This was at a small mom and pop dim sum place in Wan Chai.
Can you describe this for us?
Molten lava bao are made with a runny egg custard-like center; it’s sweet and slightly salty. The black color I think comes from charcoal powder. I always like to end my dim sum meals with this if its available.
I want this in my mouth.
No need to travel to Hong Kong. Plenty of places in San Francisco sell them and I assume many other dim sum places around the world.
What did they use to make the bun black? Squid ink?
Nothing fishy; it’s charcoal powder. The taste is a little difficult to describe but it doesn’t taste bitter or burnt.
Lao Sa Bao is amazing. It is even amazing when bought from supermarket fridges
Looks like my Totinos after I fall asleep while they are in the oven
![[I ate] Molten Lava Charcoal Bao in Hong Kong](https://lemmy.world/pictrs/image/d8fa7564-9ea7-4c4c-8532-ec5ec2efa034.png){kind=link}