Pineapple Cake (鳳梨酥 - Fènglísū) - Taiwan's Sweet Golden Treasure

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Pineapple Cake (鳳梨酥 - Fènglísū) - Taiwan's Sweet Golden Treasure

Pineapple Cake, or Fènglísū, is Taiwan's most beloved and iconic pastry, a true golden treasure. These delectable treats feature a rich, buttery, shortbread-like crust that crumbles delicately, encasing a sweet, tangy, and sometimes subtly fibrous pineapple jam filling. Often shaped into small, elegant squares or rectangles, Pineapple Cakes are a popular souvenir, a cherished snack, and a symbol of good fortune (as "pineapple" in Taiwanese Hokkien sounds like "prosperity comes"). Making them at home, while requiring a little precision, yields a fresh, aromatic pastry far superior to many store-bought versions.

Preparation Time: 45 minutes - 1 hour (active) + 30 minutes (chilling)

Cooking Time: 15-20 minutes

Total Time: Approximately 2 - 2.5 hours

Difficulty: Medium

Serve: 2

INGREDIENTS (yields about 6-8 small cakes)

For the Pineapple Filling (鳳梨餡 - Fènglísū Xiàn)

ü  1 medium Pineapple (鳳梨), fresh (approx. 500g / 1.1 lb)

o   Alternatively, for convenience: 1 can (400g/14oz) Crushed Pineapple, drained very well.

ü  50g (1/4 cup) Granulated Sugar (糖) (adjust to pineapple sweetness)

ü  1 tbsp Maltose (麥芽糖) or Corn Syrup (玉米糖漿) (optional, for texture and shine)

ü  1 tbsp Unsalted Butter (無鹽奶油) (optional, for richness)

For the Cookie Crust (餅皮 - Bǐng Pí)

ü  100g (1/2 cup) Unsalted Butter (無鹽奶油), softened.

ü  30g (2 tbsp) Powdered Sugar (糖粉) or Granulated Sugar

ü  1 large Egg Yolk (蛋黃)

ü  1/4 tsp Vanilla Extract (香草精) (optional)

ü  150g (1 1/4 cup) Cake Flour (低筋麵粉) or All-Purpose Flour, sifted.

ü  20g (2 tbsp) Milk Powder (奶粉) (optional, for richer flavor)

ü  Pinch of Salt (鹽)

Tools & Equipment

  • Small saucepan (for filling)
  • Food processor or grater (for fresh pineapple)
  • Fine-mesh strainer (for draining pineapple)
  • Mixing bowls
  • Electric mixer (handheld or stand mixer) or whisk.
  • Rubber spatula
  • Sifter
  • Rolling pin
  • Pineapple Cake molds (square or rectangular, approx. 4x4cm or 1.5x1.5 inches)
  • Baking sheet
  • Parchment paper
  • Cooling rack

INSTRUCTIONS

Part 1: Make the Pineapple Filling (Ideally, the day before, or at least 1 hour before)

  1. Prepare Pineapple: If using fresh pineapple, peel, core, and chop it into small pieces. Process in a food processor or grate it into a fine pulp. If using canned, drain very well, squeezing out as much liquid as possible.
  2. Cook Filling: Transfer the pineapple pulp (or drained crushed pineapple) to a small non-stick saucepan. Cook over medium-low heat, stirring frequently, to evaporate the liquid. This may take 15-20 minutes.
  3. Add Sugar & Maltose: Once most of the liquid has evaporated and the mixture starts to thicken, add the granulated sugar and maltose/corn syrup (if using). Continue to cook, stirring constantly, until the mixture becomes very thick and forms a cohesive ball that pulls away from the sides of the pan. It should resemble a thick jam.
  4. Add Butter (Optional): Stir in the unsalted butter (if using) until fully incorporated and melted.
  5. Cool: Transfer the pineapple filling to a bowl or plate, spread it out, and let it cool completely. Refrigerate for at least 30 minutes, or until firm enough to roll into balls.
  6. Portion: Once cooled, divide the filling into 6-8 equal portions (about 25-30g each) and roll them into small balls.

