fbpx

Taiwanese Pineapple Tarts

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

In Taiwan, pineapple cake is called “鳳梨酥 (fèng lí sū)” and they are commonly shaped into rectangle which is greatly different from it’s South East Asian counterparts. The fillings too, is softer and lighter in color as winter melon is cooked slowly with pineapple.

INGREDIENTS

TO MAKE FILLINGS

300 gram winter melon
400 gram pineapple
80 gram sugar

 

METHOD

1. Shred melon and pineapple into thin juliennes.
2. Cook the shredded julienne over low heat until slightly dry for about 30 minutes.
3. Add in sugar and continue cooking until golden brown.
4. Keep aside until to cool. Roll the paste into balls weighing 20 gram each.

 

TO MAKE PASTRY

190 gram butter
30 gram caster sugar
50 gram condensed milk
1 egg yolk
275 gram plain flour
10 gram milk powder

 

METHOD

1. Get ready a Kenwood Kflex with beat attachment.
2. Cream butter and sugar until fine, then add in condensed milk and egg yolk until well combined.
3. Add in plain flour and milk powder.

 

TO ASSEMBLE

1. Divide pineapple paste and pastry to 20 gram and 30 gram respectively.
2. Wrap the pineapple paste into pastry and mold into balls.
3. Preheat oven to 180 degrees Celsius.
4. Lightly pressed into a rectangle mould and bake in a preheated oven for 20 – 30 minutes or until cooked.
5. Keep in air tight container.

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Hidden Sugars: What You Need to Know

A granola bar contains nearly as much sugar as a can of coke: welcome to the world of hidden sugars. It’s fair to say that Singaporeans enjoy eating more than just about anything else. But with one in nine people suffering from Type 2 diabetes, it’s clear that our love affair with food is not always healthy. But diabetes is entirely preventable through a good diet and exercise. There’s no reason we can’t have our chilli crab and eat it …

Food Forest Farm: Permaculture in Commercial Farming

For Khoo Peng Keat, the name “Food Forest Farm” is a reminder that the farm should function like a forest. It also reflects Khoo and Food Forest Farm co-founder Billie Tan’s backgrounds in permaculture and interest in sustainable living. Permaculture is when “every little thing, every plant works together and is productive,” says Khoo. The combination of two words, “permanent” and “agriculture”, the practice was sought as a solution to the unsustainability of conventional annual agriculture. A design based on …

Brown Rice and Quinoa Loaf Bread (Vegan and Celiac Friendly)

Making this bread had been a mission more complicated than we would have anticipated. Because we were trying to create a version of gluten free bread that was free of eggs but would rise normally and retained its softness and moistness inside. After several attempts, we had successfully achieved a recipe that could pass on as loaf bread itself, with the additions of quinoa and brown-rice of course.

Share on facebook
Share on twitter
Share on google
Share on pinterest