Pineapple Bun (bor lor bao) with Red Bean Paste Filling Part 2
Read the first part of the post here!
Here’s how the Pineapple Bun with Red Bean Paste filling looks when cut in half. Keep in mind that it is extremely difficult to slice in half a bun thats soft. You’ll either crumble the crust or completely smash up the bun. It took some extreme care to slice it, even then, it smooshed just a bit.
Pineapple Bun (bor lor bao) with Red Bean Paste Filling
Pineapple Bun (bor lor bao) with Red Bean Paste Filling
This is one of my favorite Buns, a Pineapple Bun. But not just any ordinary Pineapple Bun, this one has a Red Bean filling. A combination of two of my favorite pastries!
Ever wonder why its called a Pineapple Bun (hint: Look at the Crust)? The crust resembles a pineapple, simple as that. Its a fluffy dough with a sweet crust that crumbles upon contact. Its delightful.
There are variations depending on the Bakery and upon the region/area. Some crusts are light yellow, almost white while others are deep yellow or orange. Either way, you won’t mistaken it for anything other than a Pineapple Bun. The other variations of this is the filling. A Plain has no filling, sometimes you can get it with Red Bean Paste (a favorite of mine). Another variation has a creamy egg filling (pictures next time) that most bakeries bake up in a longer or almost trianglish shape rather than round.
Pineapple Bun (bor lor boa) with Red Bean Paste Filling
Pineapple Bun (bor lor boa) with Red Bean Paste Filling
These can be found in Chinese Bakeries usually, stop by at any Chinatown and you’ll probably find them easily. Don’t believe they’re just eaten as breakfast, they can be eaten anytime and will laste a few days without refrigeration. But of course they are freshest in the mornings after being baked. When its warm, its soft and very fluffy, watch for crumbs falling. They’re cheap too! They can cost from 60 cents to about $1, again depending on the bakery. If you ever visit a Chinese Bakery, be sure to ask for Bor Lor Bau!
Read Part 2 of this post here!
Koryodang Bakery: Red Bean Paste Bun & Sweet Rice Ball
Its pretty nice living out in Bayside, Queens. There’s so many places to eat, especially Korean food. After eating some Korean Fried Chicken at Kyochon (post coming soon), I still had enough room for a sweet snack. Right across the street from Kyochon on Northern Blvd (and 157th street), there’s a Koryodang. It’s a nice bakery with a lots of treats, breads, pastries, cakes and drinks. They have a good variety of baked goods, some items being similiar to that of Chinese Bakeries. If you have time and near a Koryodang, definitely stop by, grab a snack and drink. Don’t be afraid to try out a few of their snacks. Enjoy!
Koryodang Bakery Pastries
Daifuku Mochi – Sesame & Black Sesame Rice Cake
Daifuku Mochi, Japanese rice cakes, sweet little treats usually filled with red bean paste although there are variations of fruit filling. Sometimes they are covered in corn starch to keep them from sticking to each other. The two pictured are Sesame (Shiro Goma) and Black Sesame (Kuro Goma) covered and about the size of your palm. The other version is about the size of a half-dollar coin. If you love tasty treats or love Red Bean, have a try at these, they can be found at any Japanese market and sometimes Asian supermarkets.
Daifuku Mochi Sesame & Black Sesame (Shiro Goma & Kuro Goma)
Daifuku Mochi Sesame & Black Sesame (Shiro Goma & Kuro Goma)
Daifuku Mochi Sesame & Black Sesame (Shiro Goma & Kuro Goma)
