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.
Looks like my Totinos after I fall asleep while they are in the oven
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!