Chinese/Taiwanese
Pineapple Cakes
Chinese
pineapple cakes (鳳梨酥, pronounced Feng Li Su) are a
famous pastry in Taiwan. Usually square-shaped, it has a buttery,
shortbread-like casing with a pineapple filling similar to a very thick jam. It
is often served and gifted around Lunar New Year.
Ingredients:
Pineapple Filling
· 2 (20-oz) cans crushed
pineapples, drained
· 1 cup granulated sugar
· 1/2 cup corn syrup
· 1/4 cup honey
· 2 tbsp all-purpose flour
Pineapple Pastry
· 250 grams cake flour
· 60 grams icing sugar
· 1/4 cup fat free milk
powder can be found in the baking aisle of most grocery stores and on
Amazon
· 1/4 cup custard
powder
· 180 grams cold
unsalted butter cut into small pieces
· 2 egg yolks
Directions:
1. In a medium, nonstick saucepan, add
drained crushed pineapples. Bring to a simmer on the stove and cook, uncovered,
for about 20 minutes or until most of the excess liquid evaporates and
mixture thickens.
2. Stir in sugar, corn syrup, and
honey. Cook mixture at a low simmer for about 40 minutes, until it becomes
quite thick, with very little liquid. Stir occasionally. You may also want to
taste it a few minutes after everything is mixed together to see if the filling
is sweet enough. If not, you can add a little more sugar. Stir in the flour and
cook for an additional 15 minutes. Pour filling into a glass bowl, cover with
plastic wrap and refrigerate for at least one hour. You can leave it for
several hours or even make it the day before. You want the filling to be
completely cooled when you work with it.
3. ………………………………………………………….
4. …………………………………………………………………………
Full
Directions: Click here
