Feng Li SuTaiwanese Pineapple Cakes
Buttery, tender pastries filled with concentrated pineapple jam, a famous Taiwanese gift sweet. The rich crust and tart-sweet fruit center create the classic balance that makes them so popular.
Prep
50m
Cook
40m
Serves
12
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 700gPineapple (finely chopped)
- 120gWhite Sugar
Pastry
- 220gUnsalted Butter (softened)
- 2pcsEgg Yolk
- 350gAll-Purpose Flour
- 30gMilk Powder
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the pineapple and white sugar in a saucepan over medium heat, stirring often, until the fruit turns thick, glossy, and jam-like. Let it cool completely.
- 02
Beat the unsalted butter until creamy, then mix in the egg yolks.
- 03
Add the all-purpose flour, milk powder, and salt and mix just until a soft dough forms.
- 04
Divide the pastry and the cooled filling into small portions. Flatten each piece of dough, wrap it around a portion of filling, and shape it neatly.
- 05
Arrange the cakes on a tray and bake at 180°C (350°F) until lightly golden.
- 06
Cool fully before serving so the pastry firms up and the filling settles.
Ratings & Reviews
Log in to rate and review this recipe.