Taiwanese Pineapple Tarts/Shortcakes
The taste of Taiwanese pineapple paste (jam) is quite different from the Malaysian/Singaporean version as it is mainly made of winter melon and flavored with pineapple essence instead of the real pineapple fruit.**Pineapple Paste is adapted from http://www.zesterdaily.com/baking/378-taiwanese-pineapple-cakes
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stick butter
- 1/2 tablespoon shortening
- 2 tablespoons icing sugar
- 1 egg
- 1 teaspoon pineapple essence (optional)
- 3 cups all-purpose flour
- 2 tablespoons milk powder
- 2 tablespoons corn flour
- 12 oz (350g) pineapple (peeled, cored, diced (from 1 pineapple))
- 1.4 lbs (635g) winter melon (peeled, seeded, diced (from about 2½ pounds (1.25kg) winter melon wedges))
- 3/4 cup granulated sugar
- 1/2 cup maltose syrup
Instructions
- 1
Cream the butter, shortening, and icing sugar until light and fluffy, about 8 minutes. Add the egg and essence, if using.
- 2
Fold in the all-purpose flour, corn flour, and milk powder. Refrigerate for 20 minutes.
- 3
Divide the dough into 30 pieces and wrap each with the pineapple filling. Press it into a square mold and bake at 170°C (338°F) for 15-20 minutes. Turn it around and bake for another 15 minutes or until brown.
- 4
Pineapple Paste