Sugar-crusted Buns with Fresh Pineapple Filling

Po Loh Bao

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Preparation info

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Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

A popular breakfast and teatime treat in Hong Kong, this bun is filled with fresh pineapple and capped with a flaky, sugary crust.



Fresh, skinned pineapple 450 g, diced
Sugar to taste
Custard powder 1 Tbsp
Custard cream 50 g

Basic dough

High-gluten flour (gou garn fun) 300 g
Egg 1, beaten
Instant dried yeast ¼ tsp
Sugar 40 g
Butter 20 g

Sugary puff dough

Low-gluten flour (dai garn fun) 300 g
Sugar 115 g
Egg 1, beaten
Baking powder ¼ tsp
Ammonia powder (chow fun) ¼ tsp
Butter 25 g


  • Prepare filling. Cook pineapple with sugar and in enough water to immerse it. Cook until a jam-like consistency is reached.
  • Add custard powder and custard cream and cook until well-blended. Remove from heat and allow to cool.
  • Combine basic dough ingredients and mix well with enough water to form a pliable dough. Leave to rest for 30 minutes. Roll dough out into a long cylinder and divide into 20 equal pieces.
  • Combine sugary puff dough ingredients and mix well to form a dough. Roll dough out into a sheet and cut into 20 squares.
  • Roll a piece of basic dough out into a thin skin and spoon some pineapple filling onto it. Pleat edges to enclose filling. Twist and pinch off any excess dough at the last pleat and place bun on a baking tray, pleated side up. Top bun with a square of sugary puff dough. Repeat to make more buns.
  • Bake buns in a preheated oven at 200°C for 8–10 minutes.