Comments on: Pineapple Buns (Bolo Bao)

By: Maggie Zhu

Maggie Zhu — Tue, 12 Dec 2023 17:11:55 +0000

In reply to Grace. Yes! You can definitely fill it with red bean filling. The cooking time doesn't change.

By: Grace

Grace — Tue, 12 Dec 2023 03:10:52 +0000

Can I fill them with red bean filling? Will it change the cooking time?

By: Tina Dong Pavao

Tina Dong Pavao — Wed, 02 Feb 2022 16:10:49 +0000

In reply to Maggie Zhu. Thanks, Maggie! Looking forward to it!

By: Maggie Zhu

Maggie Zhu — Wed, 02 Feb 2022 15:25:16 +0000

In reply to Tina Dong Pavao. Working on a recipe now and will post it in the next couple of weeks :)

By: Tina Dong Pavao

Tina Dong Pavao — Wed, 02 Feb 2022 03:02:25 +0000

Hi Maggie! I hope try this soon. Any guidance on adding a coconut filling? Thanks, in advance

By: Betty S.

Betty S. — Sat, 04 Sep 2021 16:49:04 +0000

I don’t usually rate recipes but this is so delicious. Pineapple buns (bolo baos) are my favourite. It does require time to make, but well worth it. I’ve made this recipe 2 times already and it never disappoints. Tastes even better than some pineapple buns I buy from bakeries. I freeze many of the buns, thaw it out overnight on counter and heat up in morning for breakfast/schools snack. I love this recipe. Thanks for sharing!

By: EeLaine Yeoh

EeLaine Yeoh — Sun, 04 Jul 2021 03:25:54 +0000

Thank you for sharing this recipe- it is DELICIOUS! And dare I say, even better than the Chinese Bakery ones (maybe because I put in my own effort)! I’ve made this twice- the first time, exactly as per directions (except with hand- kneading, as I don’t own a stand mixer), and the second time, with brown sugar rather than white. Both are amazing! My only tip for fellow bakers would be to be careful how thinly the topping is rolled- too thin and it will spread down the sides of the bun onto the baking tray, which ruins their aesthetic a bit (but not the taste)!

By: Vikki

Vikki — Wed, 09 Jun 2021 23:11:20 +0000

Took forever for me to make but turned out perfect. The topping part was very crumbly when I tried to flatten it out, got me all frustrated during the process but still turned out well.

By: Maggie Zhu

Maggie Zhu — Sun, 30 May 2021 21:59:27 +0000

In reply to Moniblu. Glad to hear you like this one! Some other readers made the buns with char siu pork filling and they turned out great :)

By: Moniblu

Moniblu — Sat, 29 May 2021 16:59:37 +0000

I love these buns so much! I make them on the weekend and then heat them up in the toaster oven for a snack throughout the week, they keep wonderfully. I actually combine this recipe with your nai wong bao recipe.to make custard filled bolo bao and it is the BEST thing EVER. In a sucker for custard. Highly recommend both of these recipes. Thank you for sharing them! Curious if anyone has done amy other fillings that worked well?