Buttery shortbread pastry filled with tangy pineapple jam β Taiwan's most famous sweet souvenir, balancing rich crust and bright fruit filling.
Pineapple cakes (fengli su) are Taiwan's signature sweet export, small rectangular pastries with a rich, buttery, slightly crumbly shortbread exterior wrapped around a dense, tangy-sweet pineapple filling. The name carries a bit of wordplay in Taiwanese Hokkien, where 'pineapple' (ong-lai) sounds similar to a phrase meaning 'prosperity arrives,' making these cakes a popular gift for weddings, business openings and Lunar New Year celebrations. The filling is the real technical challenge: fresh pineapple is cooked down for a long time with sugar until nearly all its moisture evaporates and it becomes a thick, jammy paste concentrated enough to hold its shape when wrapped in pastry β rushing this step leaves a filling too wet, which then leaks and makes the pastry soggy. Some traditional versions blend in a little winter melon to soften the pineapple's acidity and stretch the filling, a practice still used by many bakeries today, though this version uses pure pineapple for a more assertively tangy result. The pastry itself uses a good amount of butter and sometimes ground almond or milk powder for tenderness, pressed into small rectangular molds around the cooled filling before baking until just golden β restraint on baking time matters since overbaking dries out the delicate shortbread.
Serves 12
Simmer chopped pineapple, sugar and lemon juice in a wide pan over medium-low heat, stirring often, for 45-60 minutes until reduced to a thick, jammy paste that holds its shape.
The filling should be dry enough to roll into a ball without sticking to your hands β rushing this step leaves too much moisture, which will make the baked pastry soggy.
Spread the filling on a plate to cool completely, then divide and roll into 12 small balls.
Cream butter and powdered sugar until light. Beat in egg yolks, then fold in flour, milk powder and salt until a soft dough forms.
Divide the dough into 12 pieces. Flatten each, place a pineapple filling ball in the center, and wrap the dough around it, sealing completely. Press into rectangular molds if using.
Bake at 170Β°C (340Β°F) for 18-20 minutes until just golden β do not overbake, as the shortbread pastry dries out quickly.
Cool completely in the molds before removing, as the pastry is very delicate while warm.
Cook the pineapple filling low and slow, stirring frequently near the end to prevent scorching, until it's genuinely dry and jammy, not just softened.
Handle the baked pastry gently while warm β it's fragile and can crumble easily until fully cooled.
Use rectangular pineapple cake molds if you can find them for the traditional shape, though a simple rolled ball also works.
Blend in a small amount of cooked winter melon with the pineapple for a milder, more traditional filling used by many Taiwanese bakeries.
Add a touch of ground almond to the pastry for extra tenderness and flavor.
Make mini bite-sized versions for a party platter instead of the standard rectangular size.
Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks; the pastry is best enjoyed within the first few days for optimal texture.
Pineapple cakes have been made in Taiwan since at least the Qing dynasty era, but became especially popular as a modern souvenir and gift item from the mid-20th century onward, prized for the wordplay in Taiwanese Hokkien where 'pineapple' sounds similar to a phrase for prosperity. Today they're considered one of Taiwan's most recognizable food exports, sold at bakeries across the island specifically marketed to tourists and given as gifts during holidays and celebrations.
Fresh pineapple holds a significant amount of water, and it needs to reduce almost entirely for the filling to hold its shape inside the pastry β rushing this step with higher heat also risks scorching the sugar before the moisture has fully evaporated.
Fresh pineapple is strongly preferred for the best flavor and texture; canned pineapple contains added syrup and more moisture, which would require adjusting the sugar and extending the cooking time significantly.
This usually means the cakes were handled while still warm β this pastry is quite delicate and needs to cool completely in the mold before being removed to hold its shape properly.
Per serving (55g / 1.9 oz) Β· 12 servings total
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