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The Hirshon Taiwanese Pineapple Cake - 鳳梨酥

The Hirshon Taiwanese Pineapple Cake – 鳳梨酥

  • Total Time: 0 hours


Units Scale
  • Pineapple Jam Filling:
  • 1 pineapple
  • 30g (2 Tbsp.) maltose
  • 30g (2 Tbsp.) Lavender honey (TFD change – original recipe is all maltose, replace with that for authenticity)
  • 30g (2 Tbsp.) sugar
  • 10g (2 tsp.) lemon juice
  • 10g (2 tsp.) unsalted butter
  • 10g (2 tsp.) matcha powder (TFD addition – omit for classic recipe)
  • 5g (1 tsp.) five spice powder (TFD addition – omit for classic recipe)
  • ***
  • Pastry:
  • 200g unsalted butter
  • 60g sugar
  • 1/2 tsp. salt
  • 2 egg yolks
  • 50g milk powder
  • 200g cake flour
  • 40g cornstarch


  1. Slice off the crown and bottom of the pineapple and trim off the thick fibrous skin, then cut out the eyes. Remove the core of the remaining pineapple and discard.
  2. Place the cleaned fruit into the food processor and blend it into very small pieces, basically a mince. Do not puree it.
  3. Cook the pineapple mince over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple mince is about to dry, reduce to low heat, and continue to simmer.
  4. Now add the sugar, honey, lemon juice, and maltose.
  5. Add all other filling ingredients, stir and cook down until the filling is ready – when it becomes thick like jam.
  6. Refrigerate for an hour until it becomes slightly hardened.
  7. Prepare the pastry:
  8. Add the sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
  9. Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
  10. Keep it in the refrigerator for two hours, or until it is hardened.
  11. Wrapping the filling:
  12. Transfer some of the filling to the center of the pastry.
  13. Fold the pastry to encase the filling inside.
  14. Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
  15. Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
  16. 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.
  17. Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
  18. Bake for another five to ten minutes, or until golden brown.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 913.92 kcal
  • Sugar: 56.13 g
  • Sodium: 353.54 mg
  • Fat: 48.53 g
  • Saturated Fat: 29.82 g
  • Trans Fat: 1.72 g
  • Carbohydrates: 114.12 g
  • Fiber: 4.61 g
  • Protein: 10.76 g
  • Cholesterol: 198.06 mg
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