Pineapple Cake - Taiwanese Style

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with additional flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Chop 1 kilo of peeled fresh pineapple into small pieces, including the core.

Squeeze out the liquid from the chopped pineapple using a cheesecloth.

In a saucepan, combine the pineapple, 200 to 250 g white sugar, 50 g brown sugar, 1 tbsp lemon or calamansi juice, and 2 tbsp butter.

Cook the mixture for about 20 minutes until it becomes light brown and dry, stirring occasionally as it thickens.

In a mixing bowl, combine 2 cups all-purpose flour, 1/2 cup sifted confectioner sugar, 1/2 cup full cream powdered milk, 1/4 tsp salt, and 1 tsp baking powder.

Add 1 cup cold unsalted butter (cut into small cubes) to the dry ingredients and mix until sandy.

Add 2 egg yolks to the mixture and press together until it binds, being careful not to overmix.

Divide the crust mixture into 20 g portions and shape into balls.

Press the dough into molds, filling them with the pineapple filling prepared earlier.

Bake at 350°F for 15 minutes, then invert the tray and bake for an additional 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens