Durian Lava Buns

Preparation: 30 min
Cooking time: 20-30 min
Waiting time: 8-12 hours
Portion: 8 buns
Difficulty: 3/5


  1. Durian lava filling
    -Durian meat: 100 gr
    -Sweetened condensed milk: 50 gr
    -Unsalted butter: 50 gr – soften at room temperature
    -Milk: 30 ml
    -Milk powder: 30 gr
  2. Bun dough
    Part 1
    -All purpose flour: 250 gr
    -Granulated sugar: 3 gr
    -Instant yeast: 3 gr
    -Milk: 145 gr (at room temperature)
    -Vegetable oil: 30 ml
    Part 2
    -All purpose flour: 75 gr
    -Egg white: 1 (~35 gr)
    -Granulated sugar: 30 gr
    -Milk powder: 10 gr
    -Baking powder: 4 gr
    -Yellow food coloring: 1-2 drops (should use gel color)

Kitchen utensil
-Dough mixer or electric egg beater with dough hook
-Rolling pin
-Small round silicone mold


1. Durian lava filling

The durian filling should be prepared 1 days before making buns because it need time to freeze in fridge (about 8-12 hours)

  • Blend the durian meat with 50 gr condensed milk and 30 ml milk by a blender.
  • Pour blended durian mixture in to bowl and mix with 50 gr soften butter.
  • Add milk powder and a pinch of salt into mixing bowl and mix well.
  • Transfer the mixture to piping bag and pipe to silicone mold
  • Cover and freeze the filling in freezer in at least 8-12 hours before using

2. Bun dough

  • Mix all purpose flour with sugar in mixing bowl
  • Then add instant yeast into and mix well.

In case if the yeast need to be activated, you can mix it with 145 ml warm milk in recipes and wait for 10-15 minutes, then pour it to flour mixture

  • Add milk and oil into mixing bowl and mix all ingredient together until they combine into dough
  • Knead the dough by hand or mixer to elastic, then shape into a ball and proof dough ball in 45 minutes to double its size
  • After 45 minutes proofing at room temperature, uncover the dough and press it to remove any gas inside.
  • Add all ingredient of part 2 (flour, egg white, food coloring, …) to the dough mixing bowl and knead to combine them all together.
  • After that, cut the dough in 8-10 equal pieces, then shape into balls and let them sit in 5-10 minutes

3. Steaming

  • Prepare steamer
  • Cover cutting board and rolling pin a thin layer of flour
  • Flatten the dough (the center is thicker than edges) and place sweet potato filling in the center
  • Fold the dough up and seal the edges colsely. Then place it on a parchment paper
  • Repeat the same process with the others dough
  • Bring the shaped buns to steam in 10-15 minutes until they’re cooked.
  • Remove the cooked buns from steamer and let it chill at room temperature. Hot serve.


  1. Filling wrapping process should be done carefully and quickly to prevent durian filling from melting. The edges should be sealed closely to prevent the filling from leaking
  2. You can store the cooked buns in closed bag and place in fridge for several days. When serving, you only need to bring them to steam in 5-10 minutes and they will be ready to serve
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