Matcha Pineapple Buns With Matcha Custard Cream (Bo Lo Bao) 菠蘿包

This recipe for Matcha Pineapple Buns yields a soft, pillowy bun with a crunchy, lightly sweet matcha topping. The buns are filled with a creamy, luscious matcha custard cream which takes it to the next level.

This post first appeared on Sift & Simmer in September 2017. Updated July 2021.

As a child visiting my grandparents, I’d remember there would be a box of assorted Chinese bakery goods on the kitchen table.

Most often, there would be BBQ pork buns, red bean buns, and egg tarts.

However, once in a while there would be Chinese cocktail buns (gei mei bao) and pineapple buns (bo lo bao).

What are pineapple buns?

Pineapple buns are a misnomer.

Originating from Hong Kong, pineapple buns (bo lo bao in Cantonese) are a yeasted sweet bun with a crunchy, buttery cookie-like topping.

There are no actual pineapples in the bun itself.

It gets it name from the appearance of the topping which is made to look like the exterior of a pineapple.

What do they taste like?

There is no pineapple in the dough, or the topping, so they don’t taste like pineapples. 

The buns taste like a baked sweet dough, with the addition of a crunchy, sweet buttery topping.

Adding matcha custard cream in the centre makes the buns taste sweet, earthy and creamy. 

Why this recipe works

These Matcha Pineapple Buns are delicious and pillowy soft.

Adding tangzhong to the dough keeps the buns soft and light.

The butter topping uses a mixture of cake flour and all-purpose flour which gives it a delicious crumbly texture.

In addition, using a mixture of powdered and granulated sugar gives the topping a nice crunch and sweetness.

Using ceremonial matcha locks in that vibrant green colour.

The matcha custard filled in the centre is light and creamy, which adds a different texture to the crunchy cookie top and soft bun.

Tools you’ll need

• large 9″ by 17″ baking tray: if you don’t have a large tray, you can use 2 smaller trays
• rolling pin: for rolling out the topping
• dough scraper: helps to transfer the butter topping easily
• round cookie cutter (2.5″ in diameter): to cut out the topping; but if you don’t have one, you can still roll it out to a round shape
• stand mixer: for kneading the dough

Ingredients you’ll need

For the topping:

• salted butter: room temperature, I like using salted butter since it gives more flavour, but you can use unsalted butter and add a pinch of salt
• cake flour: has a lower protein content and keeps the topping light and slightly crumbly
• all-purpose flour: adds a little structure to the topping
• granulated sugar: adds sweetness and is important for that crunchy texture
• powdered/icing sugar: dissolves evenly in the butter mixture
• dry milk powder: optional, but adds milk flavour to the topping
• baking powder: helps the topping to crack and puff a little
• matcha: I use a ceremonial matcha for the best flavour and colour retention during baking
• egg: use the egg yolk for the topping, and a little of the egg white (or you can use milk)
• vanilla extract: adds flavour to the topping

For the dough:

• whole milk: adds moisture and keeps the dough soft; you can use any milk you like
• all-purpose flour: or bread flour if you have it on hand; 
• granulated sugar: adds sweetness
• active dry yeast: acts as the leavener for the buns
• pinch of sea salt: balances out the flavour
• egg: keeps the dough soft and light
• avocado oil: or light vegetable oil; adds moisture to the dough and keeps it soft

For the Matcha Custard Cream, I used the same recipe from my Hattendo-Inspired Matcha Cream Buns.

How to make the buns

Make the topping:

In a stand mixer bowl fitted with a paddle attachment, add in the room temperature butter.

Cream the butter for about 30 seconds, until light and fluffy.

With the mixer on low, add in the cake flour, all-purpose flour, granulated sugar, powdered/icing sugar, dry milk powder, baking powder and matcha, until combined and crumbly.

Add in the egg yolk, 1 Tbsp of egg white and vanilla extract and continue to mix for another 30 seconds.

The mixture should be able to clump together in your hand. If it is too dry, add 1 tsp of milk or egg white to the mixture. 

Transfer the butter mixture to a large piece of parchment paper and flatten out with a rolling pin.

Chill in the fridge for 5-10 minutes.

Use a round cookie cutter to cut out the topping (each topping should be about 35g). 

Keep the cut out topping in the fridge until ready to use. 

Make the tangzhong:

Add the milk and flour to a small saucepan.

