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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.
Taiwanese pineapple cakes are really more like a cookie, but they are usually referred to as cakes. Some people also refer to them as tarts. Whatever you call them, just call them tasty. The first time I had a pineapple cake; which was several years ago, it was love at first bite.
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.
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