A (Lunar New Year) Recipe for Taiwanese Pineapple Cakes
From Kristina Cho's "Mooncakes and Milk Bread"
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Hi all, hope everyone’s having a great week! The start of the Lunar New Year is only a few days away—if you’re still looking for some last-minute menu ideas, look no further. Today, I’m breaking out this recipe for Taiwanese pineapple cakes from food writer and creator Kristina Cho’s classic debut title, “Mooncakes and Milkbread,” an ode to the world of Chinese bakeries and cafés.
As giddy as I get eating things like crispy sesame balls (jian dui) and sweet rice cakes (nian gao) around this time of year, I feel like these pineapple cakes (feng li su) need their moment, too. Made of a light, buttery shortbread and filled with a sweet caramelized pineapple jam, this is the perfect treat for such an auspicious holiday. Kristina writes that she has fond memories of tucking into these cakes whenever her father returned home after visiting family in Asia with a suitcase overflowing with snacks and candies—adding that the best pineapple cakes come from Taiwan (after all, they’ve grown the fruit there for centuries). Of course, there’s no need to hop on a plane and jet across the world to enjoy these. The only thing you’ll need are some pineapple cake molds, which can be easily sourced from your local Asian houseware stores (or online)—oh, and the recipe below.
Makes 18
For the filling
1 (14-ounce) can of crushed pineapple, drained
1/2 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
For the pastry
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons confectioners’ sugar
2 tablespoons tapioca starch
1/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 large egg
Make the filling: in a medium saucepan, combine the pineapple, granulated sugar, salt, and vanilla extract. Cook over medium heat, stirring frequently, until thick and caramelized, 20 to 30 minutes. Transfer the filling to a heat-proof container and allow to cool completely at room temperature (or refrigerate until ready to form the cakes).
Make the pastry: In the bowl of a food processor, pulse to combine the flour, confectioners’ sugar, tapioca starch, salt, butter, and egg until a cohesive dough forms.
Transfer the dough to a sheet of plastic wrap, pat into a 1-inch-thick disc, and tightly wrap. Refrigerate the dough until firm but still somewhat pliable, 30 to 45 minutes.
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
Use a bench scraper to divide the dough into 18 equal-size pieces (use a digital scale if you have one). Working with one piece at a time, roll the dough into a smooth ball. Place the dough ball on a lightly floured work surface, gently flatten with the palm of your hand, and roll out to a 3-inch round with a dowel rolling pin. Place a teaspoon filling in the center of the dough, pull up the edges, and pinch together to seal. Place the filled cake inside the pineapple cake mold, seam side down, and gently press down with the plunger until it evenly fills the mold. Remove the plunger and transfer the pineapple cake, still in the mold, onto the prepared baking sheet. Repeat with the remaining pastry and pineapple filling. If you have a limited number of molds, keep the dough and filling in the refrigerator until ready to form the next batch.
Bake in the molds until the cakes are golden brown, 25 to 27 minutes. Transfer the sheet to a wire rack and allow the cakes to cool on the sheet for 5 minutes. Remove the molds and allow the cakes to cool completely on the rack. Enjoy the cakes fresh or store in an airtight container for 24 hours to allow the shortbread to soften.
Recipe adapted from “Mooncakes and Milkbread: Sweet and Savory Recipes Inspired by Chinese Bakeries” by Kristina Cho. Copyright © 2021. Used with permission of Harper Celebrate. All rights reserved.