But for different choices, nastar can be filled with ingredients such as cheese, dates, apples and chocolate. The difference with Taiwanese pineapple cakes is that they are baked inside the metal moulds that are used to shape them. Will it make a big difference if I use nonfat dry milk instead of full fat? It seemed about right when bubbles didn’t really come up from the middle of the pan, but basically all from the sides. (7) then slightly coat dough with 'koh fun' (cooked glutinous rice flour) and … Step 2: Divide plain flour into two portions. Our visit to Taiwan last year had a strong food and drink focus, from oolong tea to night market street food to Din Tai Fung's xiao long bao, and more. The most important ingredients that every recipe needs to have are UNSALTED BUTTER – EGG – PLAIN FLOUR. Overall, very tasty treat, thanks for putting together the recipe , Very pleased it worked for you and your brown sugar variant sounds wonderful! Add to the pan; stir until smooth. This spiced banana-pineapple cake is a favorite at Southern holidays, but it should be welcome at any home or event that appreciates a fine pineapple dessert. Roll the filled dough between your palms to form a smooth ball. I will try making this..seems labor intensive but your detailed step by step photos are very helpful. The crust was particularly tender and flavourful. ( Log Out /  I also didn’t reduce as much as needed at first and had to put it back on the pan because it was too fluid. Return the pastries to the oven and bake 5-8 more minutes, until the top is slightly golden, checking regularly after 5 minutes. Making them from fresh pineapple jam must have made them so so delicious. Great presentation and very good recipes! This can help fasten the process. I appreciate how the instructions are very clear. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Thanks, we felt that step-by-step photos would be helpful for something like this, which is quite unfamiliar. *The recipe I got from my friend, Olivia says that pineapple filling is 30g for each ball and the dough is 20g each; however, my husband likes thicker crust texture, rather than having the mouth-feel of just eating the pineapple filling itself with the thin crust. Hi Kavey, Put the first portion into the bowl and mix well using the hand mixer at low speed. If this is the case, I often place the dough in the freezer for around 30 minutes instead of just refrigerating as in the recipe – this would set the dough better. Refrigerate for 1 hour. Thank you for sharing this wonderful recipe. Now that I live overseas, I do miss pineapple cakes on occasions. July 1, 2019 11 Comments. Hi Margaret, pastry flour is simply wheat flour that is low in gluten and protein. These pineapple cakes look delicious. Add the sugar/cinnamon/salt mix and stir constantly over medium heat and cook until all the juice is absorbed, it appears dry and sticky. Put it on the baking tray which should be covered by baking paper). The Pineapple Cake originated from the Three Kingdoms period in China. Bake until the tops are pale golden brown, about 30 minutes. Gently flatten each ball into a 2-inch round, then place 1/2-1 tablespoon The pastry is quite specific, and I would think changing the fat content would change the finished texture, but by how much, I couldn’t tell you. If we use the rectangular pineapple cake molds, do we need to increase/edit the amount of filling/pastry that’s needed in each mold? Transfer to a wire rack to cool before serving. Same here, I’d eaten these but not tried making anything like them previously! Was easy learning from Diana! I have adapted the recipe further to simplify the jam filling (since we are using fresh pineapple, we don’t need glutinous rice flour or maltose), and to make the pastry in a food processor instead of mixing by hand. Where did you buy yours? Wow, I’ve never come across these fascinating Pineapple Cakes but would love to try them! Gently press down using your fingers or a small pointed spatula, to ease the dough into the corners of the square mould. You can feel what I have said at the beginning of the post – melt in mouth, crispy, sweet and sour. If only I can find my moulds, we moved last year! I guess it wouldn’t harm if I make round cakes instead. cinnamon pinch salt 1/2 cup (150 gm) corn syrup (or liquid glucose) 2 Tbsp. And they are very tasty little snack cakes for the mid afternoon, along with a lovely spot of chinese tea. Take a photo and try them. This can then be pressed together to form a ball, in the same way as the food processor method. . I hope you and Pete have a wonderful Christmas xx. I made the filling using brown sugar, its turn about a bit darker and a bit more flavor as well. I am Malaysian and we eat a lot of pineapple tarts, quite similar to these pineapple cakes. 