‘Char siew’ polo buns

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr

Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Why are these called ‘polo’ buns, you ask? Well, it’s a corruption of the Cantonese bo lo, which means pineapple – their mottled golden glaze crackles in the oven, making them look a little like a pineapple.


Biscuit dough

  • ¼ cup (50 g) vegan butter, softened
  • 1 tablespoon


First, make the biscuit dough. In a large bowl, cream the butter until pale and creamy, about 3 minutes. Add the remaining ingredients and mix well: it may seem dry at first, but will soon form a stiff dough. Shape into a log, cover with plastic wrap and refrigerate until firm, about 1 hour.

Next, the bun dough. Put the lukewarm water, coconut milk, aquafaba and sugar in a large bowl. W