Buttery, crumbly shortbread encasing a dense, sweet pineapple jam — Taiwan's most famous souvenir pastry and one of the world's great small bites.
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.
Serves 16
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.
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.
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.
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.
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.
The cakes improve after a day — the pastry softens slightly and the flavours meld.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
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).
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in an airtight container at room temperature for up to 1 week, or refrigerated for 2 weeks.
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.
A mould gives the characteristic shape, but you can form them by hand into cylinders or round balls. The taste will be identical.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (55g / 1.9 oz) · 16 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →This recipe is featured in the following curated guides:
Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.