Pineapple cake (fengli su) is a Taiwanese pastry of pineapple filling in a thin golden shell, and one of the top-selling souvenirs in Taiwan.

Taiwan was the third-largest exporter of pineapples in the world by the late 1930s, and pineapple cakes, once ceremonial food, became one of the top-selling souvenirs in Taiwan. The Hokkien word for pineapple sounds like a phrase for prosperity, so the cakes are given as engagement or well-wishing gifts. The Taipei City Government ran an annual Pineapple Cake Cultural Festival from 2005 for several years. Chia Te Bakery in Songshan, established in 1975, says its cranberry pineapple cake was named one of Taipei's top ten souvenirs by the city's commerce department.

Where to eat Pineapple cake in Taipei

2 editor picks for Pineapple cake in Taipei, ranked by editorial score. All Taipei signature dishes · Pineapple cake across every city.

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Make it at home

Serves 162 hrIntermediate

Ingredients

  • 200g unsalted butter, softened
  • 60g caster sugar
  • 1 egg yolk
  • 300g plain flour
  • 30g milk powder
  • 1 teaspoon salt
  • Filling: 200g pineapple jam (or 150g pineapple jam plus 50g winter-melon jam for the traditional ratio)
  • Egg wash: 1 egg yolk plus 1 teaspoon water

Method

  1. Beat butter and sugar until pale and fluffy, 3 minutes.
  2. Beat in egg yolk. Sift in flour, milk powder and salt; mix to a smooth dough.
  3. Divide dough into 16 pieces (about 20g each). Divide filling into 16 pieces (about 12g each).
  4. Flatten each dough piece, place filling in the centre, gather edges and pinch closed.
  5. Press each ball into a small rectangular mould or oblong shape (3cm by 4cm).
  6. Brush with egg wash. Bake at 170C for 18 minutes, flipping halfway, until golden brown on both sides.
  7. Cool completely on a wire rack.

Editor tip. The Chia Te ratio is more pineapple, the SunnyHills ratio is 100 percent pineapple. Winter melon is the traditional filler; it cuts the pineapple's acidity.

Common allergens: Gluten, Egg, Milk.