Description
The highest peak of Taiwanese baked goods. A traditional sweet where sweet/sour, sticky jam boiled down from pineapple flesh is wrapped in a crumbly, buttery cookie dough and baked square.
Restaurants serving Pineapple Cake
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pineapple
- Cake flour
- Unsalted butter
- Maltose
- Egg yolk
- Milk powder
Instructions
- [Authentic Recipe]
- [Pineapple Filling] Finely chop (or blend) fresh pineapple (highly acidic Taiwanese 'Tu Fengli' is best), put in a pot with maltose, sugar, and a little butter.
- Simmer slowly on low for over
- hr until moisture evaporates completely into a golden, sticky jam (traditional methods often mix in 'winter melon' paste for sweetness and texture).
- [Cookie Dough] Cream room-temp butter, powdered sugar, egg yolks, and condensed milk (or milk powder), gently fold in cake flour to make dough.
- Wrap pineapple filling in dough, press tightly into special square (or rectangular) metal molds.
- Bake in a 170°C oven for 15-
- mins until beautiful golden brown and smelling of savory butter. Cool completely before unmolding.
Learn more Spice, substitutes, tips
Key spices
Rich butter aroma
Substitutes at Japanese supermarkets
Canned pineapple (add lemon juice as it lacks acidity)
Pairing
Aromatic Taiwan Oolong Tea(High Mountain Tea)
Trivia
[For Everyone] The classic Taiwan souvenir. Those with '100% pineapple' filling are acidic with fibrous texture (Tu Fenglisu). Traditional ones mixed with 'winter melon' are sweeter, smoother, and softer. A deep sweet with totally different flavors per shop.
Eating tips & etiquette
[Unique Eating] Best eaten from the next day when dough and filling meld. Catch the crumbly cookie dough in your palm, tasting it elegantly with tea!
Allergen
Wheat, Dairy, Egg