Taiwanese Pineapple Tarts/Shortcakes
Taiwanese Pineapple Tarts
Taiwanese Pineapple Tarts pictures (4 of 5)

(You can get all Chinese New Year recipes here, including baking, cakes, savory and dessert recipes.)

For Chinese in Malaysia and Singapore, and those who live overseas, this time of year means one thing: baking time for the upcoming Lunar New Year. As the year of Snake is just barely two weeks away, every household is busy prepping for the upcoming new year. Spring cleaning, shopping for Chinese New Year‘s foods and goodies for friends, families, and clients, buying new clothes and shoes, and most definitely, making batches of batches pineapple tarts, peanut cookies, kuih bangkit, and more.

Everywhere you go, you will see vendors, shops, hawkers selling their Chinese New Year cakes, and one of the most popular items is pineapple tarts. On Rasa Malaysia, I have shared a couple of recipes here and here, but this year, I have decided to ask my contributor Ho Siew Loon to share a Taiwanese pineapple tarts/shortcakes recipe, which is no less tasty than the regular ones.

Taiwanese Pineapple Tarts

Personally, I prefer Taiwanese pineapple tarts/shortcakes, or 凤梨酥, which is a must-buy whenever I go to Taiwan, or Taiwanese-style bakeries. They are rectangles or squares in shape, rich, crumbly, buttery, and filled with a decadent filling. I just can’t stop eating them, and they are especially great with tea.

This Chinese New Year, perhaps you can try making these Taiwanese pineapple tarts. I am very sure you will love them. And here is what Siew Loon has to say about perfecting her Taiwanese pineapple tarts/shortcakes recipe.

“I must say that I have been doing a lot of research and tried a lot of recipes on this little favorite snack. I have just lost count on how many types of pineapple shortcakes I have eaten in order to come out with this recipe. I shared some of my homemade ones with Bee and she loves them and thinks that I should share it with the readers of Rasa Malaysia.  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. I hope you enjoy my Taiwanese pineapple tarts/shortcakes recipe! — Siew Loon”

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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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