Taiwanese pineapple cakes, or feng li su, are beloved gift pastries with a tender buttery shell and concentrated fruit center.
Cooking the pineapple until firm and chilling the soft dough make the small cakes easier to shape cleanly without losing a handmade look.
The filling must hold its shape when cool; excess moisture is the main cause of leaking.
Serving Suggestions
Serve with oolong or black tea as a small dessert or afternoon snack.
Recipe Notes
Keep the cakes airtight at room temperature for five days; their crust softens pleasantly after a day.
Taiwanese Pineapple Cakes
Buttery Taiwanese pineapple cakes with a tender shortbread crust and a dense, tangy pineapple filling.
Ingredients
Equipment
Method
Cook the Filling:
- Combine pineapple, sugar, butter, and lemon juice in a heavy saucepan. Cook over medium-low heat for 25 to 35 minutes, stirring often, until amber, thick, and able to hold its shape.
- Cool completely, divide into 16 portions, and roll loosely.
Make the Dough:
- Beat butter and confectioners’ sugar just until smooth. Mix in eggs one at a time. Fold in flour, milk powder, and salt to form a soft dough. Chill 30 minutes.
- Divide dough into 16 portions. Flatten each, wrap around one filling portion, seal, and press gently into square moulds on a sheet pan.
Bake:
- Bake at 350 F (175 C) for 10 minutes. Carefully turn each mould, then bake 10 to 12 minutes more until evenly pale golden.
- Cool in the moulds for 5 minutes, unmould, and cool completely before serving.
Nutrition
Notes
- Cook the filling until very firm or it can leak through the tender crust.
- Store airtight for up to five days; the cakes soften slightly after the first day.
