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