dessertTaiwanese

Pineapple Cake

Name: Pineapple Cake
Prep time: 90 min
Cook time: 90 min
Total time: 45 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 kg Pineapple (peeled); 500 g Winter melon; 150 g Sugar; 80 g Maltose syrup; 300 g Flour; 200 g Butter; 40 g Milk powder; 40 g Grated hard cheese; 60 g Icing sugar; 2 pieces Egg yolks; 40 g Cornflour; 1 pinch Salt

Pineapple Cake is a classic Taiwanese dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Pineapple (peeled), Winter melon, Maltose syrup, Flour, Butter, Milk powder, Grated hard cheese, Icing sugar, Egg yolks and Cornflour, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Taiwanese cooking, be sure to also explore our recipe for Taiwanese Beef Noodle Soup.

Difficulty: hardPrep: 90 minCook: 90 minServes 16

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Ingredients

Pineapple (peeled)1 kg
Winter melon500 g
Sugar150 g
Maltose syrup80 g
Flour300 g
Butter200 g
Milk powder40 g
Grated hard cheese40 g
Icing sugar60 g
Egg yolks2 pieces
Cornflour40 g
Salt1 pinch

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Grate the pineapple and winter melon coarsely and press out the juice through muslin.

Step 2

Reduce the pressed juice separately by half; it goes back into the filling as a concentrate.

Step 3🍲 Simmer

Cook the pulp with the sugar and maltose on a low heat for an hour, stirring every five minutes.

Step 4

Add the reduced juice and cook the filling until a spatula leaves a trail on the pan.

Step 5🥄 Mix

Beat the butter with the icing sugar, yolks, milk powder, cheese and salt, and work in the flour and cornflour.

Step 6

Chill the dough half an hour, divide it into balls and flatten each in your palm.

Step 7🥧 Bake

Wrap a ball of filling in the dough, press it into a square mould and bake at 170 °C for twenty-five minutes, turning it halfway.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Pineapple Cake carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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