Pineapple Bun
Pineapple Bun (Bolo Bao) is a sweet Cantonese bun with a distinctive crispy, golden, checkered topping that resembles a pineapple — though it contains no actual pineapple. It is a staple of Hong Kong bakeries, often served with a thick slab of butter inside.
食材清单
- Pineapple 1 pcs
- Rock sugar 50 g
- Cooking oil to taste
- Salt to taste
- Soy sauce 1 tbsp
- Scallions, ginger and garlic to taste
- Cooking wine 1 tbsp
制作步骤
- 1. Marinate the pineapple buns with cooking wine and a little starch for 10 minutes
- 2. Heat oil in a pan, slide in the pineapple buns and stir-fry quickly until they change color and serve.
- 3. Leave the oil in the pot and sauté the minced garlic and ginger until fragrant.
- 4. Add pineapple, onion, ginger and garlic and stir-fry until cooked
- 5. Pour back the pineapple buns, add oyster sauce and light soy sauce and stir-fry quickly evenly
- 6. Thinly thicken the gravy, take it out of the pan and serve on a plate
文化小知识
The Pineapple Bun is one of Hong Kong's most iconic foods. Despite having no pineapple, the crunchy, sugary topping creates a pattern reminiscent of the fruit's skin. In 2014, it was included in Hong Kong's intangible cultural heritage list. The combination of pineapple bun with cold butter (known as 'bo lo yau') is considered the ultimate indulgence.