2 Mix butter, margarine and icing sugar, beat over … I’ll try again and just follow a butter-only crust recipe and also omit the butter from the pineapple filling – I didn’t think this was necessary. Also I looked at my molds and they definitely are not as big as I said!! taiwanese pineapple cake mold. Place pineapple and sugar in a wide non-stick pan and cook over low medium heat until most of the moisture has evaporated, about 30 minutes, stirring often. Bring to a boil; cook and stir for 2 minutes until thickened. Taiwanese Pineapple Cake. all-purpose flour. Cook the crushed pineapple, cane sugar and lemon juice on medium low heat for about 10 minutes or until the mixture has thickened. lemon juice; 1/2 tsp cornstarch + 1/2 tsp. Oh you definitely should, they aren’t difficult, even though there’s a few steps, hopefully these step by step instructions will make it straight forward and they are so good! Loved this recipe, I’ve been recommending it to all my friends who ask! Maybe I should give it a try this holiday season! More tips for anyone else who makes this and reads this far down the comments: * Reducing the pineapple filling took quite a bit longer for me than the recipe states, maybe more like 45 minutes. It would work fine, and you can also make moulds yourself if you want! We too loved the pineapple cakes when we visited Taiwan! Looking forward to making it again. When all pastries have been shaped, put the baking sheet into the fridge and chill for 15 minutes. (6) wrap fillings with dough and seal nicely, both the dough & filling are very soft so must handle with care. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Strain for about 10 minutes to remove excess juice. Phewwww....you certainly need loads of patience on this one, other than red bean paste & lotus paste. Thanks for sharing . Step 1: Process the pineapple in a blender. I noticed that the flour you used is pastry flour, if not available is there any substitute. Perhaps this is one of the reasons for the immense popularity of these cakes in Taiwan. Fold the pastry to encase the filling inside. Looks absolutely delicious! Tip mixture onto a pastry mat and quickly press together with your hands to form a ball. Step 5: Mix an egg yolk with 5ml fresh milk. Thank you for sharing this authentic recipe with us. My pleasure and I’d love to hear how you get on, please send photos if you are willing! 4 of 15. SERVES: 28. Do not knead, to avoid gluten developing and toughening the baked crust. The moulds are unusual but in the post we link to, there’s some tips on making homemade ones if you don’t have the metal set. In Hokkien, a widely spoken Chinese dialect in Taiwan, pineapple has the same pronunciation as “luck arrives” 運來. Thank you ! We ate it eveyday after lunch. Tag: pineapple cake, Taiwan eating. Place the pineapple cake rolls onto baking tray and brush on a thin layer of egg wash. Bake for 20 minutes or until the pineapple cake rolls become nice golden-brown colour. Yes! Note: The dough can also be made by creaming together the fats and the sugar, then adding the egg, and finally combining with the dry ingredients to create a crumble. fifteen 1 1/2-by-2-inch rectangular aluminum molds (Taiwanese pineapple cake molds) For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. These can also be called cookies or tarts. I tried baking with raw pineapple cake once but it turned out awful haha, I should really try this recipe tho. I just posted a pineapple cake recipe too. Way beyond my own cooking skills, but lovely to learn how they are made (and I do like pineapple!). This hummingbird cake is made without coconut, a common ingredient in some other recipes. But basically, any plain / all-purpose flour is fine. Great minds and all that. Divide the dough into small round balls (32g each), flattened dough and wrap with Taiwanese Pineapple Cakes. Just simply love how cute they look. Divide it into small portions (each weighs around 10-15g – up to you). That seemed to congeal more reliably. Place the pineapple cake rolls onto baking tray and brush on a thin layer of egg wash. Bake for 20 minutes or until the pineapple cake rolls become nice golden-brown colour. Please enjoy Diana's guest post. Subscribe to: Post Comments (Atom) Featured. Continue Reading. However, there are nastar cakes in addition to using pineapple jam. Will try making it some day. Unfortunately, substitutions often change the texture and behaviour of pastry significantly, so it may be that the coconut based fat that you used didn’t behave in the same way as regular shortening. I was wondering what size is your mold and where can I buy them at? I don’t have a ruler to measure, but I’d say they’re maybe a little over an inch tall to a little under an inch wide, and maybe half an inch deep. I’m so glad I came across this article, thank you . The pastries can be enjoyed fresh and warm. For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. • Booking.com (see below) Usually square-shaped, it has a buttery, shortbread-like casing with a pineapple filling similar to a very thick jam. I can find them in the USA, such as these, but not that ship to the UK. all-purpose flour. However, convention is to leave the pastries overnight in an airtight container, after which the crust will have become more tender. The third Chinese word in the name of these treats, 酥, is a generic term for pastries with a high fat content, whether the pastry is flaky or short, baked or deep fried. If there are holes or cracks, you can cover them by taking a very small piece of dough (crumbs, really), mushing them between your fingers, and then covering the hole and again, vigorously lightly tapping it into