Taiwanese Pineapple Cakes (Feng Li Su) 鳳梨酥

These Chinese Taiwanese Pineapple Cakes (Feng Li Su) are mini morsels of sweet, jammy pineapple encased in a buttery, crisp shortbread cookie. 

One of my favourite treats is my Mom's Taiwanese Pineapple Cakes.

Maybe because one of the Chinese characters in 鳳梨酥 correlates with my Chinese name?

What is a pineapple cake?

Originating from Taiwan, pineapple cakes are known as "feng/fung li su" (鳳梨酥) in Chinese and are actually more of a cookie than a traditional cake.

It's traditionally a square or rectangular-shaped pastry consisting of a shortbread cookie with a sweetened pineapple filling.

Why you'll love this recipe

This recipe created by my Mom yields a lightly sweetened pineapple filling with a tender, crisp, buttery cookie.

Unlike traditional pineapple cakes made with lard, this one contains butter and almond flour for a nuttier flavour and texture.

The addition of candied winter melon helps soften the pineapple filling texture.

Using a mooncake mold simplifies shaping the pineapple cakes, without having to use several rectangular molds.

I won't lie, this recipe is quite tricky to make especially since the filling to dough ratio leaves little room for error -- but I've tried to add as many tips and tricks to help.

Special equipment you'll need

• 50g plastic mooncake mold (with plunger): if you don't have this particular size, you can use a different size mold -- you'll have to adjust the ratio of dough and filling; alternatively, you can use a muffin tin to form rounds instead
• food processor or blender: for processing the pineapple and winter melon
• stand mixer: or mixer for making the dough
• large baking sheet: use a 12" by 17" baking sheet for baking the pineapple cakes
• plastic wrap/cling film: for handling the dough

Ingredients you'll need

Filling:

• fresh pineapple: cored and diced, about 6 cups, 750g
• candied winter melon: is winter melon preserved with sugar, used in Chinese Wife Cakes; you can find it Asian supermarkets or Chinese herbal stores; give it a rinse before using

Pastry dough:

• all-purpose flour: regular flour will work here
• almond flour: are almond nuts ground into a flour consistency
• dry milk powder: adds a little flavour without liquid
• salted butter: at room temperature; you can use unsalted butter and add a little salt in its place
• icing sugar: also known as powdered sugar; adds a little sweetness to the cookie dough
• egg yolk: 1 large egg yolk, to bind the dough ingredients together
• vanilla extract: use a good quality, pure vanilla extract for the best flavour

How to make the cakes

Make the pineapple filling

Place the diced pineapple and rinsed winter melon into a food processor or blender (Step 1 below).

Process or blend it until becomes a very fine texture (Step 2 below).

Transfer the mixture into a wok or large pot and cook, stirring over medium-low heat, until it becomes a very thick and dry paste, about 60 minutes (Step 3  & 4 below). 

Note: be careful of the mixture splattering; keep stirring.

The mixture will become thick and dark yellow/golden in colour (Step 5 & 6 below).

Remove from heat, transfer to a container and cool the pineapple filling (Step 7).

Cover and chill in the fridge or freezer until ready to use.

Remove the pineapple filling from the fridge 1-2 hours beforehand (this helps to soften the filling a little).

Form the filling by scooping pineapple paste with a melon baller or teaspoon and roll it into a ball between your palms, about 17g per filling. Place onto a plate and set aside (Step 8).

Make the pastry dough

In a bowl, whisk together together the all-purpose flour, almond flour and milk powder. Set aside.

In a stand mixer bowl fitted with a paddle attachment, cream the butter and icing sugar until light and fluffy.

Add in the egg yolk and vanilla and beat until just combined.

Pour the all-purpose flour, almond flour and milk powder into the butter mixture and combine until a dough is formed. Be sure not to over mix.

Note: Check the mixture to see if it will hold together by clumping a bit of dough in your hand. If it sticks together, it's good to go. If it's too crumbly, add in a little extra butter or egg yolk to the mixture and test again.

Divide the dough and form into two long logs and wrap with plastic wrap.

Chill the dough in the fridge for 30 minutes.

Assemble

Divide the dough into 18g pieces (about 24-26) and form each piece into a ball (Step 9 above).

Place the dough in between a large piece of plastic wrap, folded over (Step 10 above).

Flatten the dough with your palm and with a rolling pin, roll each ball into a disc (Step 11 above). 

Place a ball of pineapple filling in the centre of the dough, and with the plastic wrap, gather up the dough, pressing it gently to cover the filling and seal (Step 12 & 13).

Gently form the filled dough between the palm of your hands into a round ball.

Place the dough into a 50g mooncake mold and press firmly flat into it (Step 14 above).

Invert the plunger to imprint the shape and release onto a parchment lined baking sheet (Step 15 & 16 above).

Repeat with the remaining pineapple cakes.

Preheat oven to 325F.

Bake the pineapple cakes at 325F for 22-25 minutes.

Cool the pineapple cakes completely on a wire rack. 

Store in an airtight container at a cool room temperature for up to 1 week.

