Taiwanese Pineapple Cake

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. 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. 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. 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. 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.

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).

• •

  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.

Storage

Store in an airtight container at room temperature for up to 1 week, or refrigerated for 2 weeks.

Frequently Asked Questions