There’s something utterly charming about the first bite of Taiwanese Pineapple Cakes, or Feng Li Su. As the delicate, buttery shortbread crumbles beneath your teeth, you’re enveloped in the sweet, tangy warmth of pineapple filling that feels like a taste of home—no matter where you are. I discovered this delightful tradition while attending a Lunar New Year celebration, where these little gems were the star of the dessert table, captivating everyone with their golden charm.
These cakes are not just another treat; they are a nostalgic invitation into the heart of Taiwanese culture. Perfect for afternoon snacking or as a thoughtful addition to any gathering, their unique blend of flavors is sure to impress. Plus, the process of making them is a joyous endeavor, turning your kitchen into a delightful bakery that fills the air with the aroma of fresh baking. Get ready to embark on a culinary adventure that promises both ease and a burst of tropical flavor in every bite!
Why You’ll Love These Taiwanese Pineapple Cakes
Crispy, Buttery Bliss: The shortbread crust offers a satisfying crunch while melting in your mouth, creating an unforgettable taste experience.
Tropical Sweetness: The pineapple filling brings vibrant tropical flavors, perfectly balanced with just the right amount of tanginess.
Cultural Connection: These cakes are more than treats; they are a keepsake of Taiwanese traditions, often enjoyed during festive occasions like the Lunar New Year.
Simple Ingredients: You’ll be surprised by how easily you can whip up these cakes using everyday ingredients, turning your kitchen into an exotic bakery.
Versatile Snack: Perfect for any time of day, whether paired with a warm cup of tea or shared during a gathering, they are bound to impress your friends and family!
Make-Ahead Magic: For convenience, prepare the filling a day in advance and enjoy the process of assembling and baking on the big day!
Taiwanese Pineapple Cakes Ingredients
For the Filling
• Fresh Pineapple – The sweet base for the filling; provides a distinct tropical flavor. Canned pineapple can be an alternative, but the texture may differ.
• Candied Winter Melon – Softens the filling and adds extra sweetness. Can be omitted if not available for a less smooth texture.
For the Dough
• All-Purpose Flour – The backbone of the cookie dough, giving it structure. Substitute with gluten-free flour if desired.
• Almond Flour – Adds a lovely nuttiness and enhances the overall flavor. If nut-free, replace it with more all-purpose flour.
• Dry Milk Powder – Contributes richness to the cookie; an essential touch. Omit for a dairy-free version.
• Salted Butter – Provides a rich, creamy flavor and creates a crisp texture. Unsalted butter can be used, just add a pinch of salt for balance.
• Icing Sugar – Sweetens the dough and ensures a tender cookie texture. Granulated sugar can work, though the texture may vary slightly.
• Egg Yolk – Acts as a binder, adding richness to the dough. Use a flax egg as a vegan substitute if needed.
• Vanilla Extract – Adds a lovely depth of flavor. You can skip it, but the aroma will be less pronounced.
For Baking
• Flour for Dusting – Helps prevent the dough from sticking to molds during shaping. Dust generously to ensure easy release.
How to Make Taiwanese Pineapple Cakes
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Prepare the Filling:
Blend the fresh pineapple and rinsed winter melon until you achieve a fine consistency. Cook this mixture in a wok or large pot over medium-low heat for about 60 minutes. Stir frequently to prevent splattering until it’s thickened perfectly. Let the filling cool in the fridge before using. -
Make the Dough:
In a mixing bowl, combine all-purpose flour, almond flour, and dry milk powder. Cream together the salted butter and icing sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract, mixing until combined. Gradually incorporate the flour mixture until a dough forms; be careful not to overmix. Chill the dough in the fridge for about 30 minutes. -
Assembly and Baking:
Divide the chilled dough into 24 pieces and flatten each piece into a disc shape. Place a small ball of the prepared pineapple filling in the center and wrap the dough around it, sealing well. Use a mooncake mold to shape the cakes, then transfer them to a parchment-lined baking sheet. Preheat your oven to 325°F (163°C) and bake for 22-25 minutes, or until the cakes are lightly golden. Allow them to cool completely on a wire rack before serving.
