pineapple buns People yelling over each other in Cantonese, frenzied fingers pointing at carts passing by, and roast ducks on spits set the scene: a Sunday morning at my local dim sum restaurant. I never thought the chaotic environment would be something I took for granted, but when the pandemic forced dim sum restaurants to close, I found myself continuously longing for just one more visit, even willing to sit through the hour-long lines. I missed the anticipation of waiting for a table, the hurried stamps on my bill, and the reveal of plates of har gou, siu mai, and cheung fun under bamboo steamer lids.
by Grace Tran
After one particularly stressful day of studying in quarantine, I found myself craving pineapple buns. It felt as if I hadn’t had one in years, though it had been a mere few months. On a whim, I looked up some recipes and to my surprise discovered that not only did I have all the ingredients to make my own, but the directions were quite simple. I didn’t have high hopes but after hours of kneading and kneading, I pulled the tray out of the oven to find that the buns looked exactly as I’d remembered, the topping golden-brown and cracked in just the right places.
Biting into the first soft bun, I felt transported back But most of all, I missed my pineapple buns, and to my childhood, when I would get dim sum after a the warm sweet scent I never failed to miss wafting long orchestra rehearsal or as a treat on weekends. towards me from the incoming dim sum cart. Ever since I was a child, pineapple buns or bo lo bao had been a staple in my diet and my restaurant orders. Even when I was filled to the brim with food, I would still take them to go for my breakfast the next morning. Whether plain, custard-filled, or steaming hot with a pat of butter in its middle, my family joked I could easily eat ten in one sitting.
For just a few moments, my troubles melted away. But even past that, I realized that the entire baking process had alleviated my stress. I was so focused on tasting the end result that I hadn’t had a moment to worry about anything else. It seems I’d stumbled upon the same realization of everyone making sourdough during quarantine. So for all of you who are missing Sunday dim sums at RPCC and want something to do with your day, I hope this recipe helps you get your fix!
Tip: While the pineapple bun is still hot, cut the bun open horizontally and slide in a pat of butter for a savory and meltin-your-mouth twist to this classic
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PHOTO: GRACE TRAN
