Taiwanese Pineapple Cake
A popular Taiwanese gift and snack, these 'cakes' are actually shortbread-like cookies with a sweet and tangy pineapple filling. They are typically baked in decorative molds.
🧂 Ingredients
- 160 g Unsalted butter(room temperature)
- 30 g Icing sugar (powdered sugar)
- 1 large Egg yolk
- 0.5 tsp Vanilla extract
- 160 g All-purpose flour
- 128 g Almond flour
- 10 g Milk powder
- 0.25 tsp Salt
- 750 g Fresh pineapple(cored and finely diced)
- 100 g Candied winter melon(rinsed and finely chopped (optional, for texture and sweetness))
- 50 g Granulated sugar(for pineapple filling)
- 50 g Maltose or corn syrup(for pineapple filling)
👨🍳 Instructions
- 1
Prepare the pineapple filling: Combine diced pineapple and candied winter melon (if using) in a food processor and process until finely textured. Transfer to a wok or large pot and cook over medium-low heat, stirring constantly, for about 60 minutes, or until it forms a very thick, dry paste. Stir in granulated sugar and maltose, and cook for another 10 minutes until the mixture is deep golden and no longer sticky. Let cool completely.
- 2
Form the cooled filling into small balls, about 17g each.
- 3
Make the pastry dough: In a large bowl, cream together the softened butter and icing sugar until light and fluffy. Beat in the egg yolk and vanilla extract until just combined.
💡 Tip: Ensure butter is at room temperature for easy creaming. - 4
Sift in the all-purpose flour, almond flour, milk powder, and salt. Mix on low speed or by hand until a cohesive dough forms. Do not overmix.
💡 Tip: Almond flour adds a nutty flavor and tender texture. - 5
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- 6
Preheat oven to 320°F (160°C). Line a baking sheet with parchment paper.
- 7
Divide the chilled dough into 20-22 equal portions (about 18g each) and roll into balls.
- 8
Flatten a dough ball into a disc. Place a pineapple filling ball in the center and carefully wrap the dough around it, sealing completely. Gently roll into a smooth ball.
💡 Tip: Work quickly to prevent the dough from becoming too soft. - 9
Press the dough-covered filling into a pineapple cake mold (if using) or shape into a small square/rectangle. Place on the prepared baking sheet.
- 10
Bake for 15 minutes. Remove from oven, carefully flip the cakes (still in molds if used), and bake for another 10-15 minutes, or until golden brown.
💡 Tip: Flipping ensures even browning on all sides. - 11
Let the pineapple cakes cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
💡 Pro Tips
- ✓The key to a good filling is cooking it down until it's very dry to prevent the pastry from becoming soggy.
- ✓Using a combination of all-purpose and almond flour creates a tender, slightly crumbly texture.
- ✓Pineapple cakes are best stored in an airtight container at room temperature for up to a week.
🔄 Variations
- Add a small piece of salted egg yolk to the pineapple filling for a traditional variation.
- Incorporate dried cranberries or other dried fruits into the filling.
- Experiment with different mold shapes for a festive presentation.