Pineapple Cakes or Pineapple Tarts (Feng Li Su in Taiwanese) are a pastry of pineapple jam covered in a flaky shortbread crust.
Desserts, Fruit

Asian Pineapple Cakes or Tarts (Feng Li Su)

These Pineapple Cakes or Pineapple Tarts (Feng Li Su in Taiwanese) are a delightful pastry of pineapple jam covered in a flaky shortbread crust.

Pineapple Cakes or Pineapple Tarts (Feng Li Su in Taiwanese) are a pastry of pineapple jam covered in a flaky shortbread crust.

We needed a fruit can to make a vase for the Kindergarten May Day “flower store”. Didn’t he pick out some beauties!May Day flowers


I ended up buying two cans of pineapple because they were on sale. I knew I would use the juice to make Hawaiian Bread, but I struggled to come up with what to make with the fruit. My friend Tola suggested a stir fry with beef and peppers and the chunk pineapple, but I knew my guys would never go for it. Then I remembered the Pineapple Cakes someone always brought into the office for Chinese New Years.

Pineapple Cakes - Pineapple Tarts - Feng Li SuThey were these delicious little squares of flaky crumbly crust filled with a scrumptious pineapple filling. Oh yeah, that’s what I wanted. But, I had no idea what they were called or how to describe them in order to search for a recipe.

I went with a simple “Chinese pineapple filled…” and up popped a bunch of recipes from a variety of Asian cultures: Malaysia, Thailand, Taiwan, etc. I found out many commercial bakeries in Asia use part pineapple and part Winter Melon for the filling. I had no idea what Winter Melon was, and I only wanted pineapple anyway. And after more digging I found they are called Feng Li Su in Taiwan where they have the square shape I remembered.

I ended up mixing and matching a few different recipes because More Than Bread used fresh pineapple, but the crust ingredients looked like it would make the shortbread like crust and hers had the familiar square shape. I used the filling from Rasa Malaysia but reduced it to 2 cans and omitted the cloves because I wanted it pure pineapple.

I followed Phoebe’s advice and weighed the ingredients, which made the 1/2 egg more precise than eyeballing it. But, I am not sure it is something you need to stress over too much. Both US measures and grams are listed below for your convenience.

The recipe is easy to make, but reducing the pineapple takes some time and of course shaping each one takes a bit more. I didn’t have the molds you are supposed to use so I just shaped them into a square by hand. The dough is pliable so it is simple task.

The crust was not as crumbly as the ones I remembered. They were much more like shortbread. Meaning THEY WERE BETTER! Seriously, these were so fabulous that I bought two more cans of pineapple to make them again. And this time I promise to share with my mother.

Pineapple Cakes

Serves16
Prep time15 minutes
Cook time1 hour
Total time1 hour, 15 minutes
Meal type Dessert, Fruit
Occasion New Years Eve
Region Asian
Website More Than Bread
Pineapple Cakes or Pineapple Tarts (Feng Li Su in Taiwanese) are a pastry of pineapple jam covered in a flaky shortbread crust.

Ingredients

    jam

    • 2 cans 20 ounce size pineapple chunks (rings or crushed can be used, may effect quantity)
    • 1/3 cup sugar (66.7g)

    pastry

    • 1.5 cups cake flour (150g)
    • 7 tablespoons unsalted butter (100g)
    • 4 tablespoons powdered sugar (30g)
    • 1/2 Large egg, slightly beaten (25g)
    • 4 tablespoons powdered milk (30g)
    • 1/4 teaspoon salt

    Note

    One fresh pineapple can be used instead of the two cans.

    The ratio of filling to dough should be about 1:1.

    Directions

    jam
    Drain pineapple and reserve juice for another recipe. Squeeze fruit to release excess liquid. Pulse in the food processor a few seconds to break it up into bits. Put into large non-reactive skillet.
    pineapple in skillet for Feng Li Su
    Add sugar to pineapple and cook over medium heat until mixture is thick and caramelized, about 30 minutes. Let cool completely.
    caramelized pineapple filling for Feng Li Su
    pastry
    Preheat oven to 350 degrees. Cream together butter and sugar. Add the beaten egg and mix until incorporated.
    Sift in flour, milk powder and salt to the butter mixture to form a soft dough. Do not over-mix. Divide into 16 balls. Divide jam into 16 balls.
    jam balls on pan
    cakes
    Flatten pastry ball with your hand, put jam ball on top.
    ratio of jam to pastry dough - thatrecipe.com
    Work the dough around the jam until it is completely covered, then shape into a small square.
    working dough around jam - Feng Li Su - thatrecipe.com
    Place on cookie sheet and repeat with remaining balls. Bake until pastry starts to brown, about 20 minutes. Move cakes to rack to cool.
    Feng Li Su ready to bake

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    Until next time, happy eating.
    ~Audrey

     

     

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