Pine-A-Por

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

Ingredients
1/2 cup white sugar
Slightly less than ½ all-purpose flour
1/8 teaspoon salt
1 egg
1 cup fresh pineapple puree
1 tablespoon butter



Combine sugar, flour and salt in a pot. Stir in egg and heat until thickens. Add pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.