The Chinese bakery across the street from the Argyle Red Line stop in Chicago makes kolache-style baked buns and steamed buns (at least they did 8 years ago). I bet they might do this if there was enough interest.
I have to add, there’s a couple of brothers who had a Mexican restaurant right next to the Argyle entrance. The best pork chops I’ve ever eaten.
There’s already a chinese custard bun (google “nai wong bao” or “lai wong bao”) so I guess the flan bao is the same just with a bit of caramalized sugar in it. You may as well try the nai wong bao too. They’re probably much easier to find.
Bonus: if you get it from a chinese bakery, it’ll have fewer preservatives, and you might get it hot out of the steamer.
A decent Asian foods store might have it in stock. It’s fun to go through the snack aisle of such places. I recently purchased this delicious, and strangely named, treat.
What about Pudding?
Exactly how I feel about lobster!
Sure you could make a lobster roll, or do some fancy recipe, but then you’re not just eating the lobster which seems like such a waste!
(I’ve discovered my one exception is lobster stuffed ravioli in a lobster cream sauce. Well worth it!)
It’s a sad Twinkie with millenial hair.
::drool::
I miss Jungle Jim’s so very much. Of course I also miss Skyline. And the job that sucked very little, by comparison. And the perfectly-suited house. Those were the days.
Following the rabbit hole of links for this japanese bun of gelatinous cube, I found another product for all of you food-inside-food people to drool over…
Apparently called “sausageman.”
Also, here. Make it and stick it in your gobs.
Pretty sure this is what Jamie Oliver will tell you to offset misshapen and fermented fruit and veg. with.
Definitely needs some seaweed googley-eyes in there so that the pastry can be truly offended that it’s meant to associate and normalize the cactus fruit with hot sauce.
You’ll love this then.
Hmmm. The nearest Mini-stop is two stations outside my regular commute… I may just stay on the train tonight and test this out, so that I can report back to all of you.
All of these remind me of BreadTop, sellers of Asian carby goodness in shopping malls over Australia (and Singapore).
One of their products:
“Soft, squishy sponge cake wrapped around a sweet creamy centre ladened with fresh banana slices, refreshing and delicious”
Y’all know what to do here.
Just look at it!
Here in Australia, there’s a franchise of burger places called “Lord of the Fries”. You see them everywhere around the big cities. They do the usual stuff; burgers, chips, hot dogs, some other stuff… what they don’t advertise very loudly is that everything on their menu is vegan.
I ate one of their burgers for the first time perhaps a year ago. I thought it was a little bland and spongy, but generally okay by fast-food standards. It was only later that I learned that it had been vegan; no real meat at all. 
They’re really missing a trick by not serving Boar’s Head.