Whisk over medium heat until thickened and gloopy, with a texture similar to a gluey paste.

Remove from heat and let cool.

Make the dough:

In a small bowl, combine the warmed milk, sugar, and yeast. Give it a stir and let the yeast activate and become bubbly, a few minutes. 

In a stand mixer bowl fitted with a dough hook attachment, add in the cooled tangzhong mixture, flour, sea salt, egg, oil, and the activated yeast mixture. 

Knead until the dough becomes shiny and smooth, at least 5-8 minutes (Step 1 above). The dough may appear wet at first, but it will come together.

Transfer the dough to a lightly greased bowl and cover with a tea towel in a warm location. Leave it to rise until doubled in size, about 1-1.5 hours, depending on how warm your kitchen is. 

Deflate the dough and divide into 8 equal portions, about 76g each (Step 2).

Shape the dough into a round ball with your hand and place onto a large parchment-lined baking sheet. (I used a 9″ by 17″ baking sheet).

Allow some space between each dough for it to expand. Repeat with the remainder. 

Cover the dough loosely with a tea towel and let it become slightly puffy, about 20-30 minutes.

Preheat oven to 350F.

Remove the butter topping from the fridge.

Use a sharp pairing knife to make parallel slits on each topping going in one direction, and then repeat going in the opposite direction, so that you end up with “hashtags,” or the visual effect of a pineapple.

Use a dough scraper to transfer the butter topping onto the surface of each dough ball (Step 3).

Lightly brush the topping with egg white (or milk) (Step 4).

Bake at 350F for 18-20 minutes, until lightly golden in colour.

Remove from the oven and let cool slightly.

Assemble:

Make the Matcha Custard Cream according to the recipe directions.

Poke a hole in the centre bottom of the pineapple bun with a skewer or chopstick. Give it a little wiggle.

Prepare a piping bag with a plain nozzle tip and fill with the matcha custard cream.

Stick the piping tip in the bottom of the bun and squeeze gently to fill with matcha cream.

Repeat with the remainder.

How to serve

Serve the Matcha Pineapple Buns freshly made on the same day (the crunch from the topping is best)!

It’s best to fill the buns with the matcha custard cream just before enjoying.

If the pineapple buns are unfilled and still warm, you can add a slice of butter and enjoy it that way.

Pair it with a Hong Kong Milk Tea or Matcha Espresso Fusion for the ultimate afternoon tea break.

It would be great for breakfast or a mid-day snack.

How to store

Store unfilled Matcha Pineapple Buns in an airtight container at room temperature for up to 3 days.

Pineapple buns can be frozen for up to 1 month.

If the buns are filled with matcha custard, store in a container in the fridge for up to 2 days.

How to reheat

To reheat the buns from frozen, warm them in the microwave for 30-40 seconds, and bake at 350F for 10-15 minutes, until warmed through and the crust is crunchy again.

You can also microwave them for 60-90 seconds, but note that the crust will not be crunchy.

FAQs & troubleshooting

Do I need to add the matcha custard cream?

No, you can certainly leave the buns unfilled — they taste just as great!

Check out these classic Homemade Pineapple Buns.

How can I tell if the dough is properly proofed?

Use the poke test — if the dough:

• bounces back right away when you poke the dough, it’s not ready yet; give it some more time.
• leaves an indentation and bounces back slowly, it’s ready to go.
• leaves an indentation and doesn’t bounce back, it may be overproofed — time to get it in the oven ASAP.

After baking, the matcha topping turned brown.

The topping will turn brown a little.

I highly suggest using a ceremonial high quality matcha powder for this application.

Keep an eye out while baking — if the tops are starting to brown too much, you can add a piece of aluminum foil on top to slow down the browning process.

Other recipes you may also like

Homemade Pineapple Buns (Bo Lo Bao)

Hattendo-Inspired Matcha Cream Buns

Matcha Coconut Cream Buns

Homemade Chinese Egg Tarts

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Steamed Red Bean Paste Buns

Let me know if you try out this recipe for these Matcha Pineapple Buns — be sure to tag me @siftandsimmer on Instagram or leave me a comment/rating below!

Print Recipe

5 from 7 votes

Matcha Pineapple Bun with Matcha Custard Cream (菠蘿包)

This recipe for Matcha Pineapple Buns yields a soft, pillowy bun with a crunchy, lightly sweet matcha topping. The buns are filled with a creamy, luscious matcha custard cream which takes it to the next level.

