Taiwanese Pineapple Tarts

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingCook Time30 mins
Yields1 ServingCook Time30 mins

In Taiwan, pineapple cake is called “鳳梨酥 (fèng lí sū)” and they are commonly shaped into rectangle which is greatly different from its 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 g winter melon
 400 g pineapple
 80 g sugar
TO MAKE PASTRY
 190 g butter
 30 g caster sugar
 50 g condensed milk
 1 egg yolk
 275 g plain flour
 10 g milk powder

Instructions

TO MAKE FILLINGS
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
5

Get ready a Kenwood Kflex with beat attachment.

6

Cream butter and sugar until fine, then add in condensed milk and egg yolk until well combined.

7

Add in plain flour and milk powder.

TO ASSEMBLE
8

Divide pineapple paste and pastry to 20 gram and 30 gram respectively.

9

Wrap the pineapple paste into pastry and mold into balls.

10

Preheat oven to 180 degrees Celsius.

11

Lightly pressed into a rectangle mould and bake in a preheated oven for 20 – 30 minutes or until cooked.

12

Keep in air tight container.

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This recipe uses Food Processors