Taiwanese pineapple cake/tart a.k.a Feng Li Su is a very popular pastry in Taiwan. It is undoubtedly the country’s number-one tourist souvenir when travelling.
The buttery crust is rich and crumbly, filled with fruity sweet and sour pineapple filling, they are absolutely delicious. Pineapple cakes aren’t too difficult to make at home and it’s well worth the effort.
What does pineapple cake symbolize?
Pineapple cakes originate from Taiwan and are more of a cookie than a cake. They are traditionally rectangular-shaped and often given as gifts or served to guests and today they are considered one of Taiwan’s culinary symbols.
Tips:
- The filling can be prepared in advance and kept refrigerated for one to two months.
CHINESE VERSION: 土凤梨酥
Taiwanese Pineapple Cake Recipe | MyKitchen101en
Yields: 12 pineapple cakes (square mould: 5 cm x 5 cm x 2.3 cm, 240 g pineapple filling)
Ingredients:
Ingredients for Pineapple Filling:
- 1 kg fresh pineapple (about 2 fresh pineapples)
- 300 g sugar
- Pinch of salt
- ½ cinnamon stick (about 2 g)
Ingredients for Pastry:
- 80 g butter (room temperature)
- 50 g margarine
- 15 g icing sugar
- 40 g egg
- 30 g milk powder
- 165 g cake flour
Instructions:
1 Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dries out. Filling can be prepared in advance and keep refrigerated for one to two month.
2 Mix butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4-5 minutes.
3 Add in egg, whisk until well blended, about 2 minutes on medium speed.
4 Sift in flour and milk powder, mix until a dough is formed.
5 Cover with cling wrap, keep refrigerated for 30 minutes.
6 Roll 20 g of pineapple filling and 30 g of pastry into round shape, fill pastry with filling. Makes 12 pineapple cakes.
7 Place dough into a pineapple cake mould, press into shape (square pineapple mould: 5 cm x 5 cm x 2.3 cm).
8 Gently remove the mould.
9 Bake in a preheated oven for 15 minutes at 160°C, flip over.
10 Continue to bake for another 10 minutes at 160°C.
Taiwanese Pineapple Cake Recipe
Rate
Equipment
- 1 square mould (5 x 5 x 2.3) cm
Ingredients
- 240 g pineapple filling How to Make Pineapple Jam/Filling
For Pastry:
- 80 g butter room temperature
- 50 g margarine
- 15 g icing sugar
- 40 g egg
- 30 g milk powder
- 165 g cake flour
Instructions
- Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dries out. Filling can be prepared in advance and keep refrigerated for one to two month. (Please refer: How to Make Pineapple Jam/Filling)
- Mix butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4-5 minutes. Add in egg, whisk until well blended, about 2 minutes on medium speed.
- Sift in flour and milk powder, mix until a dough is formed.
- Cover with cling wrap, keep refrigerated for 30 minutes.
- Roll 20 g of pineapple filling and 30 g of pastry into round shape, fill pastry with filling. Makes 12 pineapple cakes.
- Place dough into a pineapple cake mould, press into shape (square pineapple mould: 5 cm x 5 cm x 2.3 cm). Gently remove the mould.
- Bake in a preheated oven for 15 minutes at 160℃, flip over. Continue to bake for another 10 minutes at 160°C.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Taiwanese Pineapple Tart Moulds:
https://shopee.com.my/HWx-Thick-Aluminium-Taiwan-Pineapple-Cake-Mould-Cookies-(Mould-1-Stainless-Steel-Press-Stamp-or-Mould-Only)%E5%87%A4%E6%A2%A8%E9%85%A5%E6%A8%A1%E5%85%B7-i.68421379.6971758626?sp_atk=50f9bef2-59b1-4c23-818f-55e41502a596&xptdk=50f9bef2-59b1-4c23-818f-55e41502a596
https://www.lazada.com.my/products/hwx-thick-aluminium-taiwan-pineapple-cake-mould-cookies-mould-1-stainless-steel-press-stamp-or-mould-only-shape-square-round-oval-heart-pineapple-rectangle-rectangle-ex-i1820254186-s7218556629.html?
I might try making these later this week.
Can i replace the margarine to all using butter? Pks advice. Tq
Yes, you may refer this recipe which uses butter: http://mykitchen101en.com/pineapple-cookies-ong-lai-vs-sweet-heart-different-shape-for-different-occasion/
Can I substitute milk (in ml) instead of milk powder? Thank you!
Milk powder is optional.
What is the portion of all purpose flour & corn starch to substitute for cake flour? Thank you!
Use 20 g of cornstarch + 145 g of all-purpose flour to replace 165 g of cake flour.