A Taiwanese classic with a twist: bite-sized pineapple cakes that melt in your mouth, combining buttery crusts and sweet, tangy pineapple jam.

Preparation

1. Make the Pineapple Jam

1. Peel, core, and dice the pineapple into small pieces.
2. Blend the pineapple to a coarse puree.
3. Cook the puree with rock sugar and maltose over medium heat.
4. Stir constantly to avoid burning until the mixture thickens to a jam-like consistency. Cool and set aside.

2. Prepare the Crust

1. Combine all-purpose flour, sugar, milk powder, and corn starch.
2. Mix in the salted butter and egg yolks to form a smooth dough.
3. Divide the dough into 12g portions and the jam into 10g portions.

3. Assemble

1. Flatten a dough portion and wrap it around a jam portion, sealing the edges.
2. Shape into your preferred form (square or round).

Baking

1. Preheat the oven to 180°C (350°F).
2. Mix 1 egg yolk, honey, and butter for the glaze.
3. Brush the glaze onto the cakes and bake for 25 minutes.
4. For a shinier finish, apply a second coat of glaze and bake for an additional 8 minutes.

Tips and Storage

• These mini cakes can be stored in an airtight container for up to 1-2 weeks.
• Add a second layer of glaze for a shinier appearance.

Enjoy these delightful mini pineapple cakes, perfect for gifting or savoring with tea!