3 Simple and Delicious Ways to Make Authentic Taiwanese Pineapple Cake

Prepare the Pineapple

First, take the pineapple you bought and use a knife to cut off the base of the pineapple, then cut it in half. Next, use a fork to press and scrape slowly to finely shred the pineapple flesh.

Cook the Pineapple Filling

Next, put 500g of shredded pineapple, 25g of malt, 40g of sugar into a pan and cook over medium heat, adding 20g of cinnamon powder for fragrance. Stir continuously with a spoon or spatula.

When the mixture starts to reduce and thickens, lower the heat and stir constantly until the filling becomes thicker and clearer than before. If it holds its shape and does not run, it is done.

Whip butter and cream cheese

Next, add 100g unsalted butter, 20g cream cheese, and 45g powdered sugar into a bowl, then use a hand mixer to gently press and mix all the ingredients together.

Mix the dough for the cake

Next, crack 1 egg and separate the yolk, then add it to the bowl and continue to whisk well. Then add 150g all-purpose flour, 20g custard powder, and use a spatula to mix well.

After the dough is well mixed, you will use your hands to knead until the dough sticks together and is smooth. Next, wrap the dough in plastic wrap and put it in the fridge for 40 minutes to let it harden.

Shaping and Baking the Cake

You will use a spoon to scoop about 10g of pineapple filling and then roll it into a ball with your hands. For the dough, take about 20g of dough and roll it into a ball as well.

Next, gently press the dough flat with your hands, place the pineapple filling in the center, and slowly wrap the dough around the filling, then continue to roll it into a smooth round shape.

After that, place the cake in the center of the mold and gently press the dough down until it fills the mold, then tap lightly on the mold to release the cake.

First, preheat the oven to 175 degrees Celsius for about 3 – 5 minutes.

Then, line a baking tray with parchment paper, arrange the cakes on it, place it in the oven, and bake at 175 degrees Celsius for about 15 – 20 minutes.

After baking the cakes are done, you can dilute green food coloring with a little water to brush on the pandan leaves for decoration according to your preference.

Finished Product

After baking, the crust of the Taiwanese pineapple cake turns a lighter color, and the pineapple filling has a beautiful amber brown color.

The cake is very soft, with the cinnamon enhancing the fragrant smell of the pineapple, and the sweet and sour taste is just right, not overwhelming. The crust is rich with the aroma of butter, making it very appealing.

Make the sugar syrup

Put 100g of sugar and 100ml of water into a pot, cook over high heat until the water boils, then stop stirring.

Next, add 10ml of lemon juice, stir gently, and simmer over medium heat. When the mixture reduces by half, turn off the heat and let it cool.

Make the filling (Durian Pineapple Filling)

Blend 320g of fresh pineapple until smooth, then add it to a non-stick pan with 250g of durian flesh, 60g of sugar, and 20ml of syrup prepared in step 1.

Cook the mixture over high heat until the sugar, durian, and pineapple are well combined and the liquid reduces. Then, lower the heat and stir continuously until the filling thickens.

Divide the filling into small balls of about 10g each, then cover tightly to prevent the filling from drying out.

Making the Cake Crust (2 Ways)

Method 1: Using butter, cream cheese, and fresh cream

Put 70g of unsalted butter, 30g of cream cheese, 35g of powdered sugar, 1 egg yolk, 60g of fresh cream into a bowl and use a mixer on low speed until the mixture is well combined.

Divide 150g of flour into 2 portions, sift each portion into the fresh cream mixture, and use the mixer on low speed until the mixture is well combined.

Gently knead the dough by hand until it comes together into a mass. Then, wrap the dough tightly and place it in the refrigerator for 1 hour.

Method 2: Using butter and condensed milk

Put 120g of unsalted butter and 35g of condensed milk into a bowl and mix until well combined.

Add 1 egg yolk and continue to mix thoroughly.

