Easy Taiwanese Pineapple Cake Recipe
Taiwanese pineapple cake is a traditional sweet pastry in Taiwan, and it was often made in Lunar New Year. In Taiwanese Hokkien, "pineapple" (王梨; ông-lâi) sounds similar to a phrase meaning “to come forth, prosperous and thriving.”
Nowadays, the pineapple cake becomes very popular, and it is sold throughout the year. It also becomes one of the must-buy food souvenirs of every tourist who visits Taipei.
The pineapple cake has the soft and buttery crust, melt-in-the-mouth and the fruity sweet and sour jam filling. And its taste is absolutely delicious. It is not too difficult to make Pineapple cake at home, and it’s well worth the effort.
The following recipe will give you a good idea for your own Taiwanese Pineapple Cake. Let’s find it out!
Ingredients of Taiwanese Pineapple Cake
1. For Sugar Syrup
- ½ cup sugar
- ⅓ cup + 4tsp water
- 2tsp lemon juice
2. Pineapple-Durian Filling
- 11 oz pineapple (peeled, eyes removed, cored)
- 9oz durian meat (optional)
- ¼ cup +1tbs granulated sugar (more or less to taste)
- 1-2tbs sugar syrup ( take from 1.)
3. Shortcake Dough
- 4.23 oz unsalted butter (softened at room temperature)
- 1.24 oz condensed milk
- 1 egg yolk
- 1cup + 1tbs all-purpose flour
- Pineapple filling, carrot filling, kiwi filling … can be used in place of pineapple-durian filling.
- Sugar syrup can be substituted with corn syrup, maple syrup, or maltose.
Step By Step Directions
1. Make Sugar Syrup
- Place sugar and water in a pot. Heat on high heat and stir until sugar dissolves.
- Turn heat down to medium when water starts evaporating, add in 2tsp lemon juice. Tilt the pot gently to mix lemon juice with the sugar syrup.
- Continue to cook until the syrup reduces by half, then turn off the gas and pour the syrup into a bowl. Set aside, let cool to room temperature.
2. Pineapple-Durian Filling
- Cut fresh pineapples into small cubes, use a blender or food processor to puree but do not blend for too long if you prefer the filling to have a little bit of crunch.
- Transfer pureed pineapple and durian meat to a non-stick pan. Add in sugar.
- Cook over high heat, occasionally stir until incorporated. As water evaporates and the paste thickens, add in sugar syrup, lemon juice (to taste). Reduce the heat to medium, continue stirring the mixture until soft and firm. This step will take about 45 to 90 minutes. Then let the filling cool to room temperature.
* Pro Tips:
– Keep the heat over low heat during the last few minutes to prevent the mixture from being burnt.
– Add in a few drops of lemon while cooking will help preserve the original color of the pineapple.
– You can squeeze out some of the liquid of pineapple to reduce the cooking time.
– The filling can be prepared in advance and keep refrigerated for one to two months.
3. Cake Dough
- Cream butter and condensed milk with a hand mixer at the lowest speed until light and fluffy.
- Add in egg yolk then mix until incorporated.
- Divide the flour into 2 portions, sift each portion into the mixture and mix well.
- Gently knead until the dough is formed.
- Cover it with plastic wrap then leave it in the fridge for at least 1 hour until the dough becomes firmer and not sticky.
* Pro Tips:
– The dough may be too dry or too wet depending on the brands of flour used. If the dough is too wet, simply add in a little bit of flour.
– If it is too dry, you can add a small amount of egg yolk or cooking oil.
4. Shape and Bake
- Scoop out 1.5 tbsp dough balls and shape into round balls. Continue until all dough is used up. Set aside.
- Divide the filling into portions (equal with dough portions)
- Line the baking tray with parchment paper.
- Get a piece of dough balls, slightly press down to flatten it out. (Dust your hands with a little bit of flour to prevent sticking). Then, put the filling into the center of the dough ball, wrap it tightly, place the dough into a cake mold, press into shape or simply shape into a cube.
- Preheat the oven to 355˚F, top and bottom heat.
- Place all pineapple cake on the baking tray.
- Beat egg yolk with 5ml milk. Gently apply this egg wash mixture onto the cakes. Just brush a thin layer of egg yolk to prevent cracked cake surface
- Baked on the middle rack at 355˚F for about 20’ until the pineapple cakes turn light golden brown.
- Take the baking tray out of the oven and let the pineapple cakes cool on the tray. Do not move the cakes while they are still hot because they are easy to break.
* Pro Tips:
– Do not bake for too long; this will make your the pineapple cakes dry and crumbly
– The filling is too wet or baking at high temperature for long period of times may cause the cracked cake surface.
Store in an airtight container, keep in cool and dry place. Use up in 1 week.
Were you satisfied with your Taiwanese pineapple cakes? It was easy to make Taiwanese pineapple cake at home, right?
Leave me a message to share your experiences, and if you have any comments or suggestions, don’t hesitate to let me know. I’m always excited to hear about what my readers have to say.
Thanks for dropping by. Until the next recipe!