Taiwanese Pineapple Cake

Taiwanese pineapple cake or fèng lí sū (鳳梨酥) is a classic and traditional Taiwan cuisine like taro boba drink, papaya milk, Chinese pickled cucumbers, sesame oil chicken rice and Taiwanese beef noodle soup. The combination of the crumbly exterior and the sweet pineapple filling creates a delightful contrast in textures and flavors. This Taiwanese pineapple cake recipe is great for festive treats or as gifts. Let’s learn how to make Taiwanese pineapple cake or feng li su (鳳梨酥) with step by step photos, tips and a video tutorial. 

Love Asian food? Check out these ginger milk curd, Thai green curry, tteokbokki, mapo tofu, taro bun, tomato eggs and laksa noodle soup recipes. 

What is Taiwanese pineapple cake or feng li su (鳳梨酥)?

Taiwanese pineapple cake is a popular and traditional Taiwanese pastry. It can be enjoyed as a snack or dessert. It consists of a buttery, flaky crust filled with a sweet and tangy pineapple filling. The filling is typically made from fresh pineapple and sugar. But, sometimes it includes additional ingredients like winter melon for texture and sweetness.

In mandarin Chinese, Taiwanese pineapple cake is called fèng lí sū (鳳梨酥). The characters fèng lí (鳳梨) refer to pineapple, and sū (酥) means flaky or crispy which reflecting the pastry's texture. So, the term fèng lí sū (鳳梨酥) literally translates to pineapple flaky pastry or pineapple cake.

Besides, the outer crust is often crumbly and has a slightly buttery flavor, providing a nice contrast to the sweet and fruity pineapple filling. The cakes are usually square or rectangular in shape. And, they are packed or wrapped individually for convenience.

Taiwanese pineapple cakes are commonly given as gifts during holidays, celebrations, or as souvenirs. It has become a symbol of Taiwanese culinary culture. Many locals and visitors love fèng lí sū (鳳梨酥). The combination of the sweet pineapple filling and the tender crust makes them a delightful treat.

Where did pineapple cake originate?

Pineapple cake originated in Taiwan and has since become an iconic Taiwanese delicacy. The unique combination of a buttery, crumbly crust and sweet pineapple filling made the pastry a hit among locals and visitors. 

Over time, fèng lí sū (鳳梨酥) gained recognition not only within Taiwan but also internationally. Today, they are often considered a symbol of Taiwanese culinary culture and are widely enjoyed as snacks, gifts and souvenirs.

What does pineapple cake mean for Chinese New Year in Taiwan?

Taiwanese people often make and consume Taiwanese pineapple cakes during Chinese New Year. The symbolic association of pineapple with prosperity and good luck makes these cakes particularly popular during the festive season. 

Families in Taiwan like to prepare homemade pineapple cakes as part of their traditional Chinese New Year celebrations. On the other hand, many people also purchase or exchange commercially produced pineapple cakes as gifts during the holiday. The act of giving and receiving these treats is a gesture of well-wishing for a prosperous and fortunate year ahead.

Overall, fèng lí sū (鳳梨酥) have become deeply intertwined with Chinese New Year customs and celebrations in Taiwan, making them a cherished part of the festive traditions.

What is the significance of pineapple cake in Taiwan?

The significance of pineapple cake in Taiwan is associated with prosperity, good fortune and positive sentiments. 

Symbol of prosperity: 

The word for pineapple in Mandarin Chinese fèng lí (鳳梨), sounds similar to the word for prosperity. Due to this linguistic connection, pineapple cakes are considered a symbol of wealth and good luck like nian gao, turnip cake and taro cake for Chinese New Year. Also, Taiwanese like to exchange and consume during festive occasions, especially during Chinese New Year, to wish for prosperity in the coming year.

Gift-giving tradition:

Pineapple cakes are commonly exchanged as gifts during various celebrations, including weddings, birthdays and festivals. The act of giving and receiving these cakes is seen as a gesture of good wishes and positive energy. Besides, the cakes are often packaged beautifully, making them an ideal gift for expressing well-wishing sentiments.

Cultural icon:

Fèng lí sū (鳳梨酥) has become a cultural icon and a representation of Taiwan's culinary excellence. The combination of a crumbly crust and sweet pineapple filling is unique and has gained popularity not only in Taiwan but also internationally. Tourists love to buy this as souvenirs to take back home. Their popularity as a Taiwanese specialty has contributed to the tourism industry, and many visitors associate these cakes with their experience in Taiwan.

Special equipment: 

In order to make pineapple cakes, you need a special mold, square or rectangular shape. Personally, I like the rectangular shape because it is easier to roll into a long shape (8.3 x 1.3 x 0.83 inches). If you don’t want to buy it, you can DIY with some cardboard and foil. 

How to keep Taiwanese pineapple cakes?

To keep fèng lí sū (鳳梨酥) fresh and maintain their quality, you can follow these storage tips:

Wrap each pineapple cake individually. Then, place the pineapple cakes in an airtight container to prevent exposure to air, which can cause them to dry out and lose freshness. If you're storing them at room temperature, choose a cool, dry place away from direct sunlight. Also, avoid places with high humidity because excess moisture can affect the texture of the cakes.

Storing pineapple cakes in the refrigerator or freezer can extend their shelf life. If you plan to keep them for an extended period. Or, if the temperature is warm, refrigerating it can help maintain their texture and flavor. 

