Taiwanese Pineapple Cake with Red Bean Paste
Delight in a Taiwanese classic where buttery pineapple cake finds harmony with the sweet earthiness of red bean paste.
Preparation
Get these tasks done before you start cooking.
Preparing the Pineapple Filling
- 1
Cook pineapple mixture
Place chopped pineapple, sugar, and lemon juice in a saucepan over medium heat.
- 2
Thicken filling
Cook while stirring until thickened and most of the liquid has evaporated.
- 3
Cool the filling
Let cool and refrigerate until ready to use.
Tip: Ensure the pineapple filling is not too watery to prevent soggy cakes.
Preparing the Red Bean Paste
- 1
Boil red beans
Rinse soaked red beans and boil in water until soft, about 60 minutes.
- 2
Mash beans with sugar
Blend or mash the beans until smooth, then add sugar and water.
Tip: Use a food processor for a smoother red bean paste texture.
- 3
Thicken paste
Cook over low heat until thickened. Allow to cool.
How to Make Taiwanese Pineapple Cake with Red Bean Paste
Total time: 2 h · Yields 4 servings
- 1
Prepare dough
Cream the butter and powdered sugar until fluffy, then incorporate the egg yolk. Gradually add the flour and cornstarch until a soft dough forms.
- 2
Fill the cakes
Flatten dough into discs, place a spoonful of pineapple and red bean paste, then shape into a square.
- 3
Bake cakes
Place the cakes in molds and bake at 350°F (180°C) for 15-20 minutes until golden.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container at room temperature for up to 3 days.
Can I make this ahead?
Yes, both the fillings and dough can be prepared a day in advance.
Can I substitute the red bean paste?
Yes, sweetened mung bean paste is a great alternative.
Is there a gluten-free option?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I freeze the pineapple cakes?
Yes, freeze unbaked cakes and bake from frozen, adding 5-7 minutes to the baking time.
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