Hmong Long Cheng Bread


This is a delicious, warm sweet bread that is great with coffee or tea.  I learned how to make this bread from my sister in law Ntxawm Cheng.  Thank you Ntxawm Cheng!!!! It's a simple process.  She taught me how to make a huge batch.  But this version below is one that I slightly modified to make half the batch (about 30 loaves depending on how big you make them). 

I don't know what the real name of this bread is.  But it kind of tastes like the bread that I ate once in California, so I'm just nicknaming this that bread!

Hmong Long Cheng sweet bread


  • 1/2 can evaporated milk
  • 1/2 can sweetened condensed milk
  • 5 eggs
  • 1 lb sugar (this is about 25% of a 4lb sugar bag)
  • 5 packages of vanilla sugar
  • 1 can coconut milk
  • 1 and 1/2 can water (use the coconut milk can)
  • 1 tbsp baking powder
  • 5 packages instant yeast
  • 5 lb bread flour (save at least 2 cups for dusting)
  • 1 large rectangle aluminum pan
  • 2 large aluminum baking sheets
  • parchment paper
  1. In a really large aluminum pan, mix evaporated skim milk, condensed milk, eggs, sugar, vanilla sugar, coconut milk, water, baking powder, and yeast.  You'll get a slushy consistency.  I used my hands to do the mixing but if you want, you can use a whisk.  By using my hands, I'm able to feel if the sugar has been dissolved.
  2. Add the bread flour to the mixture and continue mixing until incorporated.  The mixture will resemble a really thick pancake batter and will be very sticky.
  3. In an oven, heat to 170 degrees.  If you have a warm feature in your oven, keep it at 170 degrees.  Cover the aluminum pan with foil and let the dough rise in the oven for about 1 hour.
  4. The dough will double its original size.  Remove from oven and place the pan on a solid surface.
  5. Dust your hands in flour and take a baseball size piece of dough.  Roll it into a hot dog bun shape and place onto the parchment paper 1 inch apart.  You can also roll it into a circle if you wish. Try different shapes!
  6. You can use two baking sheets to cut the cooking time in half.  Just remember, the bottom one will cook faster so you will have to keep an eye on it.
  7. Bake in oven at 350 degrees for about 30 minutes or until the bottom turns slightly brown.  The top may not be brown, but as it cools it gets brown. Remove and cool on a rack.


  • Add some pandan custard to the inside when you are rolling the dough into pieces.
  • You can also try taro, vanilla custard, nutella, etc ... be creative!
  • You can also try to slice the top to make cool shapes like X's or other. Get creative!


  • Personally, I like my buns soft so I try not to let the bottom part brown too much.  Once you take it out of the oven, it still continues to cook a little.  You will notice that the top will start to brown more even after it's out of the oven.
  • If you want to freeze the buns for later use, don't cook them all the way brown.  Use a tong to lift up the bottom to see how solid the bun is.  If it's flimsy, it's not cooked.  If it's firm but not brown, remove from oven. Let it cool first before putting into a bag or freezer.  If it's hot and you freeze it in a bag, condensation will build up and you will have a slimy bun hehe.

Good luck!  Please leave me a comment if you have any questions.  I'll be back to post more step by step pictures.  A lot of people have been asking me for this recipe so I am posting it here for you to try! I love to share, so sharing it is!

Here's a video if you want to see me in action!



Use 1 tsp of vanilla extract as a substitute.

This might sound silly but, I was wondering how you add the filling to the bread. I've never made this bread before but my sister-in-law makes them and she told me that she can't teach me how to make them due to it being a secret that her mother and aunts learned somewhere but thanks to you, I can try to make them but I just don't know how to add the filling to the dough. Please do tell. Thanks.

Make the dough kind of flat and then spoon the filling into the middle. Then fold the sides inward to cover it like a blanket.

thanks. I want to give it a try. Not sure which filling is best.

Thank you Annie for sharing me this recipe. I really enjoyed cooking it with my daughter. We had alot of fun and we esp. loved the bread! And my Husband loved it also!    I need to ask you if you know how to cook The White Sugar Sponge Cake? I loved to eat it and just wanted to know any good recipes for it. Thank You so much for your time reading this. (: 

Hi there, thanks for your reply. I do have a few recipes for sponge cake. Not sure if it's the same one you like though?

I wonder, is it possible to cut the ingredients in half?  It just seems like it's a lot of bread.  I want to try but I also don't want to waste food or have it come out wrong and have to throw it all away.  Thanks for sharing your receipes.  

You can try cutting it in half. The original recipe was double the one I posted.

Hello from Australia, I followed every single step carefully  but it didn't work for me, just wondering are Australian measurement different to Americans. And also with the temperature of the oven its way to hot cuz i end up cooking the whole batter in 30 minutes which i was only suppose to make it rise. The measurement of the flour are very confusing to me, is it meant to be 2 kilogram of flour and can i use self raising flour. Please help Annie ....

