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Taiwanese Pineapple Cakes (Feng Li Su) Recipe

★★★★★

4.7 from 103 reviews
  • Author: Matteo
  • Total Time: 1 hour 15 minutes
  • Yield: 22 servings 1x
  • Diet: Vegetarian

Description

Taiwanese Pineapple Cakes, known as Feng Li Su, are delightful buttery pastries filled with sweet pineapple jam. These traditional treats feature a tender crust made from a blend of cake flour, milk powder, and almond flour, encasing a luscious pineapple filling. Perfect for gifting or enjoying with tea, this recipe yields 22 golden-baked cakes with a crisp exterior and soft, fruity center.

Ingredients

Scale

For the Dough

  • 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

For the Filling

  • 11.7 oz pineapple jam

Instructions

  1. Cream the Butter and Sugar: In a large bowl, add unsalted butter. Sift in confectioners’ sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy.
  2. Add Egg Yolks and Vanilla: Add egg yolks and vanilla extract. Beat just until combined to maintain a smooth texture.
  3. Incorporate Dry Ingredients: Sift in cake flour, milk powder, almond flour, and salt. Beat on low speed until just combined, being careful not to overmix to keep the dough tender.
  4. Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm up and make it easier to handle.
  5. Prepare for Baking: Preheat the oven to 320℉ (160℃). Line a baking sheet with parchment paper or a baking mat. Place the molds on top to shape the cakes.
  6. Portion the Filling: Divide the pineapple jam evenly into 22 pieces, approximately 15 grams each, and shape each piece into a ball.
  7. Portion the Dough: Remove the dough from the fridge and divide it into 22 pieces evenly, about 30 to 31 grams each. Shape each piece into a ball.
  8. Encase the Filling: Flatten a dough ball with your palms, place a pineapple jam ball in the center, then lift and stretch the dough to cover the filling completely. Pinch the edges to seal and roll between your palms to smooth out and shape into a cylinder. Repeat for all pieces.
  9. Mold the Cakes: Place the filled dough into the molds on the baking sheet. Flatten the dough gently with your hand. If using a mold press, lightly coat it with cake flour and shake off excess before pressing the dough to fit the mold corners snugly.
  10. Bake and Flip: Bake the pineapple cakes for 15 minutes. Remove from the oven and carefully flip the molds over to ensure even browning. Return to the oven and bake for an additional 15 minutes or until golden brown.
  11. Cool: Remove the molds and transfer the pineapple cakes to a cooling rack. Let them cool completely before serving or packaging.

Notes

  • Be careful not to overmix the dough to maintain a tender texture.
  • Chilling the dough helps in handling and shaping the cakes neatly.
  • Flouring the mold press prevents sticking and helps shape the pastries perfectly.
  • Flipping the molds halfway through baking ensures even cooking and a golden crust on both sides.
  • Store pineapple cakes in an airtight container to keep them fresh for several days.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Taiwanese

Keywords: Taiwanese pineapple cakes, Feng Li Su, pineapple pastries, Taiwanese dessert, pineapple jam pastry, Taiwanese snacks

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Find it online: https://todayplates.com/taiwanese-pineapple-cakes-feng-li-su-recipe/