How to Make Taiwanese Pineapple Cakes: A Bite of Sunshine

Taiwanese pineapple cakes are more than just a treat – they’re a cultural icon. These little squares of sunshine, with their buttery, melt-in-your-mouth crust and sweet and tangy pineapple filling, are a symbol of prosperity and good luck in Taiwanese culture. They’re the perfect treat to share with loved ones, especially during special occasions. And the best part? You can easily recreate these golden treasures in your own kitchen!

This recipe will guide you step-by-step through the process, sharing tips and tricks to achieve that perfect balance of flavors and textures. Get ready to impress your friends and family with your newfound baking prowess!

Ingredients for Taiwanese Pineapple Cake:

For the Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 large egg yolk
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt

For the Pineapple Filling:

• 2 cans (20 oz each) crushed pineapple in its own juice
• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons lemon juice (optional, for a tangier filling)

Tools You’ll Need:

• Mixing bowls
• Stand mixer or hand mixer
• Saucepan
• Rubber spatula
• Rolling pin
• Cookie cutters (square or rectangular shapes work best)
• Baking sheets
• Parchment paper

Let’s Get Baking!

Making the Pineapple Filling:

1. Drain the pineapple: Drain the crushed pineapple well, pressing down on the solids to remove excess juice. You want a thick filling that won’t make your pastry soggy.
2. Simmer and reduce: In a saucepan, combine the drained pineapple, granulated sugar, water, and lemon juice (if using). Bring the mixture to a simmer over medium heat, stirring constantly.
3. Cook until thickened: Reduce the heat to low and continue to cook, stirring frequently, until the mixture has thickened considerably and resembles a jam-like consistency. This can take about 30-45 minutes. Be patient and keep a close eye on it to prevent burning.
4. Cool completely: Once thickened, remove the pineapple filling from the heat and spread it out on a baking sheet to cool completely. This will make it easier to handle when filling the cakes.

Making the Dough:

1. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Use a stand mixer or hand mixer for best results.
2. Incorporate the egg yolk: Add the egg yolk and mix well until fully combined.
3. Whisk the dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
5. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will make it easier to roll out later.

Assembling and Baking the Cakes:

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Roll out the dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
3. Cut out shapes: Use cookie cutters to cut out desired shapes. Traditionally, square or rectangular shapes are used for pineapple cakes.
4. Fill the cakes: Place a spoonful of the cooled pineapple filling in the center of half of the cut-out dough shapes.
5. Seal and decorate: Brush the edges of the filled dough with a little bit of water. Top with the remaining dough cutouts and gently press the edges to seal. Use a fork to crimp the edges for a decorative touch.
6. Bake to golden perfection: Bake the pineapple cakes for 20-25 minutes, or until they turn a light golden brown.
7. Cool completely: Once baked, remove the cakes from the oven and let them cool completely on the baking sheet before serving.

Tips for Baking Success:

• Pineapple Filling Consistency: The pineapple filling should be thick and jam-like. If it’s too wet, your cakes will be soggy.
• Don’t Overmix the Dough: Overmixing the dough can result in tough cakes. Mix just until the ingredients are combined.
• Chill the Dough: Chilling the dough makes it easier to handle and prevents it from shrinking too much during baking.
• Even Baking: For evenly baked cakes, make sure they are spaced apart on the baking sheet.
• Storage: Store leftover pineapple cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

FAQs about Taiwanese Pineapple Cakes:

Q: Can I use store-bought pineapple jam?
A: While homemade filling is recommended for the best flavor, you can use store-bought pineapple jam in a pinch. Look for a high-quality jam with a thick consistency.

Q: Can I freeze Taiwanese pineapple cakes?
A: Yes, you can freeze the baked cakes for up to 2 months. Thaw them overnight in the refrigerator before serving.

Q: My pineapple filling is too sweet. What can I do?
A: If you prefer a less sweet filling, reduce the amount of sugar by 1/4 cup. You can also add a tablespoon or two of lemon juice to balance out the sweetness.

A Taste of Tradition:

Making Taiwanese pineapple cakes is a wonderful way to experience the heart of Taiwanese cuisine. These little cakes are a testament to the fact that sometimes, the simplest things in life are the most delicious.

“As a pastry chef, I’ve always been fascinated by the cultural significance of food,” says renowned pastry chef, Emily Chen. “Taiwanese pineapple cakes hold a special place in my heart because they represent togetherness and celebration. Sharing these treats with loved ones is a way of sharing joy and good fortune.”