Divide 150g of flour into 2 portions, sift each portion into the egg mixture, then mix well, and gently knead by hand until the dough comes together into a mass.

After that, wrap the dough tightly and place it in the refrigerator for 30 – 60 minutes until the dough is no longer sticky.

Shaping the cake and baking

Preheat the oven to 180 degrees Celsius with both top and bottom heat for 10 minutes.

Divide the filling into small portions of 10 – 12 grams. Rub a little flour on your hands to prevent sticking, flatten the dough ball, then place the pineapple filling in the middle and pinch the edges of the dough tightly.

Next, dip a knife in water and begin to create cross patterns on the cake like a pineapple. Finally, beat 1 egg yolk with 5ml of milk and brush it over the surface of the cake before baking.

Place the cakes on a baking tray lined with parchment paper and bake at 180 degrees Celsius for 15 – 17 minutes until the surface is dry and golden.

When the cakes are done, let them cool on the tray without moving, as they can easily break when hot.

Final Product

Taiwanese pineapple cake has a beautiful golden color with a soft, crispy shell that is deliciously fragrant, blending with the chewy durian pineapple filling that is uniquely tasty; the more you eat, the more you love it.

Prepare and marinate the pineapple

First, peel the pineapple you bought using a knife, remove the eyes of the pineapple, and then chop the pineapple into small pieces. Next, add 180g of sugar to the chopped pineapple and mix well with a spoon, marinating the pineapple for about 15 minutes.

Blend pineapple with blueberries

Next, you put 125g of fresh blueberries and 285g of blueberry jam into the blender, then blend the mixture until smooth.

Before blending the pineapple, you will strain the pineapple through a sieve, using a spoon to press down to remove excess water. After that, you will add the pineapple to the previously prepared blueberries and blend until smooth.

Blueberry filling

Next, you pour the pineapple blueberry mixture into a pan and place it on the stove over medium heat, stirring continuously with a flat spatula, and cook the filling for about 30 minutes.

After 30 minutes, you will reduce the heat to low and continue cooking the pineapple blueberry filling until the mixture is dry and can be rolled into a ball without sagging, which is the desired consistency. Then, you will transfer the cooked mixture to a bowl and let it cool completely.

Mixing the dough for the crust

Add 180g of unsalted butter and 20g of sugar into a large bowl and use an egg beater to beat the mixture at medium speed until fluffy.

Next, crack one egg, remove some egg white, leaving only 45g of egg, then use a fork to mix it well. You will add the egg in two batches and beat slowly to help the egg blend into the butter.

Then, sift 150g of all-purpose flour, 20g of powdered milk, and 2g of salt into the mixture, then use the mixer to mix well.

Next, sift the remaining 100g of all-purpose flour and 20g of powdered milk into the mixture, then use a spatula to mix until the dough sticks together.

Finally, cover the dough and place it in the refrigerator for 30 – 40 minutes.

Shaping and Baking

You use 11g of blueberry filling for each piece of cake, dust a little dry flour on the outside of the filling and roll it into a ball.

Divide each piece of dough skin into 15g, use your hands to roll the dough into a ball and flatten it, place the filling in the center and slowly wrap it until the dough completely covers the filling. Then shape the cake into a round, square shape, or press the cake into a mold to create the desired shape.

Preheat the oven to 180 degrees Celsius for 20 minutes, then you will place the cakes on a baking tray and bake for the first time at 180 degrees Celsius for 12 minutes.

After 12 minutes, take the cakes out to cool slightly, then brush the surface of the cakes with a mixture of 1 egg yolk, 1 teaspoon of cooking oil, and 1 tablespoon of water.

Lower the temperature to 160 – 170 degrees Celsius, place the cakes in the oven and proceed to bake for the second time for 10 minutes.

Final Product

The baked Taiwanese pineapple cake with blueberry filling has a beautiful golden crust.

The cake crust has a light milky scent, is soft and fluffy just right, while the filling has a sweet and sour taste of pineapple and blueberries, very delicious.