Optional: Dust with powdered sugar for an elegant touch before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Making Taiwanese Pineapple Cakes
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Freshness Counts: Use ripe, fresh pineapple for the filling to achieve the best flavor. Canned pineapple is a backup but may alter the texture.
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Avoid Overmixing: When combining the dough ingredients, mix just until the dough forms. Overmixing can result in tougher cookies.
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Chill for Success: Be sure to chill the dough; this helps maintain its shape during baking and results in a crisper texture for your Taiwanese Pineapple Cakes.
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Seal Tightly: Make sure the dough fully encloses the filling to prevent leaks during baking. A good seal is crucial for the best results.
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Cooling Time: Allow the cakes to cool completely on a wire rack before serving. This enhances the texture and flavor development.
Taiwanese Pineapple Cakes Variations
Feel free to get creative and make this recipe your own, as the possibilities are limited only by your imagination!
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Fruit Jam Twist: Substitute the pineapple filling with red bean paste or mango puree for an exciting flavor twist. The jammy texture remains delightful and complements the buttery crust beautifully.
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Nutty Enhancement: Add finely chopped walnuts or pistachios into the dough for a lovely crunch and depth of flavor. The nutty aroma during baking will fill your kitchen with warmth!
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Coconut Flavor: Incorporate shredded coconut into the dough or the pineapple filling for an exotic flair. This will add chewiness and a tropical touch to each bite.
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Spice It Up: Add a pinch of ground ginger or cardamom to the dough for a hint of warmth and spice. A little goes a long way, transforming the flavor profile effortlessly.
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Vegan Alternative: Swap the egg yolk for a flax egg and use coconut oil instead of butter. The cakes will still be tender and delicious, accommodating those following a plant-based diet.
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Citrus Zest: Mix in some lemon or lime zest into the filling for a refreshing tang that brightens the flavor. This little addition can elevate the taste!
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Chocolate Drizzle: Once baked and cooled, drizzle melted dark chocolate on top for a decadent finish. Chocolate lovers will be surely delighted by this sweet surprise.
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Spicy Kick: For a twist on flavor levels, add a pinch of chili powder or cayenne pepper to the filling. The contrast of sweet and spicy can create a surprising and enjoyable experience.
Enjoy experimenting with these variations while keeping the essence of Taiwanese Pineapple Cakes alive! Each bite will tell a different story, bringing your culinary adventure to life.
How to Store and Freeze Taiwanese Pineapple Cakes
Room Temperature: Store the cakes in an airtight container at room temperature for up to 1 week to keep them fresh and soft.
Fridge: If you prefer, these cakes can be kept in the fridge for up to 2 weeks. Just ensure they are well-sealed to prevent moisture loss.
Freezer: For longer storage, freeze the pineapple cakes in an airtight container or freezer bag for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Reheating: To restore their crispness, warm the cakes in a preheated oven at 350°F (175°C) for about 5-7 minutes. Enjoying these Taiwanese Pineapple Cakes fresh will evoke that delightful bakery aroma in your home!
What to Serve with Taiwanese Pineapple Cakes?
Indulging in these tender delights is just the beginning—complement your pineapple cakes with the perfect pairings for a delightful experience.
- Jasmine Tea: This fragrant tea refreshes the palate and enhances the tropical notes in the pineapple filling, making each bite even more delightful.
- Rose Milk Tea: The creamy sweetness of rose milk tea beautifully contrasts the buttery crust, creating a luxurious drinking experience alongside your cakes.
- Fresh Fruit Platter: A mix of vibrant fruits like mangoes, lychees, and kiwi harmonizes with the pineapple flavor, spreading a burst of freshness at your gathering.
- Coconut Ice Cream: Serve a scoop of coconut ice cream on the side for a rich and tropical treat, balancing the sweet and tangy flavors of the cakes.
