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Foolproof Chinese Pineapple Cake (Feng Li Su / 鳳梨酥)

Buttery, crumbly Chinese pineapple cake with tangy fresh pineapple jam filling — no mold required. Tested 4 times. Makes 12–15 cakes.
Prep Time45 minutes
Cook Time30 minutes
Bake Time20 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: Chinese
Servings: 15 cakes
Calories: 195kcal
Author: Emily Reynolds

Ingredients

Pineapple jam filling:

  • 1 medium fresh pineapple about 3 cups grated, or 2 cans crushed pineapple, well-drained
  • ½ cup granulated sugar adjust to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice

Shortbread crust:

  • 1 cup 225g / 2 sticks unsalted butter, room temperature
  • ½ cup 60g confectioners' sugar, sifted
  • 2 large egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups 220g cake flour, sifted
  • 3 tablespoons full-fat milk powder
  • ¼ teaspoon salt

Instructions

Make the pineapple jam:

  • Peel and grate the fresh pineapple on the coarse side of a box grater. Include the core. You should have about 3 cups with juice.
  • Place the grated pineapple and all its juice into a wide non-stick skillet over medium-high heat. Cook, stirring occasionally, for 20–25 minutes until most moisture has evaporated.
  • Reduce to low heat. Add sugar, butter, and lemon juice. Stir constantly for 5–8 minutes until the jam is thick and holds a trail when you drag a spoon through it. Color will deepen to amber-gold.
  • Spread on a plate to cool completely — at least 30 minutes, or refrigerate for 20 minutes to speed up.

Make the shortbread crust:

  • Beat room-temperature butter and confectioners' sugar on medium speed for 3–4 minutes until pale and fluffy.
  • Add egg yolks one at a time, beating well after each.
  • Add vanilla extract and mix.
  • Sift in cake flour, milk powder, and salt. Fold in by hand with a spatula until just combined. Do not overmix.
  • If dough is sticky, refrigerate for 20 minutes.

Assemble and bake:

  • Preheat oven to 325°F (165°C). Line a baking pan with parchment.
  • Portion 30g dough and 15g jam for each cake (or 1 heaping tablespoon dough + 1 teaspoon jam).
  • Flatten the dough in your palm into a 3-inch disc. Place jam in the center. Bring dough up around the filling and pinch firmly to seal. Roll smooth.
  • Place in the lined pan. Press each into a square shape using the flat bottom of a small glass.
  • Refrigerate shaped cakes for 15–20 minutes before baking.
  • Bake 10–11 minutes. Flip each cake with a thin spatula. Bake another 10–11 minutes until pale golden-brown.
  • Cool in pan for 15 minutes. Transfer to wire rack and cool completely — minimum 1 hour before eating.

Notes

  • These taste best on day 2. Make them ahead whenever possible.
  • Dough cracking = dough is too cold or no egg yolks. Fix: warm to room temperature and add an extra yolk if needed.
  • Runny jam = needs more cooking time. Return to pan over low heat and cook until it holds a trail.