Feng Li Su (Taiwanese Pineapple Cake)

Name: Feng Li Su (Taiwanese Pineapple Cake)
Yield: 12
Cuisine: Taiwan
Ingredients: Fresh pineapple, peeled and finely chopped — 800 g (1.75 lb); Sugar, for the filling — 150 g (¾ cup); Butter, softened, plus more for greasing — 200 g (¾ cup + 2 tbsp); Powdered sugar — 80 g (⅔ cup); Egg yolk — 1; Allpurpose flour — 280 g (2¼ cups); Milk powder (optional, for richness) — 20 g (2½ tbsp); Of salt — pinch

The Quirky Foodster Team

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Servings

Ingredients

Fresh pineapple, peeled and finely chopped — 800 g (1.75 lb)
Sugar, for the filling — 150 g (¾ cup)
Butter, softened, plus more for greasing — 200 g (¾ cup + 2 tbsp)
Powdered sugar — 80 g (⅔ cup)
Egg yolk — 1
Allpurpose flour — 280 g (2¼ cups)
Milk powder (optional, for richness) — 20 g (2½ tbsp)
Of salt — pinch

Method

Make the pineapple filling: cook the finely chopped pineapple with sugar in a saucepan over medium heat, stirring frequently, for 45–60 minutes until the mixture reduces to a thick, jammy paste that holds its shape when mounded on a spoon. Let cool completely.
Make the pastry: cream the softened butter and powdered sugar together until light and fluffy, about 3 minutes. Beat in the egg yolk.
Sift in flour, milk powder if using, and salt, mixing gently until just combined into a soft, slightly crumbly dough. Chill for 20–30 minutes.
Preheat oven to 170°C (340°F). Grease small rectangular molds if using, or prepare to shape by hand.
Divide the pastry dough into 12 portions. Flatten each into a small disc, place a spoonful of the cooled pineapple filling in the centre, and wrap the dough around the filling, sealing it completely. Press into molds if using, or shape into small rectangular blocks by hand.
Place the filled cakes on a baking sheet and bake for 18–22 minutes until pale golden on top and lightly golden at the edges, being careful not to overbake as the pastry should remain pale and tender rather than deeply browned.
Let the cakes cool completely on a wire rack before serving or packaging, as they firm up as they cool.

Introduction: Feng li su, small buttery pastries filled with a sweet-tangy pineapple jam, are among Taiwan’s most iconic giftworthy treats, sold in beautifully packaged boxes at bakeries and airports across the island.

Cultural Background: Feng li su, small buttery pastries filled with a sweet-tangy pineapple jam, are among Taiwan’s most iconic giftworthy treats, sold in beautifully packaged boxes at bakeries and airports across the island. Its name is a homophone for “prosperity arrives” in Taiwanese, making it a popular gift for celebrations and visits.

Tips: Cooking the pineapple filling low and slow until very thick and jammy is essential — a filling that’s too wet will make the pastry soggy and difficult to shape.

Variations: A small amount of winter melon paste is traditionally blended into the pineapple filling in some recipes to balance the tartness and add smoothness.

Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks; freezes well for up to 2 months.

Reheating: Not applicable — served at room temperature.

FAQs:

Q: Can I use canned pineapple for the filling?

A: Fresh pineapple gives the best flavour and texture, but well-drained canned pineapple can work in a pinch, with adjusted cooking time since it contains less fibre.

Q: Do I need special molds to make these?

A: Small rectangular pastry molds give the traditional shape, but the cakes can also be shaped by hand into small blocks without special equipment.

Q: Why is feng li su a popular gift in Taiwan?

A: Its name sounds like “prosperity arrives” in Taiwanese, making it a favoured gift symbolizing good fortune for visits, celebrations, and holidays.