Taiwanese Pineapple Cake with Butter Shortbread Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Buttery shortbread crust encases a sweet and tangy pineapple jam filling, a beloved Taiwanese pastry perfect for gifting or afternoon tea. This Chinese-inspired recipe, ready in about 65 minutes, layers all-purpose flour, unsalted butter, cold and cubed, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 25 min Serves 12 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 1/2 cups all-purpose flour, 1/3 cup powdered sugar, 2 tbsp milk powder, and 1/4 tsp salt. Add 3/4 cup cold cubed unsalted butter and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.
  2. Step 2: Add 1 large egg yolk and gently knead the dough just until it comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  3. Step 3: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  4. Step 4: Divide the dough into 12 equal portions. Flatten each portion into a small disc and place 2 tbsp pineapple jam in the center. Fold the dough around the jam and shape into a neat square or rectangle.
  5. Step 5: Place the filled pastries on the prepared baking sheet about 1 inch apart. Bake for 20-25 minutes until the crust is lightly golden.
  6. Step 6: Let the cakes cool completely on a wire rack before serving to allow the filling to set.

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