Pineapple cake, known in Chinese as 凤梨酥 (Fènglí sū), is a dessert originating in Taiwan that has gained widespread popularity throughout Asia. The dessert is said to have become popular in the 1970s, although its roots may be older, linked to Chinese baking traditions.
Pineapple is a symbol of good luck and prosperity in Taiwanese culture, making this dessert especially popular during holidays and celebrations, such as the Lunar New Year.
Pineapple cakes are usually presented in decorative boxes or wrappers, which is why they have become a very common gift during the holidays. They are usually consumed with a hot drink, such as tea or coffee.
They can be enjoyed at room temperature or slightly warm. They are usually eaten with your hands and can be easily shared among friends and family. Their crunchy texture on the outside and soft texture on the inside make them very pleasant to the palate.
Although the traditional version is the most well-known, today there are many variations of pineapple cake that can include other flavors, such as mango or matcha, or additional ingredients such as nuts or seeds.
How to make pineapple cake at home
Ingredients
For the pineapple filling:
- 500 g fresh pineapple (you can use canned pineapple if you don’t have fresh)
- 100 g sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (corn flour)
For the dough:
- 200 g butter, at room temperature
- 100 g powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 300 g of wheat flour
- 50 g corn starch (cornstarch)
- 1/4 teaspoon salt
1. Prepare the pineapple filling:
- Chop the pineapple: If using fresh pineapple, peel and cut into small pieces. If using canned pineapple, drain well and chop.
- Cooking: In a saucepan, add the chopped pineapple, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens (approximately 15-20 minutes).
- Thicken: Dissolve the cornstarch in a little water and add it to the mixture. Cook for a few more minutes until the filling is thick. Remove from heat and allow to cool.
2. Prepare the dough:
- Mix dry ingredients: In a bowl, mix together the flour, cornstarch and salt. Set aside.
- Cream butter and sugar: In another bowl, beat the butter and powdered sugar until creamy and pale.
- Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and continue beating.
- Incorporating dry ingredients: Gradually add the flour mixture to the butter mixture, and mix until just combined.
3. Form the cakes:
- Dividing the dough: Divide the dough into portions of approximately 25 g each.
- Dividing the filling: Divide the pineapple filling into portions of approximately 20 g each.
- Assembling the pastries: Take a portion of dough, flatten it in the palm of your hand and place a portion of filling in the center. Close the dough around the filling and form a ball or square.
- Baking: Preheat the oven to 180°C (350°F). Place the cakes on a baking tray lined with baking paper. Bake for 20-25 minutes or until golden.
4. Cool and serve:
- Allow the pineapple cakes to cool on a wire rack before serving. They can be enjoyed warm or at room temperature.
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