- Almond Biscotti: With their crunch and nutty flavor, almond biscotti are perfect for dipping and introducing different textures alongside the soft cakes.
- Tea Sandwiches: Opt for delicate cucumber or smoked salmon tea sandwiches for a light, savory contrast that elevates your afternoon tea experience.
- Matcha Latte: The earthy notes of matcha add depth, providing a unique flavor profile that pairs surprisingly well with the sweet, fruity cakes.
- Sweet Red Bean Soup: This warm, soothing dessert complements the pineapple cakes with its subtle sweetness while bringing a bit of warmth to the table.
- Chocolate-Dipped Fruits: For a touch of indulgence, serve chocolate-dipped strawberries or banana bites—this sweet treat offers a delightful contrast to the fruity flavors.
Make Ahead Options
These Taiwanese Pineapple Cakes are fantastic for meal prep, making your busy days just a little easier! You can prepare the pineapple filling up to 3 days in advance; simply blend and cook it, then refrigerate the cooled mixture. The dough can also be made ahead—chill it for up to 24 hours in the fridge. When you’re ready to bake, just roll the dough into discs, place the chilled filling in the center, and mold as directed. A sprinkle of flour can help with dough stickiness. This way, your delightful treats will be fresh, delicious, and ready to impress friends and family in no time!
Taiwanese Pineapple Cakes Recipe FAQs
What type of pineapple should I use for the filling?
Absolutely! For the best flavor in your Taiwanese Pineapple Cakes, using fresh, ripe pineapple is key. Look for pineapples that are slightly soft to the touch and have a sweet aroma at the base. Canned pineapple can be a backup, but it may result in a watery filling and different texture, so I recommend fresh for the ultimate taste experience.
How long do Taiwanese Pineapple Cakes last at room temperature?
The cakes will stay fresh at room temperature for up to 1 week if stored in an airtight container. If you notice any dark spots on the surface or an off smell, it’s best to err on the side of caution and discard them.
Can I freeze these pineapple cakes? How?
Yes, you can absolutely freeze your Taiwanese Pineapple Cakes! To do so, place them in an airtight container or a freezer bag, ensuring as much air is removed as possible to avoid freezer burn. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight or at room temperature for about an hour before serving.
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What should I do if my dough is too crumbly?
If you notice that your dough is too crumbly and doesn’t hold together, don’t worry! Just add a little more softened butter or an extra egg yolk, mixing gently until the dough comes together. It’s a common issue, and adjusting the moisture content can help achieve that perfect texture, so keep trying!
Are there any dietary concerns to consider with this recipe?
Absolutely! If you have nut allergies, substitute almond flour with more all-purpose flour to ensure it’s nut-free. For those who are lactose intolerant or vegan, you can use dairy-free butter and a flax egg instead of the regular egg yolk. Always check the labels on your ingredients to make sure they meet your dietary needs.
Can I prepare the filling ahead of time?
Very much! You can make the pineapple filling a day in advance. Just store it in an airtight container in the fridge after it has cooled. This not only saves you time during assembly but also allows the flavors to meld beautifully, enhancing the overall taste of your Taiwanese Pineapple Cakes.
Melt-in-Your-Mouth Taiwanese Pineapple Cakes Recipe
Ingredients
Equipment
Method
- Blend the fresh pineapple and rinsed winter melon until fine. Cook in a wok over medium-low heat for about 60 minutes, stirring frequently. Let filling cool in the fridge.
- Combine all-purpose flour, almond flour, and dry milk powder. Cream together the butter and icing sugar until fluffy. Add egg yolk and vanilla, mix until combined. Gradually add flour mixture to form dough. Chill in fridge for 30 minutes.
- Divide chilled dough into 24 pieces, flatten into discs. Place a ball of filling in the center and wrap dough around it, sealing well. Use a mooncake mold and transfer to a baking sheet.
- Preheat oven to 325°F (163°C). Bake for 22-25 minutes until lightly golden. Cool completely on a wire rack before serving.
- Optional: Dust with powdered sugar before serving.
