I had no clue why borlorbao, translated as pineapple bun, gains its name when there is absolutely no pineapple in it. I only remember when I was in elementary school my grandma will bring me to the bakery after school to pick something for afternoon snack. 9 out of 10 times I would pick borlorbao. The sweet, crumbly crust is oh so tasty.
I came across a recipe for borlor-puffs. They are puffs made of choux pastry and top with a topping similar to the "bor lor" on bor lor bao.
(I am not sure where I made a mistake but the choux pastry didn't rise. I need to remake these in the near future.)
So I asked myself, why can't pineapple bun taste like pineapple?
I googled and found this pineapple custard filling recipe online. I made a few adjustments to make it stiffer and has a stronger pineapple flavour. So here is my version:
Pineapple Custard Filling
1/2 cup white sugar
Slightly less than ½ all-purpose flour
1/8 teaspoon salt
1 cup fresh pineapple puree
1 tablespoon butter