Taiwanese Pineapple Cake
Buttery, crumbly shortbread encasing a dense, sweet pineapple jam — Taiwan's most famous souvenir pastry and one of the world's great small bites.
About This Recipe
Taiwanese pineapple cakes (鳳梨酥, fènglí sū) are the island's most iconic confectionery and the number one souvenir that visitors carry home in elaborately packaged boxes. The exterior is a buttery, crumbly shortbread — slightly sweet, slightly milky — that encases a dense, intensely flavoured filling made from slow-cooked pineapple jam. The best pineapple cakes use a mix of pineapple and winter melon to achieve the perfect balance of sweetness and texture, but a straight pineapple filling is also magnificent. The small, rectangular or square shape fits perfectly in one hand, and the contrast between the crumbly pastry and the sticky, tangy jam is one of the simplest and most satisfying pastry experiences in the world.
Ingredients
Serves 16
- 200 gplain flour
- 50 gicing sugar
- 20 gmilk powder
- 0.5 teaspoonsalt
- 150 gcold butter(cubed)
- 1egg yolk
- 1 tablespoonmilk
- 400 gfresh pineapple(finely grated or processed)
- 80 gsugar
- 1 tablespoonmaltose or golden syrup
- 1 tablespoonlemon juice
Instructions
- 1
Make pineapple jam
Cook grated pineapple in a pan over medium heat, stirring frequently, until most liquid has evaporated. Add sugar, maltose and lemon juice. Continue cooking and stirring until thick and jam-like, about 20 minutes. Cool completely.
The filling must be very thick — almost like a paste — or it will ooze when baked.
- 2
Make pastry
Rub butter into flour, icing sugar, milk powder and salt until breadcrumb stage. Add egg yolk and milk and press together into a smooth dough. Refrigerate 20 minutes.
- 3
Assemble
Divide pastry into 16 portions (25g each) and pineapple filling into 16 portions (15g each). Flatten a pastry piece, place filling in the centre, wrap pastry around and seal. Roll smooth and press into a rectangular or square mould.
- 4
Bake
Bake at 170°C for 18–20 minutes, flipping halfway through, until light golden all over. Cool on a wire rack. The pastry crisps as it cools.
Pro Tips
- →
The jam must be very dry and thick — if it's too wet, it will burst through the pastry.
- →
Silicone rectangular moulds give the most authentic shape and are available online.
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The cakes improve after a day — the pastry softens slightly and the flavours meld.
Variations
- •
Add finely diced candied winter melon to the filling for the traditional style.
- •
A salted egg yolk added to the filling gives a rich, umami centre (phoenix pineapple cake).
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerated for 2 weeks.
History & Origin
Pineapple cake became associated with Taiwan in the mid-20th century, though shortbread-with-fruit-filling pastries existed in the region before. The pineapple's name in Taiwanese (ông-lâi, 旺來) sounds like 'prosperity comes', making it an auspicious gift. When Taiwan developed a souvenir food culture from the 1970s onwards, elaborate boxed pineapple cakes became the default gift for travellers. Today the competition between Taiwanese bakeries for the 'best' pineapple cake is intense.
Frequently Asked Questions
Do I need a special mould?
A mould gives the characteristic shape, but you can form them by hand into cylinders or round balls. The taste will be identical.
Nutrition Facts
Per serving (55g) · 16 servings total
Time Summary
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