Hong Kong Bolo Bao
Bolo bao, also known as pineapple bun or bolo bao bun, is a type of sweet bun originating from Hong Kong. Despite its name, it doesn't contain pineapple but is named for its appearance, which resembles the texture of a pineapple skin after baking. The bun itself is typically made from a soft, slightly sweet dough that's often filled with various fillings such as sweet custard, red bean paste, or even just served plain. Bolo bao buns are popular in Hong Kong-style bakeries and are enjoyed as a snack or breakfast item. The sweet, fluffy texture and often rich fillings make them a favorite among locals and tourists alike.
The Hong Kong egg tart, also called a “daan tat,” originated in Hong Kong cafe-diners (Cha Chaan Teng) as a treat to enjoy along with hot milk tea. Cha Chaan teng serve as spaces for the community to socialize over a flavorful meal.
History of Hong Kong Bolo Bao
This iconic treat, known locally as "菠蘿包" (Bolo Bao), derives its name from its resemblance to a pineapple's texture after scoring crisscross lines on the topping before baking. The history of the Pineapple Bun is deeply rooted in Hong Kong's bustling streets and vibrant markets. Originating in local bakeries during the early 20th century, it quickly gained popularity for its irresistible blend of textures and flavors.
Today, it stands as a symbol of Hong Kong's culinary heritage, continuing to captivate taste buds and evoke fond memories of days spent exploring the city's diverse culinary landscape.
Marupo's version of this delicacy features an additional surprise, stuffing our buns with shaved coconut fillings.
