December 14, 2012

Taiwanese Pineapple Cakes

I was so excited to stumble on this recipe! I'm not sure if these are authenticate Taiwanese, but I think the girl that made them is. No matter, it reminds me of when we had pineapple in Taipei. It was the most sweetest pineapple we've ever tasted. Seriously yum. You'll want to click thru to her recipe to see the pictures as she made them.

Makes 20 small pastries filled with pineapple jam
For the pineapple jam:
1 medium pineapple (about 450g of edible pineapple), chopped finely
¼ cup caster sugar
scant ¼ cup golden syrup
1 tsp cornstarch + 1 tsp water, mixed into a slurry

For the dough:
1 stick salted butter
¼ cup shortening
½ cup confectioners sugar
2 large eggs
1½ cups all purpose flour
¼ cup corn starch
½ tsp baking soda

First make the pineapple jam. Combine the chopped pineapple with the sugar and syrup in a heavy bottomed saucepan and cook on low to medium heat for about 20-30 minutes while constantly stirring. Once the mixture has cooked down and thickened up, mix the cornstarch slurry into the pineapple and cook for another few minutes. Scrape mixture into a bowl and refrigerate until cool.
To make the pastry, cream the butter, shortening, and confectioners sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated then mix in the flour, corn starch, and baking soda until just combined. It will be a very soft dough but if it seems too sticky to handle, mix in a little more flour a tablespoon at a time. Let the dough firm up in the fridge while you portion the pineapple jam.
Portion the jam into 20 equal sized balls by dusting your hands with powdered sugar.
Portion the dough into 20 equal pieces.
Assemble the cakes by liberally dusting your work surface and hands with flour and flatten the dough into a circle. Place a ball of jam in the center of each flattened dough piece and fold up the corners and use a knife or a dough scraper to shape the sides.
Preheat the oven to 350˚.
Bake the cakes on a parchment or silpat lined baking sheet and bake for about 20 minutes, flipping the cakes over with a spatula half way through. Be very careful while flipping as they will be very soft at this point. They should be lightly browned on both sides. Let cool on the sheet for 5 minutes then transfer to a cooling rack to cool to room temperature.

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