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
 

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.

Pineapple Tart (Pineapple Roll)
 

2 Mix butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4-5 minutes.

Taiwanese Pineapple Cake

3 Add in egg, whisk until well blended, about 2 minutes on medium speed.

Taiwanese Pineapple Cake

4 Sift in flour and milk powder, mix until a dough is formed.

Taiwanese Pineapple Cake
 

5 Cover with cling wrap, keep refrigerated for 30 minutes.

Taiwanese Pineapple Cake

6 Roll 20 g of pineapple filling and 30 g of pastry into round shape, fill pastry with filling. Makes 12 pineapple cakes.

Taiwanese Pineapple Cake

7 Place dough into a pineapple cake mould, press into shape (square pineapple mould: 5 cm x 5 cm x 2.3 cm).

Taiwanese Pineapple Cake

8 Gently remove the mould.

Taiwanese Pineapple Cake

9 Bake in a preheated oven for 15 minutes at 160℃, flip over.

Taiwanese Pineapple Cake

10 Continue to bake for another 10 minutes at 160°C.

Taiwanese Pineapple Cake
Taiwanese Pineapple Cake

Taiwanese Pineapple Cake

Taiwanese Pineapple Cake Recipe

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.
5 from 3 votes

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Prep Time 45 mins
Cook Time 25 mins
Refrigeration 30 mins
Total Time 1 hr 40 mins
Course Dessert, Festivities, Tea Time
Cuisine Taiwanese
Servings 12 pieces
Calories 187 kcal

Equipment

  • 1 square mould (5 x 5 x 2.3) cm

Ingredients
 
 

For Pineapple Filling:

  • 1 kg fresh pineapple about 2 fresh pineapples
  • 300 g sugar
  • Pinch of salt
  • ½ cinnamon stick about 2 g

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.
    Pineapple Tart (Pineapple Roll)
  • Mix butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4-5 minutes.
    Taiwanese Pineapple Cake
  • Add in egg, whisk until well blended, about 2 minutes on medium speed.
    Taiwanese Pineapple Cake
  • Sift in flour and milk powder, mix until a dough is formed.
    Taiwanese Pineapple Cake
  • Cover with cling wrap, keep refrigerated for 30 minutes.
    Taiwanese Pineapple Cake
  • Roll 20 g of pineapple filling and 30 g of pastry into round shape, fill pastry with filling. Makes 12 pineapple cakes.
    Taiwanese Pineapple Cake
  • Place dough into a pineapple cake mould, press into shape (square pineapple mould: 5 cm x 5 cm x 2.3 cm).
    Taiwanese Pineapple Cake
  • Gently remove the mould.
    Taiwanese Pineapple Cake
  • Bake in a preheated oven for 15 minutes at 160℃, flip over.
    Taiwanese Pineapple Cake
  • Continue to bake for another 10 minutes at 160°C.
    Taiwanese Pineapple Cake

Video

Notes

This recipe yields 12 pineapple cakes and requires 240 g of pineapple filling 
The nutritional value for reference is for 1 pineapple cake. 

Nutrition (per serving)

Calories: 187kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 97mgPotassium: 146mgFiber: 2gSugar: 9gVitamin A: 406IUVitamin C: 40mgCalcium: 42mgIron: 0.4mg
Keyword pineapple cake, taiwanese pineapple cake
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