Taiwanese Pineapple Cake 鳳梨酥 | Pineapple Winter Melon Paste

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar enhances flavor.

milk powder

🥗Healthier: almond milk powder

💰Cheaper: regular milk

Almond milk powder is dairy-free, while regular milk is widely available.

Prepare the pineapple filling by cooking pineapple and sugar in a saucepan over medium heat until thickened, about 15-20 minutes.

Cool the pineapple filling completely before using.

Preheat the oven to 350°F (175°C).

Cream together butter and sugar in a mixing bowl until light and fluffy, about 3-5 minutes.

Add egg and vanilla extract to the butter mixture, mixing until well combined.

In a separate bowl, whisk together cake flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the dough into portions and flatten each into a disk.

Place a spoonful of cooled pineapple filling in the center of each disk and fold the dough over to enclose the filling.

Shape the filled dough into a ball and place on a lined baking sheet.

Bake in the preheated oven for 20-25 minutes until golden brown.

Allow to cool on a wire rack before dusting with powdered sugar.

Cooking Techniques

Spice Level:

Allergens