumps than Western custard (I mean, just look at the final consistency)… you obviously still don’t want the thing to break on you.
7. People are putting salted egg yolk in kinda crazy things nowadays. Lattes. Pizzas. Milk tea. You know food trends… everywhere’s the same the world over: take something great, use it in anything and everything, really pound it into the ground lol. That said, I’ve never *tried* a salted egg yolk milk tea, so… I can’t really slag it. It could be good?
Where I live in Europe we have two kinds of custard powder.
One contains cornstarch, food colouring and aroma and has to be prepared and boiled with milk.
The other one is called instant or "cold" custard cream and just needs to be whipped up with water. The ingredients list contains a lot of E-numbers and the finished product has a rather artificial taste (at least in my mind).
@Nat Violen Yep, that's the one :)
🙋🏼♀️question: why do we put baking powder for? Is it for making it puffy?
Is it too late to ask.. What's the purpose of the alcohol in the salted egg yolks?
@@Cyrribrae it kills any bacteria on the shell.
Being English, I do love custard, so these are certainly some interesting ideas to pursue!
I assume this is some kind of 19th-century western import, given the ingredients?
Yep, exactly. Not sure the exact timing of the dish... a lot of this type of Dim Sum dishes were developed during the 1910s and 1920s. (I know Char Siu Bao were invented ~1920s). There was another burst of innovation in the 50s in Hong Kong, so it's possible that it was first made then.
Absolute earliest would be the 19th century. Baidu Baike doesn't have a history and Chinese language Wikipedia says HK. If I had to bet, I'd say 1950s?
@@ChineseCookingDemystified If it is from HK, I'm not surprised some British influence crept in!
Salted egg stuffed Bao is the most memmorable food that I had when I was visiting Shenzhen :")
I gotta make these since I can't go to the restaurant to get them!! Thanks for the informative video, hopefully my family will be impressed with my baos 👍🏻
Great work, as always. I love how you make all these involved recipes in the smallest possible space. It’s just hard to grasp why after I try any of your recipes my kitchen looks like a disaster zone while your balcony is spotless!!!
Great video, very informative. Good to know the different types of filling for these. After having this for the first time in a restaurant, I wanted to find which kind they used to try to make it at home, and I think I have determined that it was the gooey one, as it was very different in taste than the more Western custard I've been used to. It was rich in egg yolk flavor and also sweet, slightly grainy which I assume was from sugar.
holy shit, the gooey kind, my favorite experience ever. THANK YOU
OH MY GAWWWD! Custard buns! This is the video I've been waiting for!
Haha it's been a heavily requested one, for sure.
Lol, I love watching for the good recipe and humorous narratives.
Thanks for finally covering Liu Sha Bao! Absolutely love these buggers and excited to make some at home. But I've never seen anyone put lard in their bao. Is this standard for your region or something most places globally do?
The most common/basic bun wrapper for this kind of sweet bun would be flour(1)+water(55% works the best)+sugar(4%-10% range would work)+yeast(1%)+baking powder(2%). There're also milk+lard wrappers but less common for cost reasons. I tested both for many times, and the result with milk+lard works the best and it gives you the fluffier and softer buns that go perfectly with the custard filling. So that's why we opted to show this wrapper in the video.
Expanding on what Steph said, feel free to use shortening if that's more convenient.
These are my favourite dessert. Thanks for the great explanations.
1:51 love the look on her face like " yeh EVERY 5 bloody minutes! ._."
Imma make this for my boyfriend. Thanks for the recipe!
gooey one man it just melts in my mouth
Just want to say glad I found your channel, has helped me understand how to cook Chinese food. Also tomorrow i try the sweet and sour pork.
Lemme know how it goes! I was proud of that one.
@@ChineseCookingDemystified Made it and the sauce i quite like, nice mild sweet and sour flavor to it. And that super think fry coating, has this not quite crispy but not crunchy texture. I will be experimenting with that coating method down the road, since the texture it provides is really nice. Now i'm told there is a bit of a metallic taste to the dish, which might be from the carbon steel wok and me letting the sauce sit like 20 seconds to long. But still, the dish i quite enjoyed considering the time it took. And the clean up i now have to do.
In Hawaii Mana Pua.
Char Sue Pork or Curry Chicken.
