Taiwan Pineapple Cakes Recipe
Taiwanese pineapple cakes are buttery, light, and melt-in-the-mouth.
Made from shortcrust pastry filled with homemade pineapple jam or pineapple paste.
What is Taiwanese pineapple cakes?
Taiwanese pineapple cakes (鳳梨酥) are more of a 'pie' than cakes actually.
The pastry that encased pineapple jam or pineapple paste are buttery, crumbly and nothing like cake texture.
As for taste and texture, Taiwanese pineapple cakes are no different to pineapple tarts.
The only noticeable difference is, Taiwanese pineapple cakes are baked in a square (rectangular)casings, whereby, the other pineapple tarts are shaped into a ball, roll up to wrap pineapple jam or baked as open face cookies.
Also,worth to mentioned that pieces of winter melon are added to pineapple paste or pineapple jam in making Taiwanese pineapple cakes!
How to bake Taiwanese Pineapple Cakes?
A list of ingredients and method can be found at the end of this post.
However, I will explain in detail with the photos below.
Do note that I will be highlighting through out this post of things "not' to do when baking Taiwanese pineapple cakes.
Learn from my mistakes :)
Step 1 : Ingredients for Taiwanese pineapple cakes
Butter must be at room temperature.
Take butter out of the fridge at least 3 hours prior (or overnight in winter)
Sieve icing sugar.
Cream butter with icing sugar until pale and creamy.
