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Taiwanese pineapple cake is a favorite bakery delicacy all year round. It is a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encased inside. The Taiwanese pineapple cake is different from the Singapore/Malaysia pineapple tart that I used to make.
Loading Video… Watch how to make this recipe. Tender, buttery dough wraps around sweet, sticky pineapple filling in these tasty Taiwanese cakes often gifted and enjoyed during the Lunar New Year, but also found year-round. The filling is made from crushed pineapple that’s cooked down with sugar until thick and jammy.
Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F. Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven. Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
Cut the pineapple flesh into small dice, about 5mm. Strain for about 10 minutes to remove excess juice. Place pineapple and sugar in a wide non-stick pan and cook over low medium heat until most of the moisture has evaporated, about 30 minutes, stirring often. Add butter and stir continuously until butter has melted into the pineapple.
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