Delicious Mai Flower Cake with Pineapple Filling for Tet Holiday

How to make Mai Flower Cake with Pineapple Filling

• 1

  Cut the pineapple

  Peel the pineapple and remove the eyes, then cut the pineapple into 4 pieces.

  Next, use your hands to shred the pineapple meat into a bowl.

  Finally, strain the pineapple through a sieve to drain the water.

  Tip for quickly removing pineapple eyes

  • First, cut off both ends of the pineapple, then stand the pineapple upright and peel it from top to bottom.
  • Next, cut it in half, and in one half of the pineapple, make a V-shaped cut to remove the hard core in the middle.

  

  
• 2

  Cook the pineapple jam

  Place a pot on the stove, add the prepared pineapple, 125g of sugar, and 1/4 teaspoon of salt.

  Cook the pineapple over low heat until the jam thickens and the water in the pot evaporates.

  

  
• 3

  Mixing the dough

  Add 150g of finely sifted flour, 2 tablespoons of sugar, 125ml of coconut milk, and a little salt into a bowl. Mix well until the mixture is combined.

  Use your hands to knead the dough until it is smooth and non-sticky. Then, wrap the dough tightly with plastic wrap and let it rest for 30 minutes.

  

  

  

  
• 4

  Shaping the Mai flower

  Mix together 50g of tapioca flour and 2.5 tablespoons of cooking oil until well combined.

  Use a rolling pin to flatten the dough, then evenly spread the tapioca mixture on top and roll the dough back up.

  Divide the dough into several pieces, each about 5cm, roll them thin, place the pineapple filling in the center, and then shape them into balls.

  Use your hands to slightly flatten the dough balls, then use scissors to cut the dough into 8 flower petals. Finally, flip the petals upward to complete the flower.

  Tip: You can use a little red food coloring to paint the flower’s stamen for the cake.

  

  

  

  
• 5

  Bake the cake

  Preheat the oven to 175 degrees Celsius for 15 minutes, then place the cake in to bake for 20 – 25 minutes at 175 degrees Celsius.

  Mix 1 egg yolk with 1 tablespoon of whipping cream evenly and brush it over the cake surface.

  Finally, put the cake back in the oven for another minute to finish.

  

  
• 6

  Finished product

  The apricot blossom cake with pineapple filling has a crispy outer layer, with a soft and chewy filling inside, along with a sweet and sour taste, delicious.