...so delicious!
☺
In Wuhan they leave the cooked egg yolk whole in the middle of the bun, all drenched in custard. Most surprising dessert I’ve had as of yet. Can’t wait to try more once the quarantine is over :D
wait what how
Is it over yet?
I've been trying for *years* to figure out which custard bun I wanted to make because I was running into what you mentioned at the start: that some recipes used a bona-fide custard, while others used a salty egg yolk, and I couldn't make heads or tail of what I'd actually eaten. So thanks! Definitely gonna' give these a whirl! :D
Cheers! At first, we didn't even realize that there'd be so many people being confused about it. We just thought it'd be fun to introduce both types of common fillings~
I so love this channel!!
If I’m making a big batch with the salted egg yolks I like to use my potato ricer to get things started. Then finish off with the bench scrapper.
HI, I like your simple direct to the cooking method. also enjoyed learning where and how the sauce derives from. like oyster sauce etc. Do you have a good recipe for steam coconut custard recipe? normally in dim sum restaurant, they sell them in cut-up cubes on the plate chilled. tks.
You can try to use the gooey filling recipe, swap the custard powder with milk powder, swap the condensed milk with all coconut milk, up the sugar level to 45-50g (depending on how sweet you like). Then follow the same method of making it. Then put the coconut milk custard in a flat square container, chill for at least 4 hours in the fridge. Then carefully use a knife to cut along the sides to loosen it up, then take the whole thing out, cut them into cubes, roll them in shredded coconut (sweetened or unsweetened), and you'll have it~.
Finalllyyyyyy, thank you só much!
I saw it. Making Cantonese salted egg custard is more complex than Western-style custard.
I love your channel! I remember when my friend introduced me to nai wong bao decades ago and I would trek over to Chinatown every weekend JUST for these buns. I'm definitely going to start making these at home.
Yeah, making this at home is pretty satisfying. I've been munching on them for two weeks, lol.
That’s awesome ! Thank you so much
yummy the kitchen isnt too dark though haha
Love love this! Thank you!
due to lack of time, I decided to just put the bowl of custard directly on the water for a shorter cooking time. Worked great haha!
Actually. This brings up a topic I meant to ask: I think you guys should consider doing a lot more Chinese dessert recipes.
Haha I know, it's just that I (Chris) am not the biggest dessert guy.
楊枝甘露 (mango pomelo sago sweet soup) 雙皮奶 (double skin milk pudding)? 薑汁撞奶 (ginger milk pudding) 燉蛋 (steamed egg pudding) 湯圓 (sweet glutinous rice dumplings) waiting for you hehehehhe
We did do a coconut steamed egg recipe: ua-cam.com/video/aj3Lhhbz9Ho/v-deo.html
I think we might wanna revisit steamed egg though and have a three-for: sweet, savory, and coconut (the linked recipe, it was quite tasty).
i love chinese food and dim sum
01:47 這種入氣的(可以理解為只係長dd嘅打火機，都係留返點蠟燭等低風險場合)漏時又近gas爐，爆起上黎會手尾長… 改用插乾電池連續脈沖點火槍點gas，穩陣好多。
我一直都想买...但拖延症所以一直都用火机。睇来都要滴起心肝买一个了。
OOF...hrm, I think I'm going the double boiler method. My custard completely seized up and is now...sweet eggs. I'm using a smaller 9 inch diameter bamboo steamer basket and I suspect the inside temperature was much higher..
Definitely be making these
Hey question: I've got some Baijiu laying around, could I use that instead of the Mijiu? Or is that too different?
Totally use baijiu, in fact many people in China use baijiu for this purpose.
@@thisissteph9834 Thanks!
I don't have custard powder, so I'll skip it. Don't worry, I will definitely not be blaming you guys if mine fails. Making the traditional version tomorrow, so excited!
Haha, it will still work. The color will just be a bit paler and the fragrance would be less obvious.
What the reason for adding condense milk for the lava egg yolk filling?
I love her. So cute. Lol
Delicieus , ik wil try make by your recipe 😋😋😋
You are genius! ❤️
Excellent video🙏🙏
Interesting recipe!
Aaaand how many dishes to wash after? Lol prob will be buying these for now...but a fun project to do in the future! Informative channel!
