Angel Wong's Kitchen | Asian & Taiwanese Recipes Made Simple & Fun
  • HOME
  • Recipes
  • Blog
  • VIDEOS
  • About Angel
  • SHOP
  • Contact

  • Taiwanese Pineapple Cakes |  鳳梨酥  Fènglí sū  

Picture

Picture



Taiwanese Pineapple Cakes are one of Taiwan's best food souvenirs.  Whenever my friends and family return from a trip to Taiwan, there's an unwritten rule that you must bring back a box of Taiwanese treats like Pineapple Cakes. (Okay, maybe that's just my unwritten rule.)  

Sometimes called Pineapple Tarts or Pineapple Shortbread, they taste amazing when served slightly warm and paired with a cup of hot tea.  In this recipe video tutorial I'll show you how to make this these delicious Pineapple Cakes at home.


Surprisingly, these aren't too difficult to make if you have the right equipment like a stand mixer and the baking supplies.  I don't think I could mix these ingredients by hand without really getting an arm workout, plus I wouldn't enjoy making these as much.  

I make my pineapple cake filling from 100% pineapples, but oftentimes the bakeries in Taiwan will use winter melon instead to save on costs.  Luckily, pineapples aren't very expensive in the US.  (Besides, if we used winter melon, I'd be tempted to call them winter melon cakes.)  

Tip:
  I recommend using canned crushed pineapples because they give you just the right amount of texture for this pastry filling, and they've been pre-crushed.  If you decide to use fresh pineapple or sliced canned pineapple, you will need to either finely chop or use a food processor or blender.


Ingredients:

Makes 9 Pineapple Cakes

Pineapple Filling
  • 1 - 20 oz. can of crushed pineapple (this should give you approx. 1 1/2 cups of pineapple drained)
  • 1/4 cup cane sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon lemon juice

Shortbread dough
  • 1 stick of unsalted butter (8 Tbsp.)
  • a pinch or two of salt (if using unsalted butter)
  • 1/4 cup of powdered sugar
  • 1 teaspoon baking powder
  • 1/4 cup of dry, powdered milk
  • 1 egg
  • 1 1/4 cups of cake flour (I'm using King Arthur brand)
Equipment:
I'm using a KitchenAid Artisan 5 quart stand mixer.  It comes with a coated flat beater, which is what I recommend using for mixing the dough.  Added bonus:  the mixer comes in over 20 colors.  : )

Ready in Total Time:  55 min.

Prep Time = 25 min. 
Cook Time = 30 min. *  



Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

*Cook Time:
  1. Cook the pineapple filling mixture for 10 minutes or until thickened
  2. Preheat your oven to 330°F 
  3. Bake the pineapple cakes at 330°F for 10 minutes
  4. Remove and carefully flip the cakes over.  Then bake for another 5-7 minutes.
  5. Let the cakes cool before serving

mixing the butter & powdered sugar in my KitchenAid Mixer
dividing the shortbread dough
cooling the pineapple cakes a bit before serving warm
serve slightly warm

Comments:




Copyright © 2022.  Angel Wong's Kitchen.  All rights reserved.
​Privacy Policy