After I bought, I read in reviews that the filling becomes solid instead of being liquid and flowing (like lava cakes).
I have asked my sister to share with me as 24 buns are just too many for my husband and I, and persuaded her to agree by reassuring her that Tung Lok is a good, trusted and reliable brand.
Now if the filling is hard and dry, how can you call the bun 流沙包 when the 沙obviously does not 流! And surely my sister will be most unhappy to share these buns (which are ending up more like some yolk paste - like lotus or yam paste - buns!
Please give me an urgent reply and solution.