Authentic Taiwanese Pineapple Cakes (Feng Li Su)

Ingredients

• 1 large (about 1.2-1.5 lbs/550-700g flesh) Fresh pineapple (Taiwanese pineapple preferred, but any ripe pineapple works)
• 120 g Caster sugar (For filling (about 1/2 cup plus 1 tbsp))
• 35 g Maltose syrup (About 1 heaping tablespoon)
• 180 g Cake flour (About 1 1/2 cups, for crust)
• 100 g Unsalted butter (Softened to room temperature (about 7 tbsp))
• 40 g Caster sugar (For crust (about 3 tbsp))
• 1 large Egg (Beaten)
• 15 g Milk powder (About 1 1/2 tbsp, optional but recommended)
• 1 pinch Salt
• as needed All-purpose flour (For dusting hands and work surface)

Instructions

1. Prepare Pineapple

   Cut off the leafy top of the pineapple. Slice off the skin along the sides. Use a paring knife to carve out the brown 'eyes' in v-shaped grooves. Quarter the pineapple lengthwise and remove the woody core from each quarter.

   Time: PT10M

2. Chop Pineapple Flesh and Core

   Slice the pineapple flesh into thin pieces, then strips, then finely chop. Slice and finely dice the core separately (as thin as possible due to its fibrous texture). Optionally, use a food processor to pulse the flesh and core separately.

   Time: PT8M

3. Cook Pineapple Filling

   Combine chopped pineapple flesh and core in a nonstick saucepan. Add 120g caster sugar. Cook over high heat, stirring, until sugar dissolves and juices release. Increase heat to reduce the mixture, stirring frequently, until fruit becomes translucent and sticky and most liquid has evaporated.

   Time: PT18M

   Temperature: High heat

4. Add Maltose and Finish Filling

   Warm maltose syrup in the microwave for a few seconds to soften. Add to the pineapple mixture. Lower heat to low and cook, stirring constantly, until the filling thickens, turns pale when lifted, and then develops a light caramel color. Remove from heat.

   Time: PT10M

   Temperature: Low heat

5. Cool Pineapple Filling

   Spread the cooked pineapple filling onto a plate to cool completely to room temperature.

   Time: PT15M

6. Make Pineapple Black Tea (Optional)

   Pour hot water into the pan with leftover pineapple bits. Bring to a boil, add a black tea bag, steep, strain, and chill for a refreshing drink.

   Time: PT5M

   Temperature: Boiling

7. Prepare Crust Dry Ingredients

   Combine 15g milk powder and 180g cake flour in a bowl. Add a pinch of salt. Sift together.

   Time: PT3M

8. Cream Butter and Sugar

   In a stand mixer, beat 100g softened butter on medium-high until pale. Add 40g caster sugar and beat 2-3 minutes until very pale and doubled in size. Scrape bowl as needed.

   Time: PT5M

9. Add Egg

   Add 1 beaten egg to the butter mixture. Beat until fully incorporated and smooth.

   Time: PT2M

10. Combine Wet and Dry Ingredients

    Reduce mixer speed to low. Gradually add flour mixture to butter mixture. Mix until just combined—do not overmix. Finish folding with a spatula until no dry flour remains.

    Time: PT3M

11. Chill Dough

    Wrap dough in plastic wrap and refrigerate until slightly firm but still pliable (about 20 minutes).

    Time: PT20M

    Temperature: 4°C

12. Portion Filling

    Divide cooled pineapple filling into 20 equal portions (about 15g each). Use two spoons or a scale for accuracy. Place portions on a plate and refrigerate for 30 minutes to firm up.

    Time: PT10M

    Temperature: 4°C

13. Roll Filling Balls

    Roll each portion of filling into a ball. Lightly dust with flour and keep separate.

    Time: PT5M

14. Portion and Shape Dough

    Divide chilled dough in half. Roll each half into a log and cut each into 10 pieces (20 total). Roll each piece into a ball, then flatten into a disc.

    Time: PT5M

15. Wrap Filling

    Place a filling ball onto a dough disc. Gently gather and seal the dough around the filling, pinching to close. Roll gently to smooth and shape into a thick disc (like a chess piece). Repeat for all cakes.

    Time: PT12M

16. Preheat Oven

    Preheat oven to 170°C (338°F).

    Time: PT5M

    Temperature: 170°C

17. Shape and Arrange Cakes

    Sprinkle flour on the counter. Gently press and roll each cake to achieve an even, round shape. Arrange on a parchment-lined baking sheet, spaced apart.

    Time: PT5M

18. Bake Cakes (First Side)

    Bake cakes in preheated oven for 10 minutes at 170°C (338°F).

    Time: PT10M

    Temperature: 170°C

19. Flip and Finish Baking

    Carefully flip each cake using two spatulas. Bake for another 5-8 minutes at 170°C (338°F), until golden on both sides.

    Time: PT8M

    Temperature: 170°C

20. Cool and Store

    Let cakes cool completely on a rack. Once cool, store in an airtight container. Best flavor and texture develop after resting overnight.

    Time: PT10M

21. Cleanup

    Wash all used utensils, bowls, pans, and work surfaces. Wipe down counters and store equipment.

    Time: PT25M

Nutrition Facts

Calories

110

Protein

1g

Carbohydrates

17g

Fat

4g

Fiber

0.7g

Ingredient Substitutions

• Instead of Fresh pineapple: Canned pineapple (in juice, not syrup, well drained)
• Instead of Caster sugar: Granulated sugar (pulse to finer texture)
• Instead of Maltose syrup: Honey (texture will be softer), Corn syrup (less authentic)
• Instead of Cake flour: All-purpose flour (texture will be less tender)
• Instead of Unsalted butter: Salted butter (omit added salt), Vegan butter (for dairy-free)
• Instead of Caster sugar: Granulated sugar (pulse to finer texture)
• Instead of Egg: Egg replacer (for vegan, texture will differ)
• Instead of Milk powder: Same amount cake flour (if omitting)

Equipment Needed

• Chef's knife
• Paring knife
• Cutting board
• Food processor (optional)
• Nonstick saucepan or skillet
• Wooden spoon or heatproof spatula
• Microwave (optional)
• Mixing bowls
• Stand mixer or hand mixer (optional)
• Sifter (optional)
• Plastic wrap/cling film
• Kitchen scale (optional)
• Baking sheet/roasting pan
• Parchment paper (optional)
• Oven
• Spatula (for flipping)

Critical Steps — Do Not Skip

• Cook pineapple filling until thick and sticky before adding maltose.
• After adding maltose, cook on low and stir constantly to avoid burning.
• Cream butter and sugar thoroughly for a tender crust.
• Do not overmix dough after adding flour.
• Seal dough well around filling to prevent leaks.
• Be gentle when flipping hot cakes during baking.

Chef Tips from the Video

• Use only pineapple for the most authentic flavor; avoid winter melon for a richer, tangier filling.
• If your hands are warm and dough gets sticky, dust with flour or chill briefly.
• For a more professional look, use square or rectangular molds.
• Resting the cakes overnight improves flavor and texture.
• Leftover pineapple syrup in the pan makes a delicious tea—don't waste it!

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container.

Freezer: Up to 2 months, well-wrapped. Thaw at room temperature.

Room temperature: 3-4 days in a cool, dry place in an airtight container.

Make-Ahead Tips

• Pineapple filling can be made up to 3 days ahead and refrigerated.
• Dough can be made 1 day ahead and chilled. Let soften slightly before using.
• Assembled, unbaked cakes can be frozen and baked from frozen (add 2-3 minutes to baking time).

Frequently Asked Questions