place. Some stores or people may add egg yolks in the filling. I will try it next time. You usually see them shaped into little squares. Hi! Some pineapple cake recipes include glutinous rice flour and maltose. Avoid bread flour which has high gluten levels, great for bread but not for crumbly pastry. They are fun and easy to use and make the cakes bake evenly. He always brought back chia te pineapple cake. Can I ask how long does it take to make this? Gently wrap the dough around the filling, pinching away and setting aside excess dough at the top and where the edges meet. Step 3: Wait for 10-15 minutes so the filling can be cooled down. Then put the remaining flour into the bowl and mix at low speed as well. To make the pastry, add all ingredients except egg yolks into a food processor. Yes, interestingly, Diana also bought a mould that allowed her to press this same pastry into individual tart cases and used the same filling to make little pineapple jam tarts. Pineapple Filling. This site includes instructions on how to make homemade moulds from cardboard and aluminium foil. An interesting version of a cake, pie or cookie. ( Log Out /  I don’t think I’ve had one before but would love to try one. See more ideas about recipes, food, cooking recipes. “Beware, however, that it would eliminate the luck-inducing power of pineapple cakes.”. Thanks again for a great recipe!! Time consuming but enjoyable, not too difficult actually! These little sweet and sour treats can fit with your afternoon tea, or you can just put them in a box and eat as snacks. Beware, however, that it would eliminate the luck-inducing power of pineapple cakes. Your receipe can help us to try. Chinese. It is a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encased inside. It’s really special and delicious. Fold the pastry to encase the filling inside. Set it aside. In 2011 alone, the Taipei Bakery Association reported that sales of pineapple cakes in the country has reached US$845 million, making it truly a product of economic significance in Taiwan. cinnamon pinch salt 1/2 cup (150 gm) corn syrup (or liquid glucose) 2 Tbsp. However, this recipe’s is for real pineapple filling without the winter melon. Let me know how you get on, I love these so much I need to make them again soon. Taiwanese Pineapple Pastry Cake Shortcake. INGREDIENTS Nutrition. Can’t find the ones we love so much from Taiwan here in the states. They are rich and butter and so good. But for different choices, nastar can be filled with ingredients such as cheese, dates, apples and chocolate. Cut off the fronds and base from the pineapple. Oct 22, 2016 - Chinese pineapple cakes (鳳梨酥, pronounced Feng Li Su) are a famous pastry in Taiwan. Many people like the cheese nastar variant. recipe adapted from Billy Law (from “A Table for Two” blog) yield: about 28 cakes. ♥️. Add dry ingredients in the bowl of a food processor and mix. Because the crust of this cake contains a lot of butter, the oven needs to be preheated and when you put the tray of cakes into the oven, you have to make sure the oven has reached the high temperature – 200 degree C. If the oven hasn’t been hot enough, butter can be melted and affect the shape of the cakes. https://www.amazon.com/Giftshop12-Aluminum-Rectangular-Cutters-Pineapple/dp/B01HJBYEEA. Prepackaged pineapple cakes vary greatly. Many people like the cheese nastar variant. 2 (20 oz) cans crushed pineapple Scant 1 Cup (200 gm) granulated sugar 1/4 tsp. The pineapple is ripening on the counter right now . It was pretty straightforward in the end! Peel the pineapple and remove core and ‘eyes’. Taiwanese Pineapple Cakes. ^^). Pineapple pastry (pineapple cake) is one of Taiwanese traditional and popular snakes. 2. Pressing into a ball caused the pastry to crack for me very easily, so when shaping them, I found it helpful to instead lightly tap very vigorously. Dice butter and shortening into approximately 1cm cubes. They are delicious and unlike any other biscuit / cake / sweet I’ve had! I had filling from Taiwan brought to me by a friend. Have you ever made these without the molds? I love the sound of these little cakes, what a great recipe, so nice to see something different. Required fields are marked *, Making your purchases via my affiliate links will earn me a commission but cost you no extra in your purchase. Pretty small, I think. Taiwanese Pineapple Cakes. I was looking to learn how to make something authentic for my girlfriend these holidays and this post gave me a great idea. https://www.amazon.com/Giftshop12-Aluminum-Rectangular-Cutters-Pineapple/dp/B01HJBYEEA, https://www.amazon.com/gp/product/B008KE7L2S/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1. My favorite line in the article: Rather pricy (even more if bought in US) but they are so good. Take a dough, shape round, flatten it, put a pineapple filling on top of the flatten dough. Divide the pineapple filling into 13-14 portions and roll it into balls. Taiwanese Pineapple Cakes: Filling. I would make these amounts and try making one cake, see how it fits in your mould, then maybe you can adjust the amount of pastry and filling for each cake, it doesn’t matter if you make a few less, right? 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