Taiwanese Pineapple Cakes
Discover the irresistible charm of Taiwanese Pineapple Cakes, a beloved pastry that melds buttery, melt-in-your-mouth shortbread with a luscious sweet-tart pineapple filling. This traditional treat, iconic in Taiwanese culture, features a soft and crumbly dough encasing a perfectly balanced filling made from freshly grated pineapple, sugar, and a touch of honey or maltose syrup for added richness. Shaped into their signature square or oval forms, these cakes bake to golden perfection, delivering a sensory experience that’s both nostalgic and indulgent. Perfect for gifting, snacking, or sharing with loved ones, this recipe is an homage to authentic Taiwanese flavors with easy-to-follow steps you can recreate at home. Whether you're a fan of Asian desserts or looking to try something new, these pineapple cakes are your ticket to a delightful culinary journey.
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Recipe Information
Ingredients
- 240 g all-purpose flour
- 30 g cornstarch
- 50 g powdered sugar
- 150 g unsalted butter, softened
- 1 egg yolk
- 12 ml whole milk
- 500 g pineapple, finely grated
- 100 g granulated sugar
- 30 g maltose syrup or honey
Instructions
Start by preparing the pineapple filling: Squeeze the grated pineapple lightly to remove excess juice, but leave some moisture.
In a saucepan over medium heat, combine the grated pineapple, granulated sugar, and maltose syrup or honey.
Cook the mixture, stirring frequently, for about 20-25 minutes or until thickened and dry enough to form a sticky paste.
Remove the filling from the heat and let it cool completely. Divide it into 12 portions, rolling each into a small ball.
For the pastry, sift together the all-purpose flour and cornstarch into a mixing bowl.
In another bowl, beat the softened unsalted butter and powdered sugar until light and fluffy. Add the egg yolk and whole milk, mixing until combined.
Gradually add the flour mixture into the wet ingredients, mixing gently until a soft dough forms. Do not overmix.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
After chilling, divide the dough into 12 equal portions. Flatten each portion into a circle and wrap it around a pineapple filling ball, sealing the edges completely.
If you have pineapple cake molds, press the filled dough into the molds to achieve their signature square shape. If not, shape them with your hands as desired.
Place the shaped cakes onto the prepared baking sheet and bake for 18-20 minutes, flipping halfway through, until golden brown on both sides.
Allow the pineapple cakes to cool completely before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 451.1 g | 164% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 224.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 168 mg | 13% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
