Feng Li Su (Taiwanese Pineapple Cakes)
Local name: 鳳梨酥
In short: Feng li su are Taiwan's buttery pineapple cakes: a tender, milk-scented shortbread pastry wrapped around a thick, tangy homemade pineapple jam filling. It takes about 1 h 45 min in total and makes 16 servings.
- Prep
- 50 min
- Cook
- 55 min
- Resting
- 20 min
- Total
- 1 h 45 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 180 kcal
Pineapple cakes are Taiwan's classic gift pastry: a crumbly, buttery shell that melts away around a chewy, sweet-tart pineapple filling. The Hokkien word for pineapple sounds like 'prosperity comes', so the cakes are popular at Lunar New Year and weddings. Making the filling from fresh fruit gives a brighter, less sugary result than shop-bought paste, and the cakes taste best a day after baking.
Instructions
- For the filling, cook the pineapple, sugar and maltose in a wide pan over medium heat, stirring often, for 25 to 30 minutes. When it thickens, lower the heat and stir constantly until it weighs about 290 g (10 oz) and mounds on a spoon. Stir in the lemon juice.
- Cool the filling completely, then roll it into 16 balls of about 18 g (3/4 oz) each. Chill them while you make the pastry.
- Beat the butter, powdered sugar and salt for 2 minutes until creamy and pale. Beat in the egg yolk.
- Sift the milk powder, flour and cornstarch over the butter. Fold with a spatula until a soft dough forms, without overmixing. Divide into 16 pieces of about 25 g (1 oz). Chill for 20 minutes if the dough feels sticky.
- Flatten a piece of dough into a disc in your palm, set a filling ball in the center and pinch the edges closed around it. Roll into a ball, then press into a 4 cm (1 1/2 in) square mold, seam side up, or shape by hand into a small block.
- Heat the oven to 180°C (350°F) and line a tray with parchment paper. Bake the cakes in their molds for 12 minutes, then flip them over, molds and all, and bake for 8 to 10 minutes more until golden at the edges.
- Cool for 5 minutes, lift off the molds and move the cakes to a rack. Cool completely, then store in an airtight tin and wait a day before eating, if you can.
Tips
- Cook the filling until a spoon drawn through it leaves a clear trail. A wet filling leaks in the oven and makes the pastry soggy.
- Rest the baked cakes in an airtight tin for a day. The pastry softens as it takes up moisture from the filling, and the flavor improves.
Questions and answers
What are Taiwanese pineapple cakes?
They are small, buttery shortbread-style pastries with a sweet-tart pineapple jam filling. They are among Taiwan's most popular edible gifts, often given at Lunar New Year, at weddings and to visitors.
Can I use canned pineapple?
Yes. Drain it well, grate it finely and cook it a few minutes longer to drive off the extra moisture. The flavor is milder, so add an extra teaspoon of lemon juice at the end.
Do I need special molds?
No. Square molds give the classic shape, but you can shape small blocks by hand, set them on parchment and bake for 18 to 20 minutes, turning the tray halfway, until the edges are golden.
How long does it take to make Feng Li Su (Taiwanese Pineapple Cakes)?
About 1 h 45 min in total: 50 min of preparation and 55 min of cooking.
How many calories are in Feng Li Su (Taiwanese Pineapple Cakes)?
About 180 kcal per serving, with 2 g of protein, 25 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 180 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 13 g |
| Sodium | 45 mg |
Estimated values, calculated from the ingredients.
