Taiwan / Dessert
Pineapple cake
Squares of shortcrust with a dense filling of reduced pineapple and winter melon.
Ingredients
- Pineapple, peeled1 kg
- Winter melon500 g
- Sugar150 g
- Maltose syrup80 g
- Flour300 g
- Butter200 g
- Milk powder40 g
- Grated hard cheese40 g
- Icing sugar60 g
- Egg yolks2
- Cornflour40 g
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Grate the pineapple and winter melon coarsely and press out the juice through muslin.
Reduce the pressed juice separately by half; it goes back into the filling as a concentrate.
Cook the pulp with the sugar and maltose on a low heat for an hour, stirring every five minutes.
Add the reduced juice and cook the filling until a spatula leaves a trail on the pan.
Beat the butter with the icing sugar, yolks, milk powder, cheese and salt, and work in the flour and cornflour.
Chill the dough half an hour, divide it into balls and flatten each in your palm.
Wrap a ball of filling in the dough, press it into a square mould and bake at 170 °C for twenty-five minutes, turning it halfway.
