Taiwanese pineapple cake (feng li su)

Preparation

1. 1

   Make the pineapple jam: simmer the diced pineapple with sugar over low heat 45 min until a thick amber jam forms, let cool.

2. 2

   Beat the softened butter with the icing sugar until creamy and pale.

3. 3

   Add the egg then the sifted flour, mix into an even dough without overworking it.

4. 4

   Divide the dough into 20g balls, flatten each into a disc.

5. 5

   Place a spoonful of pineapple jam in the center, close the dough around it into a ball then shape into a small rectangular block in a mold.

6. 6

   Bake in a preheated oven at 170°C for 12 min, flip the cakes, continue 8 min until golden.

7. 7

   Let cool completely before unmolding, the crust should be short and crumbly.