Authentic Taiwanese Pineapple Cakes: A Sweet & Tangy Delight

Indulge in the exquisite taste of homemade Taiwanese Pineapple Cakes (Feng Li Su), a beloved pastry known for its buttery, crumbly shortbread crust and a rich, sweet-tart pineapple filling. This recipe meticulously guides you through crafting these delightful treats from scratch, perfect for gifting or savoring with a warm cup of tea.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 2 ½ cups (300g) all-purpose flour, spooned and leveled
• ½ cup (60g) powdered sugar, sifted
• 1 large egg yolk, room temperature
• 2 medium fresh ripe pineapples (about 4 cups grated), peeled and cored
• ½ cup (100g) granulated sugar
• 2 tablespoons maltose or corn syrup
• ¼ teaspoon fine sea salt

Instructions

1. First, prepare the vibrant pineapple filling. Carefully peel, core, then grate or finely chop the pineapples to create a fine pulp. Transfer this to a heavy-bottomed pot and combine with the granulated sugar and maltose or corn syrup. Cook over medium heat, stirring very frequently, for 35-45 minutes. The mixture should thicken significantly, developing a jam-like consistency and turning a deep golden color. It should be firm enough to hold its shape when a spoon is dragged through it. Once thickened, remove from heat and allow it to cool completely to room temperature. This cooling step is crucial to prevent the dough from melting during assembly.
2. Next, create the tender shortbread dough. In a spacious mixing bowl, cream together the softened unsalted butter and sifted powdered sugar until the mixture becomes light, fluffy, and pale, about 3-4 minutes. Beat in the single egg yolk until fully incorporated, ensuring no streaks remain. Gradually add the all-purpose flour, mixing on low speed until a soft, cohesive dough just comes together. Avoid overmixing, which can lead to tough shortbread. Wrap the dough tightly in plastic film and chill in the refrigerator for at least 30 minutes, or up to an hour, to make it easier to handle.
3. Now, it’s time to assemble your pineapple cakes. Once the pineapple filling is completely cool and the dough is thoroughly chilled, divide them into uniform portions: approximately 15g for the filling and 25g for the dough. This precision helps with even baking. Take a piece of dough and flatten it into a small disc (about 2 inches). Place a ball of pineapple filling in the center. Carefully cup the dough around the filling, bringing the edges up and sealing it completely, ensuring no filling peeks through. Gently press this filled ball into your pineapple cake molds, creating a neat, compact shape. Repeat for all portions.
4. Finally, bake these golden treats to perfection. Preheat your oven to 350°F (175°C). Arrange the filled molds on a baking sheet, leaving a small space between each. Bake for an initial 8-10 minutes. Then, carefully remove the tray, and if using molds with two sides, flip them over to ensure even browning on all surfaces. Return to the oven and continue baking for another 8-10 minutes, or until the cakes are beautifully golden brown and firm to the touch. The total baking time will be 16-20 minutes. Allow the pineapple cakes to cool slightly in the molds on a wire rack before carefully unmolding them. They firm up further as they cool.

Pro Tips

• Choosing Pineapples: Opt for fresh, very ripe pineapples. Their natural sweetness and acidity are crucial for the filling’s authentic flavor. Avoid under-ripe or overly sour fruits.
• Filling Consistency is Key: The success of the filling relies on cooking it down until it’s very thick and jam-like. A wet filling will make the dough soggy or cause blowouts during baking.
• Accurate Weighing: Using a kitchen scale for both the dough and filling portions ensures consistent cake sizes and even baking.
• Don’t Overmix the Dough: Overworking the shortbread dough can develop the gluten, resulting in a tougher, less tender crust. Mix just until combined.
• Chilling the Dough: This step is non-negotiable. Cold dough is significantly easier to handle and prevents the butter from melting too quickly in the oven, maintaining the cake’s shape.

Serving Suggestions

• Tea Time Delight: Serve these exquisite pineapple cakes alongside a warm cup of oolong tea, jasmine green tea, or a fragrant black tea. The slight bitterness of the tea perfectly complements the sweet-tangy pastry.
• After-Dinner Treat: Offer them as a light dessert after a meal, perhaps with a small scoop of vanilla bean ice cream for contrast.
• Festive Gifting: Package them beautifully in small boxes for Lunar New Year celebrations, birthdays, or as a thoughtful homemade gift for friends and family.
• Coffee Companion: Enjoy with your morning coffee or as an afternoon pick-me-up. The rich buttery flavor pairs wonderfully with a freshly brewed cup.

Storage & Make-Ahead

• Room Temperature: Baked pineapple cakes can be stored in an airtight container at room temperature for up to 5-7 days. Ensure they are completely cool before storing to prevent condensation.
• Refrigeration: For slightly longer storage, you can refrigerate them for up to 10 days, though the texture of the shortbread may become a bit firmer. Allow them to come to room temperature before serving for best enjoyment.
• Freezing Baked Cakes: Baked and cooled pineapple cakes can be frozen for up to 2 months. Wrap each cake individually in plastic wrap, then place them in an airtight freezer-safe container or bag. Thaw at room temperature or gently warm in a low oven (250°F/120°C) until warmed through.
• Make-Ahead Filling: The pineapple filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
• Make-Ahead Dough: The shortbread dough can be made 1-2 days ahead, wrapped tightly in plastic, and stored in the refrigerator. Allow it to soften slightly at room temperature before working with it.

Prep time: 28 minutes | Cook time: 60 minutes | Total time: 2 hours | Yield: About 22 delightful cakes

FAQs

Can I use canned pineapple for the filling?

Fresh ripe pineapple is highly recommended for authentic flavor and texture, but in a pinch, well-drained canned crushed pineapple (packed in juice) can be used, though you may need to cook it longer to achieve the desired thick consistency.

What can I substitute for maltose?

Corn syrup is an excellent direct substitute for maltose, offering similar texture and sweetness. Light agave nectar or honey can also work, but may slightly alter the flavor profile.

How do I know the pineapple filling is thick enough?

The filling is ready when it pulls away from the bottom of the pot, holds its shape firmly when a spoon is dragged through it, and looks jammy and translucent. It should not be watery.

Why is chilling the dough important?

Chilling the dough solidifies the butter, making it less sticky and much easier to handle, roll, and mold around the filling without tearing. It also helps prevent the cakes from spreading too much during baking.

Can I make these pineapple cakes ahead of time?

Yes, both the pineapple filling and the shortbread dough can be prepared a day or two in advance. Store the cooled filling in an airtight container in the fridge, and the wrapped dough in the fridge.

How should I store baked pineapple cakes?

Store baked pineapple cakes in an airtight container at room temperature for up to 5-7 days. For longer storage, they can be frozen for up to 2 months.

What if I don’t have pineapple cake molds?

While traditional molds create the iconic shape, you can hand-shape the cakes into small squares or rounds. They might not look exactly the same but will taste just as delicious.

My dough is crumbly, what went wrong?

If your dough is too crumbly, it might be slightly dry. Try adding half a teaspoon of cold water or milk, one drop at a time, until it just comes together. Avoid adding too much liquid.

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