Thursday 30 January 2014

Mini Taiwan Pineapple Shortcakes 小小的台式凤梨酥


It’s been awhile since my last post for Bake Along CNY bake.

But I’ve been really busy …

really really busy…

really really busy ...

baking!  :D


Pineapple Fillings
(Home cooked learn from a home base baking teacher)

5 ripe pineapples (mixed honey pineapples with normal Malaysia pineapple to have a sweet and sour texture)
5 cloves
3 sticks cinnamon
180g-200g rock sugar


1.Remove skin and black eyes from pineapples

2.Grate pineapple and throw away the core

3.Add cinnamon sticks and cloves into the grated pineapple. 

4.Cook the grated pineapple over small fire and leave it alone to cook for 45mins. 

5.Add sugar gradually and stir until the sugar is melted into the paste.

6.Turn off the heat.  Remove cinnamon sticks and cloves.  Let the jam cooled down before storing.

Tips from teacher:

1.If use Sarawak pineapple, no sugar is required.

2.Do not use the pineapple immediately after cooked.  It has to store in room temperature in a tight container for at least 2 weeks before use.  If have plan to keep longer, can put in the fridge for as long as 6 months after 3 months of storing in room temperature.

3.If doing open tarts, never egg brush pineapple paste as this will make the paste turn harder.

4.Raw sugar will cause the colour of the pineapple paste to turn darker.  Use rock sugar instead.


Make 25 pcs.

250g       Unsalted butter
30g         Icing sugar
3              Egg yolks
1 tbsp      Condense milk
380g       Cake flour
60g         Milk powder


1.Preheat the oven at 165°C and line the tray with baking paper.

2.Beat butter and icing sugar together until the colour turn pale.

3.Sift flour together with milk powder and set aside.

4.Add egg yolks and follow by condense milk.  Mix well.

5.Mix the sifted flour and milk powder into the mixture and mix well.

6.Roll dough into a ball of 12g and roll pineapple into a ball of 8g.  Flatten the dough and wrap it with pineapple fillings. 

7.Press the wrapped dough with pineapple into the pineapple tarts mould as shown in the pic.  Spread it evenly to fill up the mould and slowly press out the printed pineapple dough from the mould.

8.Place the printed pineapple dough onto the baking tray lined with baking paper.  Bake in preheated oven 165°C for 25mins or until light golden brown.


After …


  1. it seems that many bloggers are baking the taiwanese pineapple tarts this year...and yours look just as great, very pretty flower shaped tarts and thanks for sharing the tips.

  2. Hi, may I know where can I buy this mould, have been looking around for it. Thank you.