I am attempting to make a Mexican custard bun that I had in Hong King. I can make the Mexican bun, and now with your custard filling I will try to replicate the custard part and bake it with the custard inside. Any comments?
God damn, those things look so good...
Not bun related, but I would love to see some dishes made using seitan.
Hi! Cqn i use frozen salted eggyolks?
Hi. So what are the baked ones that I see at dim sum? The ones that have the crust on the top. Are they still consider as nai wong bao? Or do they have a different name? In any case, do you have a recipe for the baked ones?
Dumb question but can you steam normal bao zi pleat side down as well or is that bad?
Theorectically you can, but it may leak if you didn't pleat it well enough.
I like the runny kind since the bread can sometimes feel dry so the runny filling balances that out and its like a jelly donut
Thanks for the great recipe. If I wanted to make some ahead of time, at what stage could I freeze it? Can I freeze the pre-steamed buns (like when you can buy them pre-made in shops) or is it better to just freeze the custard and make the dough from scratch?
You can freeze the buns after steaming, this way it'll keep the shape the best. All the frozen buns we get here are already steamed.
@@ChineseCookingDemystified And if I am going to re-steam them, how much time is needed? Or the same amount of time shown in video?
@@Green198904 it takes me about 10 minutes to reheat frozen bao. I usually buy mine frozen.
Got it. I’ll just go buy some instead.
Dear Foodie Lover, Chris, is it possible for me to substitute milk with either soya bean milk or coconut milk? Your kind comment is highly appreciated.
coconut milk would work, soy milk would need different flavoring adjustment.
I tried the custard filling and after 10 minuts in the steamer it was already past the end consistwncy in your video :( yk what i mightve done wrong or what the problem could be?
*Amazing* video! If I were to add some fried, cubed rashers to accentuate the savoury, should I add it to the dough or the filling prior to steaming?
You can chop it up real fine and mix it in directly with the cooked filling~
Oh god, I have been using these wooden steamer wrong my whole life... it doesn't need an extra lid for the container!?
I mean it wouldn't hurt anything, but yeah... no need to cover the thing twice :)
Deelish! I love salted egg baozi like mad too :)
Can I make a big batch of buns to be frozen for storage then reheated at a later time?
Pls help your rededit link not working. When I clicked it, it didn't open
I noticed that the buns are only proofed once for a short time before steaming. I've seen other recipes where the dough is allowed to rise for an hour or so before rolled out to form the buns. What would be the difference in the final result between the two ways?
The ones that let it rise for an hour usually don't use baking powder as leavening agent. But for dim sum sweet buns, this kind of short time dough is more common.
The link of recipe is broken. Why don't you write the recipe here
YESSSS
I notice you end up with the little yellow dots on top. Is that from smearing on a tiny bit of the filling?
Yeah, smearing it on top, because we're doing two kinds of fillings and that's for differentiating between the two. That's a classing thing for custard buns too.
Hiya- great video! Can you bake the runny custard as a bread filling? Thanks 🙏🏼
Yes, for sure. Just make sure you seal the bun/bread good enough. Also, maybe freeze the balls for a couple hours after you portion them out so that it doesn't melt when proofing.
Hey Chris, quick question: A friend and I were plannig to do a bike tour through rural China (/smaller cities) in january/february. Do you have any recommened province or destination? We thought about Yunan since it will probably be not as cold and it seems to me it might be less 'westernized' as some of the eastern coastal regions. Whats your opinion?
Jan/Feb? Yunnan's a good choice I think. Go to the West of Yunnan towards Dehong/Mangshi... it's gorgeous, awesome food, and not very many Western OR Chinese tourists. Mangshi's been one of our favorite cities, really chill place. Just FYI though, the area used to be known for drug smuggling so there *were* a couple military checkpoints on the roads we remember - it's all totally safe, it's just I just dunno the process with independent bikers and those checkpoints. I'm sure its fine if your visa's on the up-and-up though.
We love Guizhou too, which's close-ish. It'll be colder though - not stupidly so, but ~0-5C.. Also, be sure to plan your trip around the Chinese New Year however - there are certain days that you do NOT want to be travelling or visiting ANY kind of tourism place. A quick Google tells me that CNY's 1/25 next year, is it possible for you to get out before then?
