Bank Holiday Weekend III ~ Osmanthus & Pinepple Squares

Photo taken by Sei-Him Cheong

Pineapple cake is so popular in Taiwan, almost every tourist is sure to get them as souvenirs, at least I did.

I have travelled to Taiwan twice, I bought boxes of pineapple cakes every time.

I wrote boxes, one for myself & couples for my family & friends.

People call it cake but actually it's more like a biscuit to me, not crispy but soft with a chewy pineapple filling.

I would rather call the ones I made pineapple squares, even though there're not perfect squares.

Photo taken by Sei-Him Cheong


This isn't the first time I make these, only adding osmanthus for a re-invention.
Yes, osmanthus again.
I have plenty of it to play around with.

Recipe (32 squares):

adapted from here (Chinese)

Osmanthus & pineapple filling:

570g canned pineapple

60g corn flour

100g sugar

2 tbsp dried osmanthus (optional)

Drain pineapple to remove the syrup, then blend all ingredients in a food processor.

Cook in a microwave for 5-8 min until thickened, stir in between of cooking.

Leave to cool.

Biscuit shell:

200g unsalted butter

1 egg

60g icing sugar

60g milk powder

75g corn flour

225g plain flour

Beat butter & icing sugar until pale & fluffy.

Add egg & beat until well combined.

Sift in all the flours & fold until just combined.

Divide the dough into 32 equal rounds.

Flatten the dough & wrap around the pineapple filling.

Arrange into a square mould or moulds of your choice, gently remove the dough from the moulds.

Place the dough on a baking tray & bake in a preheated oven at 175'C for 20 min until light brown.