Hong Kong Style Crispy Buns with Condensed Milk 港式脆脆奶油猪

Crispy buns drizzled with condensed milk are an irresistible staple in Hong Kong's Cha Chaan Teng cafes. These buttery bread are toasted until golden and crisp, perfectly complemented by the sweet creaminess of condensed milk. It's a delightful snack for tea time or a quick breakfast option, and it's easy to make at home with just 3 ingredients!

Made this for breakfast, nothing fancy, just simple and good!
Photo updated: September 2025

Ingredients:

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Sliced Bread/ Buns (I use homemade breakfast bun that I made into mini loaf, <<click here>> for the recipe)

Butter

Condensed Milk

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Method:

1. Spread butter on the bread.

2. Toast/ bake/ air-fry - 180'C for 5 minutes or until golden and crisp. Drizzle condensed milk and serve right away. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Gula Melaka/ Palm Sugar Braised Pork Ribs 椰糖焖排骨

These tender, juicy Gula Melaka Braised Pork Ribs are slow-simmered in a flavour-packed sweet-savoury gravy that pairs well with steamed rice, noodles, or porridge.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

400g Pork Ribs

4 Shallot, chopped

60g Gula Melaka/ Palm Sugar

Oil for cooking 

Hot Water 

Marinade:

1/2 tbsp Tapioca Flour

1 tbsp Oyster Sauce

1 tbsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1 tsp Dark Soy Sauce

5 cloves Garlic, mashed

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1.  Combine marinade ingredients and pork ribs, and let marinate overnight. 

2. Heat some oil and stir fry the shallot until aromatic. Add pork ribs (reserve the marinade) and stir fry for a minute or so. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Add the reserved marinade, gula melaka and water (enough to cover the pork ribs). Bring to a boil then reduce heat to low, cover the wok with a lid and simmer for 2 hours or until the meat is tender and the sauce has thickened. Serve warm with steamed rice, noodles or porridge.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!