Recipe of Ultimate Taiwanese-style Pineapple Cake Tarts

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The ingredients needed to make Taiwanese-style Pineapple Cake Tarts:

1. Get 2 pineapples
2. Prepare 1 tbs corn syrup or substitute
3. Take 1 tbs honey
4. Get 1/2 cup brown sugar
5. Prepare 1 3/4 cup cake flour
6. Prepare 1/4 cup confectioner's sugar
7. Make ready 1/4 cup dry milk powder
8. Make ready 1 stick (110 g) unsalted melted butter
9. Prepare 1/2 tsp salt
10. Prepare 1 tbs vanilla extract
11. Get 1 egg

With that in mind, we have created our unique rendition of the Taiwanese-style pineapple tarts, that are a perfect combination of savoury, spicy, sweet and chewiness. The recipe written in the book is for making Roselle (洛神) Pineapple tarts. This is my all time favourite Sarawak honey pineapple paste, though costlier than all. The Taiwanese pineapple cake is different from the Singapore/Malaysia pineapple tart that I used to make.

Steps to make Taiwanese-style Pineapple Cake Tarts:

1. Core pineapple and cut into small pieces. Blend them into a paste, then sauté them without oil until they become darker and more paste-like (will take 20-30 minutes). Mix periodically. Optional: add 1 tbs corn syrup and 1 tbs honey to mixture.
2. Let pineapple paste cool in refridgerator for at least 1 hours.
3. Preheat the oven to 170 degrees Celsius.
4. Whisk in a large bowl: 1 1/4 cup cake flour, 1/2 cup brown sugar, 1/4 cup dry milk powder, 1/4 cup confectioner's sugar, and 1/2 tsp salt
5. In another bowl, melt the butter and when cooled, mix with 1 egg and 1 tbs vanilla extract. Combine dry ingredients with this bowl in quarters.
6. A buttery dough should eventually form. Keep kneading until the consistency is slightly firm.
7. Take a large tablespoon of dough, flatten it, then place the pineapple paste in the center. Wrap the dough around the paste such that no pineapple paste peeks out. Tip: make the dough as flat and even as possible; 70% of the cake tart should be pineapple paste.
8. Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each.
9. Bake at 170 degrees Celsius for 14
10. Minutes or until the bottom appears to have browned. Then flip each tart and bake again for 6 minutes or until the bottom appears browned.
11. Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste.

This is my all time favourite Sarawak honey pineapple paste, though costlier than all. The Taiwanese pineapple cake is different from the Singapore/Malaysia pineapple tart that I used to make. First, the filling contains mashed winter melon instead of pure pineapple. Secondly, it is shaped into a square with a mold, whereas the Singapore/Malaysia version is mostly open-faced. Visitors to Taiwan will likely have enjoyed pineapple cakes 鳳梨酥, which are widely sold and enjoyed throughout the year.

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