TAIWANESE PINEAPPLE CAKE

Chinese: Feng Li Su 鳳梨酥

These are one of the most well known Taiwanese treats and souvenirs. My recipe uses 100% pineapple filling for that tangier taste but oftentimes bakeries use winter melon filling instead.

Ingredients

Filling:

2 - 20 oz. can of Crushed pineapples, drained (~3 cups pineapple drained)

1/2 cup Granulated cane sugar

1/2 cup Brown sugar

2 tsp Lemon juice

Shortbread dough:

1 cup Vegan cold butter (or cold coconut oil) (226.8 g)

1/4 tsp Salt

1/2 cup of Powdered sugar

2 Eggs

2 tsp Baking powder

1/2 cup of Coconut milk powder (or Non-dairy creamer powder)

2 1/2 cups of Cake flour

Steps

Filling:

1. In a medium nonstick saucepan, add drained crushed pineapples. Bring to a simmer on the stove and cook uncovered for about 20 mins or until most of the excess liquid evaporates and the mixture thickens.

2. Sir in sugar and lemon juice. Cook mixture at a low simmer for about 40 mins until it becomes thick. Stir occasionally. Adjust the sugar as needed.

3. Pour filling into a glass bowl, cover with plastic wrap, and refrigerate for at least an hour.

Shortbread dough:

1. Cream together the butter, salt, and sugar.

2. Add in the eggs, then combine with the dry ingredients to create a crumble. Do not knead dough.

3. Press dough together to form a giant ball and place in the fridge to rest for at least 30 min.

Shaping Cakes:

1. Lightly grease the molds with oil.

2. Take the pineapple filling out from the fridge. Divide the pineapple jam filling into 20 g portions and roll each into a ball.

3. Divide shortbread dough into portions of 30 g each and roll each into a ball.

4. Flatten a dough ball and place a filling ball into the center of the flattened dough.

5. Gently wrap the dough around the filling. Roll the filled dough to form a smooth ball.

6. Gently press down using your fingers to ease the dough into the corners of the mold. The dough should not reach the top of the mold (the dough will expand when baked).

7. Pave over any thin patches and cracks with the excess dough, smoothing the surface with a spatula. Turn the mold over and repeat on the other side.

8. Place shaped pastries with the molds on a baking sheet.

9. Place the baking sheet in the fridge and let chill for 15 mins.

Baking:

1. Preheat the oven to 330F (165.6C).

2. Bake the pastries for 10 mins. Remove the baking sheet from the oven and turn each pastry over.

3. Return the pastries to the oven and bake 10 more mins until the top is slightly golden. Check regularly after 5 min.

4. Remove the pastries from the oven. Lift the molds off and cool the pastries on a rack.

5. Leave pastries overnight in an airtight container. Crust will become more tender on the second day.

TIP (optional): You can add walnuts, salted egg yolk, longan, or prunes to pineapple filling for different flavors.

ALLERGENS: Contains egg, wheat, and coconut.