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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. 
Course Dessert, Snack
Cuisine Asian, Chinese, Taiwanese
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 2 hours
Servings 24
Calories 121kcal
Author Michelle


  • 1 50g mooncake mold


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


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.


  • 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.


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