Taiwanese Pineapple Tarts/Shortcakes http://rasamalaysia.com/taiwanese-pineapple-tarts-recipe/
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Taiwanese Pineapple Tarts


Taiwanese Pineapple Tarts/Shortcakes Recipe


2 stick butters (1 stick of butter = 113 grams)
1/2 Tbsps shortening
2 Tbsp icing Sugar
1 egg
1 tsp pineapple essence (optional)
3 cups All Purpose Flour
2 Tbsps Milk Powder
2 Tbsp Cornflour


Cream butter, shortening and icing sugar till light and fluffy for around 8 minutes.

Add in egg and essence if using.

Fold in all purpose flour, cornflour and milk powder. Refrigerate for 20 minutes.
Divide dough into 30 pcs and wrap with the pineapple filling.

Press it onto the square mould and bake it at 170 celcius for 15 – 20 minutes and turn it around to bake for another 15 minutes or till brown.

Pineapple Paste

(adapted from http://www.zesterdaily.com/baking/378-taiwanese-pineapple-cakes)


12 oz. (weight) peeled, cored, diced pineapple (from 1 pineapple)
1 pound 4 ounces of peeled, seeded, diced winter melon (from about 2½ pounds winter melon wedges)
3/4 cup granulated sugar
1/2 cup maltose syrup


Place the pineapple in the bowl of a food processor and pulse until pureed, stopping and scraping the sides of the bowl occasionally, 18 to 20 pulses. Pour into a Dutch oven.

Place the winter melon in the food processor and pulse until very finely shredded, 20 to 22 pulses. Transfer to the Dutch oven.

Cook the combined mixture over medium-high heat, stirring occasionally, until most of the liquid has evaporated and the winter melon begins turning translucent, about 20 minutes.

Reduce the heat to medium, add the sugar, and cook until the mixture has thickened, about 8 minutes.
Stir in the maltose syrup and cook, stirring constantly, until mixture is very thick, sticky, and uniformly light amber in color, 10 to 12 minutes.

Transfer mixture to a shallow bowl and refrigerate until cool. Divide into 1 Tsp each.

Cook’s Note:

You can also buy the ready made paste from baking supply shop around Taiwan.

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27 comments... read them below or add one

  1. Linda Martin via Facebook says:

    Are they easier than the traditional Nyonya pineapple tarts? Do they still have the sweet/salt taste?

  2. Linda Martin via Facebook says:

    One more question, what is maltose syrup. I live in a small town in Perak, Malaysia, so I hope it’s not something that’s tricky to buy.

  3. Judy Pantekoek via Facebook says:

    my favourite.

  4. Lail | With A Spin says:

    I’ve had these in Singapore and they are delicious. Love your photos.

  5. Lisa Lim DeBroeck via Facebook says:

    I am planning to make pineapple tarts …. will be my first try.

  6. Members says:

    Hello there, just became alert to your blog through Google, and found that it is truly informative.
    I’m gonna watch out for brussels. I will appreciate if you continue this in future. Many people will be benefited from your writing. Cheers!

  7. jguan says:


    I love these little treats too and I’m thrilled you posted a recipe! I live in an area where I don’t have access to winter melon. I did some research and it seems like I can substitute it for zucchini? Someone even mentioned using the white part of a watermelon! Apparently once boiled you hardly will notice a difference. What are your thoughts and ideas?

    Thanks so much!

  8. Linda says:

    Hi! What type of Milk Powder should I use? Brands like Anlene, can it be used? And if I can’t find maltose syrup, could I substitute it with corn syrup?

    Many thanks!

  9. Jayne says:

    I’ve been eating this for ages not knowing it’s actually Taiwanese style! I actually love any kind of pineapple tart, as long as the pastry is meltingly tender and the filling still has bits of crunchy pineapply bits in it. Recently I was given a pack of Taiwanese style pineapple tarts and they were really innovative. There were 4 flavours: Pinenuts, coconit, sesame seed & plain. Surprising how well all these components went with the pineapple paste. I might attempt your pastry recipe :-)

  10. noobcook says:

    I’m quite crazy over Taiwanese pineapple cakes and will buy back boxes of my favourite brand after every trip. Kudos for re-creating them so beautifully in your kitchen!

  11. My parents went to Taiwan recently and they bought me a bunch of the pineapple shortcakes. They are so delightful, especially after reheating in the oven for 10 minutes. Since I can’t always get my hands on these goodies, I gotta try this recipe one day.

  12. Linda Cross via Facebook says:

    sounds yummy

  13. pineapple shortcakes are some of my favorites!! I’ve been thinking of making them for a while. Thanks for sharing the recipe.

  14. treefrog says:

    Wow, thanks for clearing that up! I’ve had some excellent Taiwanese pineapple cakes that were given to me by friends, they were very pineapple-y in flavor with buttery crusts. I’ve tried to buy various brands from Asian grocers in the US and there’s not much pineapple in them! I’ve been so disappointed to see the second ingredient in the pineapple paste filling was usually wax gourd. I thought I’d been ripped off! Now I know that is a style, I guess I will have to go back to making my own tat nenas….

  15. lexington says:

    what is winter mellon

  16. Susan says:

    These look fabulous. Question: if I can’t find winter melon locally, could I make the filling all pineapple? Would that be wrong?

  17. Sandra says:

    Hi, what type of square moulds are we supposed to use? Ring moulds? Or is there a special mould?

  18. Serene says:

    Hi Rasa Malaysia,

    Thanks for sharing this! They look amazing. Just wondering about the recipe – what kind fof shortening and milk powder do you use? Do you use butter or vegetable shortening? And for milk powder – do you use baby’s formula? Thanks a lot.

  19. Christina says:

    Love your recipes!! Question, when you use corn flour, is that the same as corn starch? Thank you

  20. Benjamin887 says:

    Hello! I would like to make these Taiwanese shortcakes very soon. If I make them one month in advance (one month before Chinese New Year) and put them in the freezer, will they be good to eat again? If so, how long will I have to defrost them?
    Thank you!

  21. Benjamin887 says:

    Hello! I would like to make these one month before Chinese New Year. I Wonder if I can cook them and freeze them to store them longer. Will they keep their nice texture and their nice taste?
    Thank you very much and great recipes!

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