Authentic Taiwanese Pineapple Cakes (Feng Li Su) originated in the 19th‑century tea trade era, where pineapples were a symbol of wealth and good fortune. They became popular as gifts during Lunar New Year and wedding celebrations, representing prosperity. Over time, they have become an iconic Taiwanese pastry enjoyed by locals and tourists alike.

In southern Taiwan, especially Tainan, the crust is often richer with added lard for a flaky texture, while northern versions use more butter for a crumbly bite. Some coastal regions incorporate a hint of ginger or lime zest in the pineapple jam. However, the classic version from central Taiwan sticks to pure pineapple filling without winter melon.

Traditionally, Authentic Taiwanese Pineapple Cakes (Feng Li Su) are presented on a bamboo platter with a tea cup, allowing the buttery crust to complement the bitterness of oolong tea. They are often sliced into bite‑size squares and served at room temperature, sometimes dusted with a light sprinkle of powdered sugar for extra elegance.

Authentic Taiwanese Pineapple Cakes (Feng Li Su) are a staple gift during Lunar New Year, weddings, and business openings because the pineapple (鳳梨) sounds like “prosperity arrives” in Mandarin. They are also offered to guests during Mid‑Autumn Festival gatherings and as souvenirs for tourists visiting Taiwan.

These pineapple cakes embody the Taiwanese love for balanced sweet‑sour flavors and buttery pastries, echoing the island’s blend of Chinese, Japanese, and indigenous culinary influences. They sit alongside other iconic snacks like sun cakes and mochi, highlighting Taiwan’s reputation for refined, handheld desserts.

The authentic recipe uses fresh pineapple, caster sugar, maltose syrup, cake flour, and unsalted butter. Acceptable substitutes include using golden syrup instead of maltose for a similar viscosity, or substituting a portion of cake flour with all‑purpose flour if cake flour is unavailable, though texture may be slightly less tender.

Pair Authentic Taiwanese Pineapple Cakes (Feng Li Su) with lightly salted soy‑milk pudding (豆花) or a small serving of taro ball soup (芋圓) to balance the sweet, buttery flavor. A cup of high‑mountain oolong tea or a glass of cold milk tea also complements the pastry beautifully.

Their uniqueness lies in the pure pineapple jam that delivers a bright, tangy taste without winter melon, setting them apart from mass‑produced versions. The buttery, crumbly crust, achieved by creaming butter with cake flour, creates a melt‑in‑the‑mouth texture that is celebrated across Taiwan.

Originally a home‑made treat, the cakes have evolved into a commercial gift item with modern packaging, yet many bakers still adhere to the hand‑crafted method. Recent trends include adding premium ingredients like gold leaf or using organic pineapples, but the core technique and flavor profile remain unchanged.

A frequent misconception is that all pineapple cakes contain winter melon or are overly sweet; the authentic version relies solely on fresh pineapple for a natural tartness. Another myth is that they must be baked until golden brown; in fact, a pale‑gold crust indicates the proper buttery crumb that defines the traditional texture.

Avoid over‑cooking the pineapple jam, which can turn it into a thick, caramelized paste and lose its bright flavor. Also, do not over‑mix the dough; excessive gluten development will make the crust tough instead of crumbly. Finally, ensure the butter is softened but not melted before creaming.

Yes, you can bake the cakes a day ahead. Store them in an airtight container at room temperature; they stay fresh for up to five days. For longer storage, wrap individual pieces in parchment paper and freeze; thaw at room temperature before serving.

The YouTube channel that posted the Authentic Taiwanese Pineapple Cakes (Feng Li Su) video specializes in traditional Taiwanese home cooking, focusing on classic pastries and festive dishes. It emphasizes authentic techniques, ingredient sourcing, and cultural storytelling behind each recipe.