Cooking tips for how to make Taiwanese pineapple cake: 

Filling:

• Make the pineapple filling ahead of time and let it cool off. 
• You can make your own pineapple filling or buy it in a package. If you want to shorten the preparation time, store bought filling is a great option. 
• Wear gloves and brush some melted unsalted butter or vegetable oil (½ teaspoon) on the gloves. This can prevent the pineapple filling sticking on the gloves or hands while touching it. 
• In this Taiwanese pineapple cake recipe, you can make around 15-18 pieces depending how big you want. I usually make 17. 
• Roughly divide the pineapple filling into 17 portions. If you want to make it even and look better, the best is to weigh it. The total weight of pineapple filling divides 17. Each filling is around 22-23 g or 0.8oz.

Dough:

• Use soft unsalted butter. Take the unsalted butter out 1-2 hours at room temperature before using it. Or, you can microwave the butter for 5-8 seconds when you take it straight from the fridge. 
• Use an electric mixer to beat the unsalted butter to a smooth texture.
• Then, add powdered sugar and salt. Mix it well. 
• Add milk powder, cake flour and all purpose flour. Mix it well. Lastly, add the egg and mix it well. Use your hands to knead them together. Don’t need to knead too long. Once the dough comes together it is ok. 
• Wrap the dough with a plastic wrap to prevent drying while working on the filling. 
• If you knead the dough too long or your house temperature is warm. You may want to put the wrapped dough into the fridge for 30 minutes while you work on the filling.
• Roughly divide the dough into 17 portions. If you want to make it even and look better, the best is to weigh it. The total weight of dough divides 17. Each dough is around 30g or 1 oz.
• Flatten a piece of dough, put the filling on the dough. Fold and close it. Roll into a long shape.
• You need a special tool to mold the dough after putting the filling. If you don’t want to buy it, you can make your own with some cardboards and foil. 
• Besides, you can use square or rectangular shape molds. Personally, I like rectangular mold because it is easier to roll into a long shape. 

Baking:

• Preheat the oven and bake them at 320 F for 15 minutes. Take it out, flip the other side and bake for another 10 minutes at 320 F until it’s lightly golden brown. 
• Be careful not to touch the metal mold with your hands directly while and after baking. It is hot and will burn your fingers! Use a tong to flip and take out the pineapple cakes instead. 
• After taking out the baked pineapple cakes, place them on the wire rack and let them cool off.
• Once they cool off completely, you can wrap them individually or put them into a plastic ziplock bag or airtight container. 

FAQs:

Instructions for how to make Taiwanese pineapple cakes or feng li su (鳳梨酥):

Filling:

1. Make pineapple filling ahead of time and let it cool off. See details for how to make pineapple filling. You can use store bought pineapple filling if you like to make the process easier. 

Dough:

2. Put 10.5 tablespoons of soft unsalted butter into the mixing bowl. (Take the unsalted butter 1-2 hours at room temperature before using it. Or, you can microwave it for 5-8 seconds straight from the fridge.) 

3. Use an electric mixer to blend the unsalted butter to smooth. 

4. After that, add ½ cup of powdered sugar and ⅛ teaspoon of salt into the unsalted butter. Mix it well. 

5. Next, add ¼ cup of milk powder, 1.5 cups of cake flour and 2 tablespoons of all purpose flour. Then, mix it well.

6. Crake one large egg (The weight of the egg is 2.2 oz with the shell on.) 

7. Mix it well with an electric mixer. 

8. Using your hands to knead the dough together. Don’t over knead it. Once the dough comes together, stop kneading it. 

9. Wrap the dough with plastic wrap while working on the filling. (If you knead the dough too long or your house temperature is warm. You may want to put the wrapped dough into the fridge for 30 minutes while you work on the filling.)

Divide filling:

10. When the pineapple filling completely cools off, roughly divide the filling into 17 portions. Then, roll them into a long shape. Wear gloves and brush a layer of melted unsalted butter (½ teaspoon) on the gloves. (You can brush vegetable oil if you like.) This can prevent the filling sticking on the gloves while working on the filling. 

Divide dough:

11. Roughly divide the dough into 17 portions. 

12. Then, roll each dough into a long shape. 

13. Place a piece of parchment paper on the tray.

Combine feng li su (鳳梨酥):

14. Take a piece of dough and flatten it. 

15. Put a piece of pineapple filling from step 10 on the flatten dough. 

16. Fold and close the dough with filling. 

Shape into the mold:

17. Roll the dough with filling into a long shape and put it into the rectangular mold. (You can use different shaped molds.) 

18. Use the tool to press it down. 

Baking feng li su (鳳梨酥):

19. Repeat steps 14 to 18 steps for the rest of the dough and filling. Preheat the oven at 320 F and bake it for 15 minutes. 

20. After that, take them out and use a tong to flip the other side. Bake another 10 minutes at 320 F or until it is slightly golden brown. (Be careful! Do not touch the metal mold with your hands directly while and after baking. It is hot and will burn your fingers! )

21. When the pineapple cakes are done, use the tong to remove the mold and place them on the wire rack to let it cool off.

Enjoy this delicious and traditional feng li su (鳳梨酥)or Taiwanese pineapple cake recipe! Also, check out these taiyaki, steamed meatballs, crispy noodles, eggplant & pork, grass jelly drink, and salt & pepper squid recipes. 

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