Expert tips & troubleshooting

Plan to make the pineapple filling ahead of time to lighten your work load.

Be careful of splattering when making the pineapple filling. Continue stirring at all times. 

The pineapple mixture will be appear watery and light yellow at first, and become golden yellow as it cooks down.

Depending on how juicy or ripe your pineapple is, your pineapple mixture may take more or less time to thicken.

Bring the pineapple filling to room temperature for 1 hour to let it soften a little before rolling into balls.

If the pineapple filling gets sticky between forming spheres, wash and dry your hands every so often. The residual sugar from rolling increases stickiness.

If your dough appears too dry, add in a little extra butter or egg yolk to help the mixture bind together. 

A quick test to see if the dough is ready is to clump a little of the mixture in your hand and see if it holds together.

When using the mooncake mold, if the dough is a little sticky, dust the mooncake mold with a little flour prior to adding the dough.

How to store 

You can store the pineapple cakes in an airtight container at a cool room temperature for up to 1 week.

Alternatively, baked Feng Li Su can be stored in a freezer-safe container and frozen for up to 3 months.

To reheat, preheat oven to 350F and bake the pineapple cakes for 10 minutes. 

How to serve

Serve Feng Li Su Pineapple Cakes at room temperature.

Try pairing them with jasmine tea, rose milk tea or any tea that you like as an afternoon snack, or a dessert.

Other recipes you may like

Be sure to check out these recipes:

Wife Cakes (老婆餅)

Homemade Chinese Egg Tarts

Chinese Macau-Style Almond Mung Bean Cookies

Snowskin Mooncakes

Jasmine Milk Tea

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 8 votes

Taiwanese Pineapple Cakes (Feng Li Su) 鳳梨酥

These Taiwanese Pineapple Cakes are mini morsels of sweet, jammy pineapple encased in a buttery shortbread cookie. 

Prep Time45 minutes mins

Cook Time45 minutes mins

Resting Time30 minutes mins

Total Time2 hours hrs

Course: Dessert, Snack

Cuisine: Asian, Chinese, Taiwanese

Servings: 24

Calories: 121kcal

Author: Michelle

Equipment

• 1 50g mooncake mold

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Pineapple filling:

• 1 extra large (about 6 cups, 750g) fresh pineapple cored and diced
• 454 g candied winter melon

Pastry dough:

• 160 g all-purpose flour
• 128 g almond flour
• 10 g dry milk powder
• 130 g salted butter room temperature
• 30 g icing sugar
• 20 g (1 large) egg yolk
• ½ teaspoon vanilla extract

Cook ModePrevent your screen from going dark

Instructions

Make the pineapple filling:

• Place the diced pineapple and winter melon into a food processor or blender.
• Process or blend it until becomes a very fine texture.
• Transfer the mixture into a wok or large pot and cook, stirring over medium-low heat, until it becomes a very thick and dry paste, about 60 minutes.
• The mixture will become thick, and dark yellow/golden in colour.
• Remove from heat, transfer to a container and cool the pineapple filling.
• Cover and chill in the fridge or freezer until ready to use.
• Form the filling by scooping pineapple paste with a melon baller or teaspoon and roll it into a ball, about 17g per filling. Place onto a plate and set aside.

Make the pastry dough:

• In a bowl, whisk together together the all-purpose flour, almond flour and milk powder. Set aside.
• In a stand mixer bowl fitted with a paddle attachment, cream the butter and icing sugar until light and fluffy.
• Add in the egg yolk and vanilla and beat until just combined.
• Pour the all-purpose flour, almond flour and milk powder into the butter mixture and combine until a dough is formed. Be sure not to over mix.
• Note: Check the mixture to see if it will hold together by clumping a bit of dough in your hand. If it sticks together, it's good to go. If it's too crumbly, add in a little extra butter or egg yolk to the mixture and test again.
• Divide the dough and form into two long logs and wrap with plastic wrap.
• Chill the dough in the fridge for 30 minutes.

Assemble:

• Divide the dough into 18g pieces (about 24-26) and form each piece into a ball.
• Place the dough in between a large piece of plastic wrap, folded over.
• Flatten the dough with your palm and with a rolling pin, roll each ball into a disc.
• Place a ball of pineapple filling in the centre of the dough, and with the plastic wrap, gather up the dough, pressing it gently to cover the filling and seal.
• Gently form the filled dough between the palm of your hands into a round ball.
• Place the dough into a 50g mooncake mold and press firmly flat into it.
• Invert the plunger to imprint the shape and release onto a parchment lined baking sheet.

  Note: if the dough is a little sticky, dust the mooncake mold with a little flour prior to adding the dough.
• Repeat with the remaining pineapple cakes.
• Preheat oven to 325°F/163°C.
• Bake the pineapple cakes at 325°F/163°C for 22-25 minutes.
• Cool the pineapple cakes completely on a wire rack.
• Store in an airtight container at a cool room temperature for up to 1 week.

Nutrition

Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 42mg | Potassium: 58mg | Fiber: 1g | Sugar: 5g | Vitamin A: 178IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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