If you know have any friends here, especially in rural China, doing the CNY thing is definitely fun at least once. But if y'all are by yourself I'd probably try to plan on leaving the country before Chunyun (the Spring Festival rush) starts.
@@ChineseCookingDemystified Cheers mate! Really appreciate your quick reply and tips. I wish you all possible success with this channel. Sarcasmo57 and your channel are my absolute favorite (chinese cooking) channels and I hope you will keep on doing this project for many more years
@@ChineseCookingDemystified we dont have any friends in that region and only one of us can speak Chinese so its more of an adventure for us.
@@TheCancucks Just woke up and I also wanna weigh-in, this is my kinda topic, lol. Yunnan would be a great place to bike around Jan/Feb, the weather is the best in the country around that time. To avoid the Crazy Lunar New Year traffic a bit, you can try to fly in Kunming from Bangkok, that'll save you a lot of trouble of getting into the country. Or of course, you can totally just go by land from Laos, Myanmar, or Vietnam. One thing worth noticing about is that Yunnan has many high mountains and deep valleys, most the cities and towns are located either in the valleys or the small pockets of plain among mountains. The geography may affect your planning a bit. I'm not sure how long and how far you want to go, there're a few possible routes, for southwest Yunnan, you can check out Baoshan, Tengchong, and Dehong on the map (the area Chris pointed out, gorgeous places, fewer tourists but you'll still probably see some). The south route for Honghe would be cool too (the famous rice terrace area, also gorgeous). While the Dali-Lijiang-Zhongdian route has beautiful plateau views, it'll definitely be way more touristy, and altitude is higher too.
@@thisissteph9834 Thanks a lot for your reply! Those are some really helpful tips. Its definetly also good to know that it might become quite mountainous. I wasnt really aware of that hahah. I was visiting jiuzhaigou national park just before the earthquake in 2017 and the amount of tourists kinda scarred me for life and I definetly want to avoid those kind of destinations lol
I tried making the salted egg version bao today and the filling are really too runny, hence without any texture. Not too great, did a comparison with many other recipe, seems 130g of water is too much.
That 55 minute come back every 5 minutes to stir cannot be the most efficient way to thicken this up. You should be able to do it on a sauce pan very little low heat and stir for slowly like you would a risotto, maybe 5-10 minutes tops
I actually thought the same and tried cooking it in sauce pan. Result? Takes the same amount of time getting to that consistency. That's why I went back to the more traditional steaming method.
Is the melted butter clarified?
What about steamed egg custard?
No wriiten receipe?
The narrator sounds like Richard Dreyfuss. 😁
Found out about his channel from Blondie in China...Subscibed👍
So did I.
How come I've seen it called both "Lai" wong bao and "Nai" wong bao? Are the pronunciations the same in Chinese just different spellings in English? Or are there different ways of calling it depending on Region in China/Hong Kong, etc.?
Hong Kong Cantonese usually don't distinguish from N and L. Mainland Cantonese do. Also in official Chinese Mandarin, it is Nai.
@@handsomejack4590 thanks for your reply!
can you bake those:? or does it require a different dough for baking?
I wouldn't bake them because they are called... well... steamed buns for a reason. But if you like a more crusty layer than a soft one, you can brush them with egg wash then bake them in a bain marie at about 350*F, about 15-20 mins or until slightly golden brown.
I think the dough would need a much longer rest (say 1 hour for the first time and also proofing for another hour) if you want to bake them. I'm worried that it'll end up too dry and hard if you just bake them straight up like this, the air bubbles are very small and fine in this bun, if we take the moisture out it may end up like a rock, lol.
Also, 55% hydration is quite low for bread. If you want to bake them, I'd suggest you use the pineapple bun dough: ua-cam.com/video/ePd7NrdP_sg/v-deo.html. (Oh, definitely use a stand mixer for this recipe.)
I would like to see some recipes using organs. Would be nice if you could show us a few ;)
This looks hard lol
The salted egg yolk one is sooo good but the cholesterol...
Eating food high in cholesterol didn't cause high cholesterol. It's mostly multifactorial. Lifestyle, agree, lack of exercising, and eating allot of caebs and high saturated dates and those trans fat.
Can you give the recipe? Please 🙏👍
how do they make the buns immaculately white?
