Taiwanese Pineapple cake
Servings: 20
Ingredients
- 150 g butter room temp, softened
- 60 g icing sugar
- 1 egg
- 250 g plain flour
- 1 pinch salt
- 30 g custard powder
- 20 g cornstarch
- 10 g water
Instructions
- Preheat oven to 180C. Beat the softened butter well and add in the icing sugar. Mix well with a spatula or whisk.
- Add in the egg and mix until well combined. Sift in all dry ingredients and water then mix together. Once the dough forms, knead well for 1 min into a homogenous dough. Be careful not to overwork the dough. If it's hot, place it in the fridge to cool and rest for 20mins before trying to shape it.
- Portion into 20g balls. Flatten into a disk arround 1.5mm thick, place 20g of pineapple jam in the centre and gently wrap well. Smooth out any creases or cracks gently and place into your molds. Gently press towards the edges to fill the molds. Flip the mold to make sure it is evenly filled on the other side as well.
- Bake for 20mins or until golden, remove and let cool before unmolding.
