(No Ratings Yet)
Loading...Taiwan's most beloved souvenir pastry, the Pineapple Cake (Fengli Su) is a buttery, melt-in-your-mouth shortbread square wrapped around a sweet-tart pineapple jam filling. The contrast of crumbly, cookie-like crust with jammy, fragrant center makes it an iconic treat served with tea across the island.
Prep Time45 mins
Cook Time25 mins
Total Time70 mins
Servings12
Yield12 square cakes
Nutrition Facts
Per serving (estimated)
- 230 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 28 gCarbs
- 1 gFiber
- 14 gSugar
- 3 gProtein
- 85 mgSodium
- 80 mgPotassium
- 30 mgCalcium
- 1 mgIron
- 5 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pineapple jam filling
- 1 large ripe pineapple (about 900 g), peeled, cored, and finely chopped or grated
- 1/4 cup finely diced winter melon (traditional addition, optional)
- 3/4 cup granulated sugar
- 2 tbsp maltose or honey
- 1 tbsp lemon juice
- 1/8 tsp fine sea salt
For the butter pastry crust
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1/2 cup (60 g) powdered sugar
- 1 large egg yolk (reserve white for brushing)
- 1/4 cup (30 g) milk powder
- 2 cups (260 g) all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp pure vanilla extract
For finishing
- 1 tbsp melted butter for brushing tops
- 1 tsp toasted sesame seeds (optional garnish)
Directions
- Make the filling first: Combine chopped pineapple, winter melon (if using), sugar, maltose, lemon juice, and salt in a heavy nonstick skillet over medium heat. Bring to a gentle simmer, stirring frequently, and cook 25–30 minutes until the mixture thickens into a glossy, jammy paste that holds its shape when a spoonful is dropped on a plate. Cool completely, then chill until firm enough to scoop.
- Prepare the crust: In a large bowl, beat the softened butter with powdered sugar until pale and fluffy, about 2 minutes. Beat in the egg yolk, vanilla, and salt just until smooth. Sift in the flour and milk powder, then fold gently with a spatula until a soft dough just comes together; do not overmix.
- Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes. Meanwhile, portion the chilled filling into 12 equal balls (about 20 g each).
- Divide the dough into 12 equal pieces (about 35 g each). Flatten each piece into a 7 cm round in your palm, place a filling ball in the center, and wrap the dough up and around, pinching seams closed. Roll gently between palms to smooth, then press into a 6 cm square pineapple-cake mold (or shape into a square by hand).
- Arrange filled cakes seam-side down on a parchment-lined baking sheet, spacing them 3 cm apart. Lightly brush the tops with reserved egg white for a glossy finish. Chill the shaped cakes in the refrigerator for 15 minutes to help them hold their shape during baking.
- Bake in a preheated 170°C (340°F) oven for 22–25 minutes, until the bottoms and edges are lightly golden while the tops remain pale. For an even golden top, brush with melted butter and broil for 30–60 seconds at the end (watch closely).
- Cool the cakes on the pan for 5 minutes, then transfer to a wire rack. Once fully cooled, store in an airtight container for up to 1 week; the crust softens and the flavor deepens by day two.
Cook’s Notes
- Use very ripe pineapple (fragrant and golden) for the deepest, most aromatic jam; under-ripe fruit will taste sour and need excessive sugar.
- If you do not have a pineapple-cake mold, a standard 6 cm square silicone candy or brownie mold works beautifully; the shape is purely traditional.
- Maltose gives the classic chewy, glossy texture to the filling — substitute honey for a softer set, or light corn syrup in a pinch.
- Chill the shaped, unbaked cakes before they go in the oven; warm butter dough spreads and loses its clean square edges.
- For a fully traditional flavor, replace up to half of the pineapple with winter melon — this old-school addition mellows the acidity and stretches the fruit.
