Little pineapple cakes are a common treat from bakeries in Taiwan. They are usually baked in special square pans: these have been adapted.
Two 398 mL cans crushed pineapple
1/3 cup brown sugar (packed)
1/3 cup white sugar
¾ cup butter, at room temperature
1 cup icing sugar
1 egg plus 1 egg yolk
3 cups all-purpose flour
1½ teaspoons baking powder
For the filling, drain the crushed pineapple well using a strainer over a bowl. (Use the juice for something else). Place the strained pineapple in a pot and add the sugars. Bring to a boil and then simmer for 20 minutes, stirring often. Let cool to room temperature.
For the dough, mix butter with sugar, egg, and egg yolk until combined, then add flour and baking powder. Form dough into a large ball. Cover bowl with a plate and chill for at least 30 minutes in the fridge (if chilling for longer than 30 minutes cover plate with a damp tea towel).
Preheat oven to 375°F. Cut dough into 12 equal pieces. On a floured work surface, roll each piece into a rounded square approximately 10 cm wide. Place some pineapple sauce on each square and fold the dough up around the pineapple to form a ball. Place in a muffin pan lined with muffin papers. Bake for about 20 min or until golden. Let cool.
Tested and Pictures by Nancy Weir, WICC Admin.