Pineapple cakes

Pineapple cakes

By
From
The Real Food of China
Makes
14
Photographer
Leanne Kitchen

Pineapple cakes are popular in Taiwan and in Fujian Province where tropical fruits are plentiful. We buy our cakes in Xiamen on Zhongshan Road, which is a fun place to head for a quick primer on the various local snacks and specialties: oolong tea, sweet peanut soup, popiah, oyster fritters, grilled squid and the like. We can but approximate the Xiamen original, which is a triumph of buttery pastry and sweet, sticky pineapple jam.

Ingredients

Quantity Ingredient
300g unsalted butter, softened
80g caster sugar
1 egg
450g plain flour, sifted

Filling

Quantity Ingredient
1 large ripe pineapple, peeled, cored and chopped
100g caster sugar
80g liquid glucose

Method

  1. To make the filling, put the pineapple flesh in a food processor and, using the pulse button, process to form a coarse purée (you don’t want it to be smooth). Combine the pineapple, sugar and glucose in a non-reactive saucepan and bring to a simmer over a medium heat. Cook, stirring often, for about 35 minutes, or until the mixture is very thick and jammy — the pineapple should reduce down to about 340 ml. Remove from the heat and cool to room temperature.
  2. Using electric beaters, cream the butter and sugar until light and fluffy, then add the egg and beat to combine well. Stir in the flour to form a soft dough. Turn out onto a lightly floured surface and use your hands to shape the dough into a disc. Cover with plastic wrap and refrigerate for 45 minutes.
  3. Preheat the oven to 180°C. You will need two 12-hole non-stick square muffin tins (or cook the cakes in two batches).
  4. Divide the dough into 14 even pieces, then roll each piece into a ball. Using your hands, flatten each ball to form a 12 cm circle; roll the edges with a small rolling pin so they are a little thinner than the middle. Place a heaped teaspoon of pineapple mixture in the middle of each round, then bring the edges of the dough together over the filling, pinching to seal. Place each pineapple cake, sealed side down, into a muffin hole, then use your hand to gently press down on the pastry so it fills the hole. Bake for 20 minutes, or until golden, then leave to cool in the tin for 20 minutes. Remove to a wire rack to cool completely. The pineapple cakes can be kept for up to 1 week in an airtight container at room temperature, or can be frozen for up to 8 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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