Taiwanese Pineapple Cakes

A friend of mine has made these for us many years ago and I remember them fondly.  His homemade versions were far better than any of the store bought ones I’ve ever had.  I finally got around to trying to make these myself.  Although they’re called cakes, they are really pastries with a pineapple jam encased in a short crust wrapping.  I purchased a mooncake press/mold to shape these. I can do a better job with shaping these before pressing them as several of them had cracks after baking.  As typical of Asian desserts, these are not too sweet but tasty.

IMG_0155.jpeg

IMG_0158.jpeg

IMG_0160.jpeg

Makes 18 50 g cakes or 12 75 g cakes

The recipe is from the book Mooncakes and Milkbread.

Equipment

• Pineapple cake molds (I have also had success using mooncake and other plunger-style molds)

Ingredients

Pineapple Filling

• 1 can (14oz or 414 mL) crushed pineapple (strained)
• 100 g (1/2 cup) granulated sugar
• 1/4 tsp coarse salt
• 1/2 tsp vanilla extract

Pastry

• 150 g (1 1/4 cup) all-purpose flour
• 20 g (2 tbsp) confectioner's sugar
• 20 g (2 tbsp) tapioca starch
• 1/4 tsp coarse salt
• 113 g (1/2 cup) cold unsalted butter, cut into cubes
• 1 large egg

Instructions

Pineapple Filling

• In a medium saucepan, combine the pineapple, granulated sugar, salt, and vanilla extract. Cook over medium heat, stirring frequently, until thick and caramelized. This will take some time since next time I won’t drain the crushed pineapple to try to get more flavour out of it.  Transfer the filling to a heat-proof container and allow to cool completely at room temperature (or refrigerate until ready to form the cakes).
  

Pastry

• In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, tapioca starch, salt, butter.  Pulse until sand like then add egg pulsing again until a cohesive dough forms.
  
• Transfer the dough to a sheet of plastic wrap, pat into a 1-inch-thick disc, and tightly wrap. Refrigerate the dough until firm but still somewhat pliable, 30 to 45 minutes.
  
• Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
  
• Use a bench scraper to divide the dough into 18 equal-size pieces (use a digital scale if you have one). Working with one piece at a time, roll the dough into a smooth ball. Place the dough ball on a lightly floured work surface, gently flatten with the palm of your hand, and roll out to a 3-inch round with a dowel rolling pin.
  
• Place a teaspoon filling in the center of the dough, pull up the edges, and pinch together to seal. Place the filled cake inside the pineapple cake mold, seam side down, and gently press down with the plunger until it evenly fills the mold. Remove the plunger and transfer the pineapple cake, still in the mold, onto the prepared baking sheet. Repeat with the remaining pastry and pineapple filling. If you have a limited number of molds, keep the dough and filling in the refrigerator until ready to form the next batch.
  
• Bake in the molds until the cakes are golden brown, 25 to 27 minutes. Transfer the sheet to a wire rack and allow the cakes to cool on the sheet for 5 minutes. Remove the molds and allow the cakes to cool completely on the rack. Enjoy the cakes fresh or store in an airtight container for 24 hours to allow the shortbread to soften.

Notes

Pineapple cakes can be stored in an airtight container (a resealable bag works great) at room temperature for up to 5 days.

My index of bakes