Prep Time1 hr 30 mins

Cook Time30 mins

Resting Time1 hr 30 mins

Total Time3 hrs 30 mins

Course: Breakfast, Dim Sum, Snack

Cuisine: Asian, Chinese

Servings: 8

Calories: 375kcal

Author: Michelle | Sift & Simmer

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Topping

• 50 g salted butter room temperature
• 50 g cake flour
• 50 g all-purpose flour
• 50 g granulated sugar
• 50 g powdered/icing sugar
• 5 g dry milk powder
• 2 g baking powder
• 5 g ceremonial matcha or highest quality matcha powder you can find
• 1 egg yolk
• 1 Tbsp egg white or milk
• 1 tsp vanilla extract

Tangzhong

• 85 ml whole milk
• 15 g all-purpose flour

Dough

• 115 ml whole milk warm
• 40 g granulated sugar
• 9 g active dry yeast
• 300 g all-purpose flour
• pinch sea salt
• 1 large egg
• 30 ml avocado oil or light vegetable oil

Matcha Custard Cream

• 1 batch Matcha Custard Cream

Instructions

Make the topping:

• In a stand mixer bowl fitted with a paddle attachment, add in the room temperature butter.
• Cream the butter for about 30 seconds, until light and fluffy.
• With the mixer on low, add in the cake flour, all-purpose flour, granulated sugar, powdered/icing sugar, dry milk powder, baking powder and matcha, until combined and crumbly.
• Add in the egg yolk, 1 Tbsp of egg white and vanilla extract and continue to mix for another 30 seconds.
• The mixture should be able to clump together in your hand. If it is too dry, add 1 tsp of milk or egg white to the mixture.
• Transfer the butter mixture to a large piece of parchment paper and flatten out with a rolling pin.
• Chill in the fridge for 5-10 minutes.
• Use a round cookie cutter to cut out the topping (each topping should be about 35g).
• Keep the cut out topping in the fridge until ready to use.
• Alternatively, you can shape the butter mixture into a log.
• Chill in the fridge and then cut into discs, and then flatten out into a round. It just depends if you want a clean round cut or not.

Make the tangzhong:

• Add the milk and flour to a small saucepan.
• Whisk over medium heat until thickened and gloopy, with a texture similar to a gluey paste.
• Remove from heat and let cool.

Make the dough:

• In a small bowl, combine the warmed milk, sugar, and yeast. Give it a stir and let the yeast activate and become bubbly, a few minutes.
• In a stand mixer bowl fitted with a dough hook attachment, add in the cooled tangzhong mixture, flour, sea salt, egg, oil, and the activated yeast mixture.
• Knead until the dough becomes shiny and smooth, at least 5-8 minutes. The dough may appear wet at first, but it will come together.
• Transfer the dough to a lightly greased bowl and cover with a tea towel in a warm location. Leave it to rise until doubled in size, about 1-1.5 hours, depending on how warm your kitchen is.
• Deflate the dough and divide into 8 equal portions, about 76g each.
• Shape the dough into a round ball with your hand and place onto a large parchment-lined baking sheet. (I used a 9" by 17" baking sheet).
• Allow some space between each dough for it to expand. Repeat with the remainder.
• Cover the dough loosely with a tea towel and let it become slightly puffy, about 20-30 minutes.
• Preheat oven to 350°F/177°C.
• Remove the butter topping from the fridge.
• Use a sharp pairing knife to make parallel slits on each topping going in one direction, and then repeat going in the opposite direction, so that you end up with "hashtags," or the visual effect of a pineapple.
• Use a dough scraper to transfer the butter topping onto the surface of each dough ball.
• Use a pastry brush to lightly brush the topping with egg white (or milk).
• Bake at 350°F/177°C for 18-20 minutes, until lightly golden in colour.
• Remove from the oven and let cool slightly on a wire rack.

Assemble:

• Poke a hole in the centre bottom of the pineapple bun with a skewer or chopstick. Give it a little wiggle.
• Prepare a piping bag with a plain nozzle tip and fill with the matcha custard cream.
• Stick the piping tip in the bottom of the bun and squeeze gently to fill with matcha custard cream.
• Repeat with the remainder.

Nutrition

Calories: 375kcal | Carbohydrates: 59g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 99mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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