Part 2: Make the Cookie Crust Dough (20 minutes active + 30 minutes chilling)

  1. Cream Butter & Sugar: In a large mixing bowl, using an electric mixer or whisk, cream the softened unsalted butter and powdered sugar together until light and fluffy.
  2. Add Egg Yolk & Vanilla: Beat in the egg yolk and vanilla extract (if using) until well combined.
  3. Add Dry Ingredients: Sift together the cake flour, milk powder (if using), and salt directly into the butter mixture.
  4. Form Dough: Using a rubber spatula or your hands, gently mix until a soft dough forms. Do not overmix, or the crust will be tough.
  5. Chill: Gather the dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This makes it easier to handle.
  6. Portion: Once chilled, divide the dough into 6-8 equal portions (about 35-40g each).

Part 3: Assemble the Pineapple Cakes (15-20 minutes)

  1. Preheat Oven: Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper.
  2. Flatten Dough: Take one portion of the chilled dough. Flatten it slightly with your palm onto a disc.
  3. Wrap Filling: Place one pineapple filling ball in the center of the dough disc. Gently wrap the dough around the filling, bringing the edges up and sealing them completely to enclose the filling. Ensure there are no cracks.
  4. Shape: Place the wrapped ball into a pineapple cake mold. Gently press down and shape it to fill the mold evenly, ensuring the top is flat.
  5. Repeat: Repeat with the remaining dough and filling until all cakes are assembled.
  6. Bake: Arrange the molds on the prepared baking sheet. Bake for 10-12 minutes.
  7. Flip & Continue Baking: Carefully flip each cake in its mold (this helps with even browning) and bake for another 5-8 minutes, or until both sides are golden brown.
  8. Cool: Remove from the oven. Let the cakes cool in their mold for a few minutes before gently demolding them. Transfer to a wire rack to cool completely.

Macros (Estimated per cake, for 6-8 cakes total, highly variable)

v  Calories: 200-250 kcal

v  Protein: 2-4g

v  Carbohydrates: 25-35g (from sugar, flour, pineapple)

v  Fat: 10-15g (from butter, egg yolk)

v  Sodium: Low to Moderate

Tips and Variations

  • Pineapple Type: Using fresh, ripe pineapple will give you the best flavor and texture for the filling. Some traditional recipes use a mix of pineapple and winter melon (冬瓜) to create a smoother, less fibrous filling.
  • Draining Pineapple: If using canned crushed pineapple, thorough draining is critical to avoid a watery filling. Squeeze it well!
  • Filling Consistency: Cook the filling until it's very thick and not sticky. It should be firm enough to roll into balls without falling apart.
  • Dough Handling: Work with the dough quickly once it's out of the fridge, as it will soften. If it becomes too soft, chill it again.
  • Molds: Pineapple cake molds are highly recommended for their characteristic shape. They are widely available in Asian baking supply stores or online.
  • Baking Temperature: Keep an eye on the cakes as they bake, as ovens vary. Adjust baking time if needed to achieve a nice golden color without burning.
  • Storage: Store cooled Pineapple Cakes in an airtight container at room temperature for up to a week. They make excellent gifts!
  • Flavor Variations: You can add a tiny pinch of lemon zest to the filling for extra brightness or a touch of cheese powder (乳酪粉) to the dough for a savory hint.

Q&A

Q1- My pineapple filling is too runny. What should I do? A1: This means it hasn't been cooked long enough to evaporate sufficient moisture. Return it to the pan and continue cooking over low heat, stirring constantly, until it thickens considerably and pulls away from the sides.

Q2- My cookie crust is crumbly and hard to handle. A2: This could be due to overmixing the dough (developing too much gluten) or not chilling it long enough. Ensure you mix just until combined. If it's too crumbly, you can add a tiny bit (1/2 tsp at a time) of cold milk or water to bind it but be careful not to add too much.

Q3- Can I use all-purpose flour instead of cake flour? A3: Yes, you can use all-purpose flour. Cake flour has a lower protein content, which results in a more tender and crumbly crust, which is ideal for pineapple cakes. If using all-purpose flour, the crust might be slightly firmer.

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