Taiwanese Pineapple Cakes 台湾菠萝蛋糕 - How to Make Buttery Shortbread Cakes with Pineapple Jam Filling!

A few weeks ago I posted my recipe for Hong Kong Pineapple Buns which ironically does not have any pineapple in it! For this week's recipe, there's no doubt that these delicate and rich little pastries are filled with a deliciously sweet and tart pineapple filling. Even if you don't have access to fresh pineapple at the time (like myself), you can easily substitute it with the canned version. Although not traditional, browning the butter adds a depth of nuttiness with just a simple and quick step. The sweet and tart flavor of pineapple cuts through the buttery richness of the shortbread pastry which makes it a perfect complement. Just make sure to not overlap the pastry when shaping your cakes, otherwise you'll be left with an uneven ratio of pineapple jam to shortbread. Of course, that's not always a bad thing if you're into it :) Taiwanese Pineapple Cakes make for the perfect edible gift for any occasion, including August Moon Festival coming up!
Brown Butter Pineapple Jam:
3 tablespoons (39 g) unsalted butter
1- 20 oz. can crushed pineapple, drained
1/4 cup (50 g) light brown sugar
Melt butter in a medium sized saucepan over medium heat. Simmer for about 3-4 minutes or until golden brown. Remove from heat and add the pineapple (be careful since it may splatter). Place back over medium heat and add sugar. Cook until most of the water is evaporated and you're left with a thick, sticky, and sweet pineapple jam. Place into a bowl and chill.
Shortbread Pastry:
1 cup (130 g) all purpose flour
1/4 cup (30 g) powdered sugar
1/2 teaspoon (2 g) baking powder
1/4 teaspoon (1 g) salt
4 tablespoons (56 g) unsalted butter, softened
1 large egg
Mix dry ingredients together until thoroughly combined. Add butter and egg. Work the mixture using either a spatula or your hands (I found that to be easiest) until you have a dough. Shape into a log and refrigerate until firm.
While waiting for the shortbread to chill, the pineapple jam should be cool enough to handle. Divide and shape into 8 evenly sized portions.
Once the shortbread is chilled, roll into 8 evenly sized balls.
When ready to shape and fill the cakes, place a ball of dough onto a lightly floured surface and roll until ~1/4 inch thick. Place the pineapple jam inside and encase the filling. Try not to overlap the pastry as this will create a thick bottom to your cake. Shape into a rectangular oval shape and place onto a lined baking sheet. Chill for 10-15 min. prior to baking while the oven is preheating.
Preheat oven to 375 F (190 C).
Bake for 20 min. total. Flip halfway through baking for even browning.
Enjoy warm with a cup of freshly brewed tea or coffee (or milk tea!).
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xo Shannon
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[@thituong9385]

You are the best one ! Thank you for sharing !

[@InShannonsKitchen]

Aw happy to share!

[@sweetandspicy2020]

Wow😀 looked very delicious cake ❤️

[@InShannonsKitchen]

Sweet & Spicy 2020 thank you!

[@sweetandspicy2020]

@@InShannonsKitchen Let's support eachother 😊🙏

[@elisonlau2076]

Hi Shannon , Can I use wholemeal flour instead of all purpose flour? Thks

[@InShannonsKitchen]

Yes!

[@elisonlau2076]

@@InShannonsKitchen thank you! Will try this for CNY next year n send you a feedback and photo! Btw, can I add fresh home grown Pandan leaves and coconut sugar for a south East Asian twist ?

[@InShannonsKitchen]

@@elisonlau2076 nice! You can definitely try!

[@guanonline]

鳳梨酥?

[@InShannonsKitchen]

Yes!