Name: Taiwanese Pineapple Cakes (Feng Li Su) Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Taiwanese
Ingredients: 1 cup unsalted butter; 1/2 cup confectioners’ sugar; 2 egg yolks; 1 tsp vanilla extract; 2 1/4 cups cake flour; 1/4 cup milk powder; 1/4 cup almond flour; 1/2 tsp salt; 11.7 oz pineapple jam

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Introduction

Taiwanese Pineapple Cakes, known as Feng Li Su, are delightful pastries filled with sweet pineapple jam encased in a tender, buttery crust. These bite-sized treats are perfect for sharing with friends or enjoying with a cup of tea. Their unique combination of textures and flavors makes them a beloved snack and gift.

The image shows a stack of five golden brown square pieces of cake on a white plate with blue floral patterns. Each piece has a thick, crumbly texture with a visible orange pineapple jam layer inside. The cakes are arranged with three pieces on the bottom layer, one piece in the middle, and one piece leaning on top. In the background, there is a wire basket filled with brown eggs and a black cooling rack holding more plain cake squares, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
1/2 cup confectioners’ sugar
2 egg yolks
1 tsp vanilla extract
2 1/4 cups cake flour
1/4 cup milk powder
1/4 cup almond flour
1/2 tsp salt
11.7 oz pineapple jam

Instructions

Step 1: In a large bowl, add the unsalted butter. Sift in the confectioners’ sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy.
Step 2: Add the egg yolks and vanilla extract. Beat just until combined.
Step 3: Sift in the cake flour, milk powder, almond flour, and salt. Beat on low speed until just combined. Be careful not to overmix.
Step 4: Chill the dough in the fridge for 30 minutes.
Step 5: Preheat the oven to 320℉ (160℃). Line a baking sheet with parchment paper or a baking mat and place the molds on top.
Step 6: Divide the pineapple jam into 22 equal pieces (about 15 grams each) and shape each into a ball.
Step 7: Remove the dough from the fridge. Divide it into 22 equal pieces (30-31 grams each) and shape each into a ball.
Step 8: Flatten a ball of dough with your palms. Place one pineapple jam ball in the center. Lift and stretch the dough over the filling to cover completely, pinching to seal. Roll gently between your palms to smooth and shape into a cylinder. Repeat with the remaining dough and fillings.
Step 9: Place each filled dough piece into the molds. Flatten the dough gently with your hand. If your molds have a press, coat it lightly with cake flour, remove excess flour, and use it to press the dough evenly into the mold corners.
Step 10: Bake for 15 minutes. Then remove from the oven and carefully flip the molds over. Return to the oven and bake for another 15 minutes or until golden brown.
Step 11: Remove the molds and transfer the pineapple cakes to a cooling rack to cool completely before enjoying.

Tips & Variations

Use fresh pineapple jam or make your own by cooking down pineapple with a bit of sugar for a more vibrant flavor.
Ensure the dough is well-chilled before shaping to make it easier to handle and prevent sticking.
If you don’t have molds, you can shape the cakes by hand, but the traditional mold gives a beautiful pattern and shape.
For a nutty twist, try substituting almond flour with hazelnut or cashew flour.
Store baked cakes in an airtight container to maintain freshness and prevent drying out.

Storage

Store the cooled pineapple cakes in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks. Before serving chilled cakes, allow them to come to room temperature or warm slightly for the best texture. These cakes can also be frozen for up to one month; thaw in the fridge overnight and then bring to room temperature before eating.

How to Serve

A stack of five square-shaped cake bars is placed on a white plate with blue floral patterns and a brown rim. Each bar has two layers: a smooth, thick pale yellow cake base and a slightly darker brown filling layer at the top, slightly exposed on some bars. The texture of the cake looks soft and crumbly, while the filling appears moist and jam-like. In the background, more bars are cooling on a black wire rack, and a basket filled with brown eggs is partially visible. The setting includes a woven brown mat and a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pineapple jam?

Yes, store-bought pineapple jam works well, but choose one with a thick consistency and minimal added preservatives for the best texture and flavor.

Do I need a special mold for making these cakes?

While a traditional mold helps shape the cakes and create the characteristic pattern, you can shape them by hand if you don’t have one. Just press gently to form the classic shape.