I am not sure about the conversion to kilograms.  This recipe requires bread flour.  I haven't tried it with self rising flour. If the oven doesn't work, you can always use a hot pan of water and set your batter on top of that. It may take longer than 1 hour to rise though.

I am so excited to try this for my mother.  She loves the sweet hmong bread and I learned a different recipe last year but have misplaced it.  So thank you so much for sharing!! :) 

You are welcome.

Hi Annie, thanks for sharing. I tried it but not sure if my measurements were off a bit. My concoction was as you said a sticky pancake batter however after the 1 hour in the oven at 170°, itwas still very soft and sticky. To the point that it was very difficult to form into any shape. I uncovered it and left it in the oven for an extra hour, but it's still about the same. It's been in the oven now for 3 hours now. Not noticing much change in the consistency. Not sure what happened. Went ahead and attempt to form a hot dog bun shape to no avail, so just dipped a handful of dough into the flour cause I was just curious if I can bake it into anything :) anyhow it was OK looking after 30mins and very golden brown but the center of the "bun" is a bit wet/sticky. Any suggestions?

Sometimes the dough won't rise like the one shown in my video. And that is ok.  When baking, use a thin aluminum sheet if you can and dust it with a little bit of flour.  If the center is a bit sticky, try making the bun smaller. I bake on 350 degrees and remove it when it starts to turn slightly brown.  I also let it cool before I eat it too. Also, check your yeast if you think the dough is not rising.  Or maybe change the yeast brand you use.

I'm glad I'm not the only that this didn't work. I have the exact same problem as your. It was super sticky and i was not able form it into any shpe. So being my first attempt at this, I thought maybe i should leave it for another half hour under 170 degree to rise and as it turned out, my bread was too hard and they did not rise and just stay in the form I left it. So my question is, after 1 hr under 170 degree, the borders are kind of firm but the middle part is super sticky, am I supposed to stir it all together and then form it into shapes? Because I noticed that the firm borders did not rise when I rebake it under the 350 degree heat and the middle part is too sticky to form into any shape. Help!!! as I really want to learn how to make this. I'm usually pretty good with baking and cooking. Suprised this didn't work out for me. By the way, you responded to someone that it has to be the bread flour right? It can't just be the all purpose flour? This might be part of my problem because I used the bleached all purpose flour.Let me know.Thanks and thanks for sharing:)

Thanks for the recipe and showing...What is the size (oz) of the coconut can? Can we leave the dough to rise overnite instead of rising it in the oven?

Yes, you can leave it overnight. I've tried that before and it works great. Just be sure you have a large container cos it might overflow once it rises.  In this recipe I used a 19 oz can, but a 13.5 oz can is okay too.

What is the coconut can size (oz)?

19 oz can is the one I used in this video. I also used 13.5 oz can before and it is the same.

I didn't try yet. but i will.look so yummy!!!!!!!!!!!!

Good luck! Hope you try it!

Hey thanks for sharing. Anyway where did you find the vanilla sugar because I can not find it anywhere.

I bought mines from Woodmans and an asian grocery store. If you can't find it, use 1 tsp vanilla extract.

hi annie, thanks for sharing this recipe. i made some the other day but prepared the dough differently. it was really good. personally, i think it tastes better than the ones made at the hmong bakery shop.  cant wait to make some of your other dishes too.

Yay, glad it turned out for you!

thankyou  for your recipe that i found in youtube.   I use your Longcheng bread recipe n it work  and it taste  very good  again i want to say thankyou to you

That's awesome Nancy! :-) Glad you enjoyed it.

Hi i love all of your movie tutorials, but u was just wondering how would you add in taro filling. Thanks!

I usually make it a little flat and then add the filling, then fold the edges inward like covering a blanket.

Hi Annie, I lived in Australia and wanted to make the  Long Cheng sweet bread . I got 1 question to ask you in-regard to the yeast content in the Hmong Bread? How many gram or lp of the yeast in these 5 packages (5 packages instant yeast ......).)0... Thanks for sharing,Mao Thao  

Hi Mao, I don't know the conversion measurements for grams of yeast.  Do you use measuring spoons?  Here in America, one package of yeast is equal to 2 and 1/4 teaspoon.

Hi Annie, I've been watching your page and I love it. I wanted to let you know that I'll be attempting your long cheng bread tonight with my mother in law. Question for you... When u take the batter out of the oven for shaping... Do u let it cool down or just grab and start shaping? Also I tried your nava worms and they turned out perfect I almost cried I was so proud of myself. Thanks again for making your page. You are the best.


