Taiwanese Pineapple Cakes

Method

1. Prepare the pineapple

   Remove the skin, eyes, and firm core from 450 g of fresh pineapple. Cut it into chunks, then pulse in a food processor until finely shredded but not puréed. Transfer all of the fruit and juice to a wide skillet.

2. Cook off the pineapple juice

   

   Set the skillet over medium heat. Cook for 15 to 20 minutes, stirring every few minutes and scraping the bottom, until most free liquid has evaporated and the fruit looks glossy rather than soupy. Start checking at 15 minutes; wetter pineapple may need longer.

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3. Finish the pineapple filling

   

   Add 50 g of granulated sugar for filling, 10 g of unsalted butter for filling, and 10 ml of fresh lemon juice. Lower the heat to medium-low and cook for 8 to 12 minutes, stirring constantly, until the filling gathers into a cohesive mound and a spatula dragged across the skillet leaves a clean path for about 2 seconds. Start checking at 8 minutes, then transfer the filling to a wide plate.

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4. Cool and portion the filling

   

   Let the filling cool uncovered at room temperature for 30 minutes, until it is no longer warm and is firm enough to roll without sticking heavily. Divide it into 2 equal portions per serving and roll each portion into a compact oval.

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5. Make the pastry dough

   Beat 85 g of unsalted butter for dough with 30 g of confectioners' sugar until smooth and creamy. Add 2 large egg yolks and beat until evenly blended. In a separate bowl, whisk 120 g of all-purpose flour, 20 g of cornstarch, 15 g of nonfat dry milk powder, and 1.5 g of fine salt, then add the dry mixture to the butter mixture and stir just until a soft dough forms. Do not taste the raw dough. Let it rest at room temperature for 10 minutes so the flour hydrates.

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6. Wrap the pineapple filling

   

   Divide the dough into the same number of portions as the filling. Flatten one dough portion into an 8 cm (3 in) round, place one filling oval in the center, bring the dough edges up around it, and pinch the seam closed. Roll gently between your palms to smooth the surface, then repeat with the remaining portions.

7. Shape the cakes

   

   Heat the oven to 175°C (350°F) with a rack in the center and line a baking sheet with parchment. Shape each filled piece into a squat rectangle about 5 x 4 x 2 cm (2 x 1 1/2 x 3/4 in), using a bench scraper to square the sides, or lightly coat each pineapple-cake mold with neutral oil (optional) and press one filled piece into each mold. Arrange the cakes seam-side down with space between them.

8. Bake until matte and pale gold

   

   Bake for 16 to 20 minutes, rotating the baking sheet halfway through, until the tops look dry and matte, the edges are pale golden, and the bottoms are lightly browned. Start checking at 16 minutes. Do not eat underbaked pastry; baking fully cooks the flour and egg yolks.

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9. Cool before serving

   Let the cakes stand on the baking sheet for 20 minutes; the pastry is fragile while hot and firms as it cools. Lift them with a thin spatula and serve slightly warm or at room temperature.

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Smart Substitutions

• No fresh pineapple? Use the same weight of well-drained canned pineapple in juice. Cook it to the same dry, cohesive texture; the reduction may take less or more time depending on how thoroughly it was drained.
• No milk powder? Replace it with the same weight of all-purpose flour; the crust will be slightly less milky and tender.
• No cornstarch? Use an equal weight of potato starch for a similarly delicate crumb.
• No pineapple-cake molds? Shape squat rectangles by hand and square the sides with a bench scraper.

Tips and Variations

• Use a wide skillet rather than a small saucepan so pineapple moisture escapes quickly and evenly.
• Let the filling lose all warmth before wrapping; warm filling softens the butter dough and makes sealing difficult.
• Weigh the filling and dough portions when possible so every cake bakes at the same rate.

What Went Wrong?

• Filling leaks during baking The filling was too wet or the seam was thin. Cook the filling until it holds a mound and patch any translucent dough spots before shaping.
• Dough cracks while wrapping Press and knead the portion briefly until pliable, then flatten it a little thicker at the edges.
• Cakes spread instead of holding shape The butter was too soft or the dough was overmixed. Let the dough rest in a cool room for 10 minutes and handle it as little as possible.
• Bottoms brown too quickly Move the baking sheet one rack higher or place it on top of a second sheet to soften the direct heat.

Nutrition Estimate

• Fiber: 2 g per serving
• Sodium: 180 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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