Spent a fun day in the kitchen surrounded by the aroma of freshly baked treats, and huddled together with friends to take on the challenge of mastering Feng Lai Su (鳳梨酥), those delightful Taiwanese pineapple cakes. Yep, that’s how my day rolled yesterday– an adventure into the world of pastry-making I won’t soon forget.

I’ve enjoyed these tasty pineapple cakes on numerous occasions, but making them from scratch? That was a whole new ballgame. But you know what they say, “The best way to learn is by doing,” and boy, did we learn a lot! From the intricacies of the dough to the luscious pineapple filling, every step was a pleasant surprise.

Join me for a casual baking session as we explore its history and unravel the origins of these pineapple cakes. It was my first time making them, but definitely won’t be my last!

Journey into Delicious History

These delectable pineapple cakes, which are loved globally, aren’t just a modern treat. They come with a rich and intriguing history, dating back to their origin in Taiwan.

These sweet treats first emerged during the early 20th century in Taiwan, a time when the island was under Japanese rule. Initially inspired by Western pastries, particularly the buttery, flaky crusts, and then influenced by local Taiwanese ingredients, Feng Lai Su was born as a fusion of culinary traditions.

Now, the name “Feng Lai Su” is as lovely as the cakes. In the Hokkien dialect, “Feng Lai” means pineapple, and “Su” refers to pastry. Pineapples weren’t just picked for their tropical goodness; they also carried a symbolism of wealth and prosperity, making them perfect for celebrations.

Over the years, Feng Lai Su has taken on various forms, adapting to suit different tastes. Traditional recipes call for a sweet, tangy pineapple filling encased in a tender, buttery pastry shell. These delightful pastries quickly became iconic in Taiwan and are now enjoyed as a symbol of hospitality and warm-heartedness.

As time passed, Feng Lai Su’s popularity grew beyond Taiwan’s borders. These delightful bites have traveled far and wide, winning hearts and taste buds everywhere they go. They’re not just pastries; they’re a taste of Taiwan’s culinary heritage.

So, as we delve into the art of making Feng Lai Su, let’s savour not only the flavours but also the rich history behind these beloved pineapple cakes.

Why You Will Love Pineapple Tarts

My son, who isn’t particularly fond of sweets or cakes, absolutely adores these Taiwan pineapple tarts. They’ve got this amazing sweet and tangy taste that just hits the spot. They symbolize warmth and prosperity and evokes nostalgia, reminding people of family gatherings. They have traveled globally, capturing hearts across cultures. It’s that blend of flavours, the cultural significance, and that comforting sense of tradition that makes them a favourite for so many people.

Making Feng Lai Su – A Sweet Day in the Kitchen

We grabbed some flour, had a good laugh, and got creative as we dove into the process – from peeling and chopping fresh pineapples to crafting the perfect cake batter. Sure, it was a long journey, but oh, was it rewarding! 

Traditional Feng Lai Su were made with delicately carved wooden molds. These molds not only shape the cakes but also made beautiful imprinted patterns, enhancing their visual appeal.

In addition to wooden molds, rectangular metal molds are also commonly used. They are often made from materials like aluminum, and more commonly used. They not only made our pineapple cakes look incredibly neat but also gave them a nice texture. It was straightforward and simple – you pop the dough and filling in, press them together, and voilà! It took a couple of attempts to nail it, but once we got the hang of it, every cake turned out just as good as the one before.

While traditional wooden and metal molds are the most common, some bakers also use silicone molds for convenience. Silicone molds are flexible and non-stick, making it easier to remove the cakes. However, they may not impart the same level of intricate detailing as wooden molds. Ultimately, the choice of molds depends on personal preference and the desired outcome. Wooden molds are favoured for their traditional touch, while metal molds are appreciated for their durability and consistent results. Silicone molds offer convenience, especially for those who are new to baking Feng lai su.

The moment we pulled those golden, fragrant pineapple cakes out of the oven, the kitchen was filled with an aroma that was incredibly blissful. I mean, it was like a warm, buttery hug for our senses. Each bite was a taste of our hard work and patience, and let me tell you, it was pure deliciousness. The pastry was so flaky and delicate, and the pineapple filling was the perfect blend of sweet and tangy. And the best part? We didn’t let any part of those pineapples go to waste. We squeezed every drop, making fresh, sweet pineapple juice that tasted like sunshine in a glass! 

In the end, it’s not just about the delightful taste or the cultural significance; it’s the entire experience of making and sharing pineapple tarts that truly makes them special. From making the perfect buttery crust to spooning in that divine pineapple filling, every step is a labour of love and tradition. And let’s not forget the joy of packaging these little cakes, carefully wrapping each one, getting them all set and ready to be shared as gifts. There’s a unique satisfaction in preparing these treats, knowing that they carry not just the flavours of pineapple and butter but also the warmth of tradition and the love with which they were made.

Pineapple tarts are more than just a dessert; they are a celebration of heritage, togetherness, and the simple pleasures of sharing something wonderful with others. It might have taken time, effort, and a lot of pineapples, but the taste of those homemade cakes and the satisfaction of creating something from scratch? Totally priceless.

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