Amy yang

Hi Amy, you can start shaping the bread immediately once they've risen.  If the dough is sticky, add flour to your hands and make them into any shape you like.  So happy that the nab vam worms worked out well for you!

Hi... I usually bake and make desserts... but this is something new to me cuz my in-laws love breads like these.  I just tried your recipe and for one, after I baked the first few... the bread didn't look so puffy... so I ran to the computer and looked up your youtube video n recipe... it turns out, I measured wrong for the baking powder... instead of tbsp, I measured tsp.  OOPs!  The next thing was, the bread felt heavy and when I bit into it... it was not as soft as I thought, slight coarse (maybe because it was bread flour), but w/ a lot of pores, although, still good.  I gave my in-laws one each... they liked it, don't get me wrong.  I guess I'm envisioning a different kind of bread instead that I've had else where.  BUT... I am going to try the recipe again later, with the right measurement for baking powder...  LOL!  I will update you with that result.  Lastly, THANK YOU for sharing your recipe.  I really appreciate it!

Bread flour is the best brand to use for this recipe.  Don't use all purpose flour or cake flour, it does not achieve the same results.  Using other flours, it tastes more like a cake than a bread.  Good luck

thanks for sharing!! Love it!! 

You are welcome!

Hi, again...   I tried your recipe again tonight, but... well... I'm really not sure what this bread's texture is suppose to be, but the inside of the bread IS soft now.  I made sure I measured the baking powder in tbsp.  LOL.  I've had the bread from Fresno (a Hmong bakery), which everyone loves, and it taste sooooo good.  I'm trying to find a recipe similar to it.  This must be something different...  But overall, the bread is good, EXCEPT, the bottom of the bread has a crust like bottom and the top is sorta crust like too (just not as bad as the bottom).  Question tho... do you preset the oven, then put the tray in to bake when the oven is hot already???  I'm not sure what I'm doing wrong.  Yet, I was reading some of the comments above and you said to flour the pan.  I'm thinking that has something to do with the crust like bottom too.  I've played with the temperature in case that was the issue.  Then even put the rack up higher because I thought that might help the bottom from becoming thick and crusty like said.  So far, nothing has helped.  Although, I'm still thinking, this is not the recipe I expected, but stumbled upon only.  I guess I'll just have to try a few more times to get the temperature right and the rack at a good height.  PLEASE HELP!!!  I'D LIKE TO PERFECT THIS BREAD LIKE YOU TOO!!! 

This bread recipe is not the same as the ones sold at the Hmong bakeries. Its texture is supposed to be soft when warm.  It does get a little harder once it cools. It is in between a cake and a bread.  I put mine on parchment paper when I bake it.  I also coat the parchment with a little bit of flour so that it is easy to remove when cooked. I take it out of the oven when it turns slightly brown. It continues to cook when it is on the rack cooling.  I also use a thin sheet to bake, if you use a thicker cookie sheet, it will take longer to cook. Good luck!

hi annie can u make a video on how to make hmong pang choj noodle? thanks

Yes, I'll do one of those soon.

Hi Annie! I just have one question, where can you buy vanilla sugar? I have the hardest time looking for it! Asian markets? grocerie stores?

If you can't find vanilla sugar, you can use 1 tsp vanilla extract.  It is sold in asian grocery stores.

Hi Annie,
I have tried this recipe so many time. No matter how I do it, the bread is soft when just came out of the oven. But it turns hard when its cold. also, the bread is dried n the top is slightly brown as you stated, but the bottom is not well done n its not brown on the bottom. I also found that 1 and 1/2 can of water is still too dry for the bread while mixing it, so I did 2 can of water instead In your video, you said to bake it for 25min, but on your blog you said to bake it 30mins. N if I want it sweeter can I add 2 cups of sugar? I know its dump to said this but as first time baker, 25% of a 5 lbs bag of sugar is how much sugar? You should put it into cups or oz measurement instead. For the condensed and evaporated milk, can I used the whole can instead of half the can? It's a waste for it, to be left over. Anyhow, the bread is good, its just that its hard later on when its cold.

I'll do an updated version of this recipe soon with more measurement conversions.

Where could I find Pandan custard, or any custard at the Asian store?  Is it a dry, frozen, liquid, or packaged item?  What name would it be under too?

It is normally a dry powder in a package.  You can get it at most large asian grocery stores in the baking aisle.

I'm SUPER excited I found your site. I live in Virginia and I crave for Hmong food. I don't cook very often nor do I bake, but because I crave for Hmong food, this site will motivate me to cook/bake. 

Very awesome! Thanks for commenting!

Thank you so much for the recipe and I also wonder how do you put the filling inside the bread because I saw some long cheng bread that had filling in it and I wanted to make those. Please tell me how if you do know. Thank you so much.


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