Taiwanese Pineapple Cake (鳳梨酥)

About This Recipe

Fengli Su (pineapple cake) is Taiwan's most famous pastry and the default souvenir from Taipei's bakeries. A crumbly, buttery shortbread shell encases a thick, sticky filling of pineapple jam (often mixed with winter melon to balance the sweetness). These little rectangular cakes are pressed in special molds and given as gifts, especially during Lunar New Year.

Ingredients

Serves 24

• 200 gbutter, softened
• 80 gpowdered sugar
• 2 largeegg yolks
• 280 gall-purpose flour
• 30 gmilk powder
• 400 gcanned crushed pineapple, drained
• 150 gsugar (for jam)
• 1 tbspmaltose or honey

Instructions

1. 1

   Make pineapple jam

   Cook crushed pineapple with sugar and maltose in a pan over medium heat, stirring frequently, until very thick and sticky, about 25–30 minutes. Cool completely.

2. 2

   Make the dough

   Beat butter and powdered sugar until pale. Add egg yolks and mix. Add sifted flour and milk powder. Mix until a smooth dough forms. Chill 30 minutes.

3. 3

   Portion

   Divide dough into 24 pieces (15g each). Divide pineapple jam into 24 pieces (12g each). Roll jam pieces into balls.

4. 4

   Wrap and mold

   Flatten a dough piece, place a jam ball in the center, and wrap the dough around it. Press into a pineapple cake mold. Place on a lined baking sheet.

5. 5

   Bake

   Bake at 170°C (340°F) for 15–18 minutes until lightly golden. Cool completely before unmolding.

Variations

• •

  Use winter melon in the filling for a milder flavor

• •

  Add a pineapple slice on top before baking for decoration

• •

  Make a passion fruit version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store in an airtight container at room temperature for up to 2 weeks.

Frequently Asked Questions