A few things. Don't over knead it, about 7-8 minutes are fine. Then you HAVE TO roll the dough out really flat (pasta maker is ideal), that'll get rid of the extra bubbles and help the dough create even small bubbles, so roll it 6-7 times. Then when proofing, keep the temp not so high, like 28 celsius, and also don't overproof it, 15 mins max, otherwise it'll create uneven big bubbles and make the surface uneven and off-color a little bit. Of course, your flour also matters, it'll be whiter if your flour has really really fine grains.
@@thisissteph9834 thanks. God bless.... some are using whiteners i think... store buns now are so white
Why would you sift your yeast?
Just to ensure it's evenly distributed.
🌹🌹🌹
you could voice Spike Speigel
Great video again. I've got a general question: Is it a western misconception that there's a portion of rice in most meals? Based on the videos you make that I've seen, there are actually not so many recipes with plain rice (not talking about fried rice). In the westernized chinese restaurants I know you usually order your meat, veggie and sauce combo and you get plain white rice for free. I also thought to have heard sometime that especially in southern parts of China rice is very common, compared to the north where more noodles are used. Is this wrong? Do you guys just don't make a lot of recipes with rice?
So yeah! Especially in the South, plain white rice is served with almost every meal. Basically, we (often/usually) make "dishes" on this channel instead of meals. So one meal might be white rice, a stir fried vegetable, some sort of meat or tofu dish, and a soup. That would feed three people IMO. The general idea is to make however many dishes as you have people eating (or number of people minus one) and also add white rice. Though if you're making a starch dish (noodles, dumplings, rice noodles etc) there's no need to make some rice obviously - this is especially common up north where they'll eat more noodles/dumplings, but in some homecooked meals I've had w/ friends in Beijing they also served with white rice (obviously a less than scientific example lol).
Now we used to make a whole meal out of what we cooked on camera, but things get a bit busy when filming. So usually right after the outro we just munch on what we made as a snack, I'll crack open a beer, and then we'll clean up.
@@ChineseCookingDemystified Oh okay. Yeah, that makes sense. But if you're making a vegetable dish, a meat dish, soup and rice, how do you keep it warm when you're making one after the other. Because unless you have two cooks with two woks you have to make the dishes seperately and one after the other, no?
@@TheOpeningstar So we always cook our rice in the rice cooker (so that duty's taken) at the beginning of the cooking process. Next, prep everything. When cooking we'll make a super quick 10-minute soup first because water keeps warm for longer, then fry up a meat dish real quick then the veg dish. The final stir fry can be done within a few minutes if you get everything ready. My dad can usually pump up a meal like this within half an hour.
@@thisissteph9834 Alright. Now I get it. Thank you :) On that note I may have a video suggestion: Could you show how to make a couple of simple soups for a normal meal? That'd be awesome. Keep up the good work!
EGG TARTS NEXT!
no one:
chinese people: and corn starch
5:38 huh. Voice over says 15mins, subtitles say 10.
Can you do mooncakes please
Frequent use of the word 'toss' can lead to giggling and tittering by the easily amused, if not carefully regulated
your voice sound like richard dreyfuss
You guys have a hint of Cantonese in your Chinese... am I right?
I (Steph) am Cantonese. Guess I do have a Cantonese accent.
This video looks a little more blurry than usual. Maybe that's just me.
Yeah that's our bad. Some of the stuff was slightly out of focus - I (Chris) was a bit lazy and not on the top of my game that day. Won't make a habit of it, promise.
Hey man it's still a great video. Keep it up. If I had money I would totally support your channel on pateron. Love what you're doing!
A pox upon the salted egg yolk buns! Nothing worse as a kid then biting into my favorite dim sum item, only to get that ruinous taste in my mouth instead!
I agree with your opinion just not the intensity of it ;) For a while I was kinda not the biggest Liu Sha Bao fan... I mean, scalding hot filling squirting everywhere? Nah... no matter the cuisine, I'm a big believer in structural integrity when eating.
It was honestly Steph testing stuff for this video that made me come around a bit. The bit of cornstarch is very important, I feel... makes it gooey rather than leaky if that makes any sense? And the combo of salted egg yolk, butter & coconut milk is just plain good.
I tried this recipe and quite disappointed.