Table of Contents
Feng Li Su 凤梨酥 often translated as pineapple cake, is a beloved Chinese-style pastry rich in cultural symbolism. It features a buttery, crumbly crust filled with golden candied pineapple. Traditionally shaped into neat squares, it is rich yet refreshing at the same time – simple, satisfying, and deeply nostalgic.
Feng Li {凤梨} is the Chinese name for pineapple and carries auspicious meanings tied to prosperity and good fortune. Su {酥} refers to the rich, flaky shortbread-style crust that defines this pastry.
I have long wanted to recreate this iconic Taiwanese pineapple cake in my own kitchen. I am so glad I finally did. This modern version uses simple, wholesome ingredients, yet delivers the same nostalgic flavor. It has officially earned a spot on my “regular-to-make” list.
Feng Li {凤梨} or Bo Luo {菠萝}?
It is worth noting that pineapple goes by different names across China. In southern regions, people call it Feng Li {凤梨}. In northern China, they become Bo Luo {菠萝}. These differences reflect the rich regional diversity of Chinese language and food culture.
Similar examples appear throughout Chinese cuisine. Northerners call pork ham hock Zhou Zi {肘子}, while in the Yangtze River Delta, it is known as Ti Pang {蹄膀}. Same ingredient. Different names. Deeply rooted traditions
Literal Breakdown of Pineapple Cake Chinese Name
- 凤 (fèng) – Phoenix
The spiky crown of a pineapple often reminds me of phoenix feathers. The phoenix is a beloved auspicious creature in Chinese culture. The word Feng also sounds elegant and has long been a popular choice for female names. - 梨 (lí) – Pear
While it literally means pear, here it refers to pineapple as a whole term rather than the fruit itself. - 酥 (sū) – Flaky, buttery pastry
This character perfectly describes the tender, crumbly shortbread crust.
A Brief History of Feng Li Su
Feng Li Su can be traced back to the early to mid-20th century. It rose to iconic status in Taiwan during the 1970s. Today, it is a must-have treat for major celebrations, including Lunar New Year and the Mid-Autumn Festival.
Feng Li Su {凤梨酥 Pineapple Cake} Recipe
Feng Li Su 凤梨酥 often translated as pineapple cake featuring a buttery, crumbly crust filled with golden candied pineapple.
Ingredients
Pineapple Filling:
- 1 pineapple, ripe,
- 50 g cane sugar
- 1 tbsp maple syrup
Crust:
- 250 g butter, or use a combination of butter and coconut oil or avocado oil. For every part of butter, use 80% of coconut oil or avocado oil.
- 1 egg
- 30 g cane sugar, organic unrefined, grind into powder
- 40 g milk powder
- 20 g blanched almond flour
- 325 g all purpose flour, organic unbleached preferred
Instructions
Make the Candied Pineapple Filling (Prepare in Advance)
- Choose a very ripe, fresh pineapple. Peel it completely, including the eyes.
- Cut the pineapple into bite-size pieces, including the core. Add them to a food processor and pulse until coarsely chopped.
- Transfer the chopped pineapple to a 12-inch hard-anodized frying pan. Add the sugar.
- Set the heat to medium-high. Gently fold and bring the mixture to a boil.
- Reduce the heat and simmer for 15 minutes, stirring occasionally.
- Add the maple syrup. Continue folding until the mixture thickens and reaches a jam-like, gel consistency.
- Remove from heat and let it cool completely before wrapping. Better make it the day before and store in the refrigerator overnight.
Make the Crust
- Use a spice grinder to grind the sugar into a fine powder. Set aside. Gather all ingredients.
- Melt the butter in a large glass mixing bowl in the microwave for 30–45 seconds, until softened and partially melted. If using coconut oil, add it to the bowl before microwaving it.
- Use a hand-held mixer to beat the butter/oil mixture until creamy.
- Add powdered sugar, flour, milk powder, and almond flour.
- Switch to a silicone spatula. Fold continuously until a soft cookie dough forms.
- If using coconut oil or avocado oil and the dough feels too dry, add cold water 1 tablespoon at a time until the dough comes together.
Wrap and Press the Pineapple Cakes
- Brush the pastry press generously with avocado oil.
- Weigh 30 g of dough using a kitchen scale.
- Roll and knead the dough between your palms.
- Using your dominant thumb, press into the center to create a dent.
- Shape the dough into a cup by rotating it in your left palm while forming the walls with your fingers.
- This technique is the same one used for Cantonese mooncakes and Tang Yuan (sweet rice dumplings).
- Spoon about 1½ teaspoons of candied pineapple filling into the center. Gently push down to achieve a fuller filling.
- Close the dough using your right hand. Gently pinch and seal using the base of your thumb and fingers.
- Roll the filled dough between both hands and shape it into a tall egg form.
- Place it on a non-stick baking sheet lined with a non-bleached parchment paper.
- Hover the pastry press over the dough and press down slowly while firmly.
- Repeat until all cakes are shaped.
Bake Feng Li Su
- Preheat the oven to 375°F.
- Bake for 5 minutes, then reduce the temperature to 350°F.
- Continue baking for 20 minutes, until lightly golden.
- Turn off the oven. Remove the baking sheet from the oven and let it cool on a wire rack.
Notes
Pastry Mold, Dough Thickness and Appearance:
- I use a 75 g square pastry mold, but I intentionally use less dough per cake to create thinner, more delicate squares. This thickenss is close to the traditional sytle and allows the pineapple filling to stand out.
- Traditionally, Feng Li Su is plain and square, without decorative patterns. I was only able to find molds with subtle floral design, so I chose to use them. I think they add a beautiful touch while still honoring the spirit of this classic pastry.
Batch Size
- I usually make a double batch at a time. All the cakes shown in the photoes represent double the recipe quantities listed above.
Recommended Products
As an Amazon Associate, I earn a small amount of commission from the qualifying purchases.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 99Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 5mgCarbohydrates 20gFiber 1gSugar 5gProtein 3g
Nutrition information is automatically generated by Create Cards and is provided as an estimate. Because many of my recipes use whole and minimally processed ingredients, the values may not always be exact.