Description
This Melt-in-Your-Mouth Taiwanese Pineapple Cakes recipe offers sweet, tender pastry filled with a luscious, homemade pineapple and candied winter melon filling. With a delicate balance of buttery crust and tropical fruit filling, these traditional Taiwanese treats are perfect for festive occasions or everyday indulgence. The recipe includes simple steps from preparing the filling to baking golden, aromatic pineapple cakes.
Ingredients
Scale
Filling Ingredients
- 1 cup Fresh Pineapple (Can use canned pineapple as an alternative but may alter texture)
- 1/2 cup Candied Winter Melon (Can omit for a less smooth texture)
Dough Ingredients
- 2 cups All-Purpose Flour (Substitute with gluten-free flour if desired)
- 1/4 cup Almond Flour (Replace with more all-purpose flour for nut-free version)
- 1 cup Dry Milk Powder (Omit for a dairy-free version)
- 1/2 cup Salted Butter (Use unsalted butter with a pinch of salt for balance)
- 1/2 cup Icing Sugar (Granulated sugar can work, though texture varies)
- 1 large Egg Yolk (Use a flax egg as a vegan substitute if needed)
- 1 teaspoon Vanilla Extract (Can skip but aroma will be less pronounced)
- 1/4 cup Flour for Dusting (Dust generously to ensure easy release)
Instructions
- Preparation: Gather all ingredients and prepare your workspace for making the filling and dough.
- Make the Filling: Blend the fresh pineapple and rinsed candied winter melon until the mixture is finely pureed. Transfer this mixture to a wok or a wide pan and cook over medium-low heat for about 60 minutes, stirring frequently to prevent sticking and to evaporate moisture. Allow the filling to cool completely in the fridge before use.
- Prepare the Dough: In a bowl, combine the all-purpose flour, almond flour, and dry milk powder thoroughly. In a separate mixing bowl, cream together the salted butter and icing sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract into the creamed mixture, mixing until fully incorporated. Gradually add the flour mixture to the wet ingredients, mixing until a smooth dough forms. Wrap the dough and chill it in the fridge for 30 minutes to firm up.
- Assemble the Cakes: Divide the chilled dough into 24 equal pieces. Lightly dust your work surface with flour, and flatten each piece into a disc. Place a ball of the cooled pineapple filling in the center of each disc, then carefully wrap the dough around the filling, sealing the edges completely to enclose the filling. Press each dough-wrapped ball into a mooncake mold to shape, then transfer them to a baking sheet lined with parchment paper.
- Bake: Preheat your oven to 325°F (163°C). Place the baking sheet with the molded pineapple cakes in the oven and bake for 22 to 25 minutes, or until the outer crust turns lightly golden but not overly browned.
- Cool and Serve: Remove the pineapple cakes from the oven and allow them to cool completely on a wire rack to set properly. Optionally, dust with powdered sugar before serving for extra sweetness and presentation.
Notes
- Using fresh pineapple gives the best texture, but canned pineapple can be used with some texture change.
- Candied winter melon adds smoothness to the filling but can be omitted for a chunkier texture.
- Almond flour is used for added flavor and texture; replace with all-purpose flour if allergic to nuts.
- Dry milk powder can be omitted for a dairy-free version, but it contributes to the dough’s tenderness.
- Chilling the dough is essential to make it easier to handle and to improve texture.
- If you want a vegan version, substitute egg yolk with a flax egg and use vegan butter alternatives.
- Dusting with flour and powdered sugar helps prevent sticking and enhances the final presentation.
- Store pineapple cakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Taiwanese
