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    Home » Recipes » Cakes

    Taiwanese Pineapple Cakes (Feng Li Su) 鳳梨酥

    Published: Jan 9, 2022 by Michelle · 18 Comments

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

    Cut open Taiwanese Pineapple Cake on a white plate beside a whole one on white plate.

    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

    Three whole Taiwanese pineapple Cakes on a white plate.
    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

    A cut open Taiwanese Pineapple Cake on a white plate beside whole ones on white plate.
    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).

    Step by step instructions on how to make pineapple filling for Feng Li Su, with text overlay.

    Step by step instructions on how to make pineapple filling for Feng Li Su, with text overlay.

    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.

    Step by step instructions on how to make Feng Li Su, with text overlay.Step by step instructions on how to make Feng Li Su, with text overlay.

    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.

    Plate of Feng Li Su Pineapple Cakes with tea in the background.

    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!

    Close up of a cut open Taiwanese pineapple cake on a white plate.

     

    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 mins
    Cook Time45 mins
    Resting Time30 mins
    Total Time2 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
    Prevent 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.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. David @ Spiced

      January 10, 2022 at 4:44 am

      5 stars
      First off, I wasn't familiar with mooncake molds until I read this post - and now I need to go order one! What a fun way to serve a dessert. And I really like the idea of a cookie here instead of a cake. Great recipe, my friend!

      Reply
      • Michelle

        January 10, 2022 at 10:32 am

        Thanks David, you can thank my Mom! Mooncake molds are so much fun -- the designs really are so pretty, but they do help shape these Pineapple Cakes in such a more efficient manner 🙂

    2. Neil

      January 10, 2022 at 5:08 am

      5 stars
      Hardly surprising that one of your favourite treats is made by your mum Michelle! So many of my recipes are my mums or have been inspired by mum's recipes. These pineapple cakes look amazing. So professionally made too. Yum!

      Reply
      • Michelle

        January 10, 2022 at 10:33 am

        Mom's recipes are always the best!! Thank you Neil, I will pass off your compliments to my Mom! 🙂

    3. Heidi | The Frugal Girls

      January 10, 2022 at 1:08 pm

      These are gourmet treats made easy! Your mini cakes are so adorable and they're also the ideal portion size to help start the new year off right.

      Reply
      • Michelle

        January 12, 2022 at 7:01 am

        Thanks Heidi! Love the mini portion size -- easier to make and even easier to eat! 😉

    4. Tasia ~ two sugar bugs

      January 10, 2022 at 10:47 pm

      5 stars
      I've never seen a pineapple cake like this Michelle, but they look delicious!! I also am pretty sure I need one of those mooncake molds as they make the cookie so beautiful.

      Reply
      • Michelle

        January 11, 2022 at 6:53 am

        Thank you Tasia, the mooncake mold really does help with shaping the dough and adds such a pretty design to the pineapple cakes!

    5. Kim | Give it Some Thyme

      January 11, 2022 at 5:37 pm

      5 stars
      These pineapple cakes look and sound absolutely divine! Love the fancy print on top but love the shortbread casing more! Yum!!

      Reply
      • Michelle

        January 12, 2022 at 7:01 am

        Thank you so much Kim! 🙂

    6. Raymund | angsarap.net

      January 12, 2022 at 1:14 pm

      5 stars
      I really love these ones, I usually buy them. Now I have a recipe to follow. Thanks for sharing

      Reply
      • Michelle

        January 13, 2022 at 3:40 pm

        Yes, I hope you give them a try, Raymund! They're perfect for Lunar New Year!

    7. Linsey

      January 14, 2022 at 7:55 pm

      5 stars
      These Taiwanese pineapple cakes are one of my favourite Chinese New Year treats. Thanks for the recipe Michelle!

      Reply
      • Michelle

        January 15, 2022 at 7:16 am

        Glad to hear it, Linsey! 🙂 They are my favourite too!

    8. Ben | Havocinthekitchen

      January 17, 2022 at 12:37 pm

      5 stars
      I've actually never tried Taiwanese Pineapple Cakes (Although seen them in grocery stores). They look pretty and must taste great. Loving the addition of almond flour, too - the subtle nutty flavour goes so well with pineapple.

      Reply
      • Michelle

        January 17, 2022 at 6:24 pm

        You'll have to give them a try Ben! These Pineapple Cakes take a bit of time to make, but they are so worth it!

    9. MLG

      January 04, 2023 at 6:59 pm

      5 stars
      I've made these pineapple cakes. They are excellent pastries that everyone loves.

      Reply
      • Michelle

        January 05, 2023 at 6:59 am

        Thanks for your feedback and for making the recipe! 🙂

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