Pineapple cake
A type of cake originating from Taiwan
Pineapple cake[edit | edit source]
A pineapple cake is a type of pastry that is popular in Taiwan and other parts of East Asia. It is known for its sweet and tangy flavor, which comes from the use of pineapple as a primary ingredient. The cake is often given as a gift and is a symbol of good fortune.
History[edit | edit source]
The origins of the pineapple cake can be traced back to the early 20th century in Taiwan. Pineapples were introduced to Taiwan during the Japanese rule and became a significant agricultural product. The development of the pineapple cake was a way to utilize the abundant pineapple harvests.
Ingredients[edit | edit source]
The main ingredients of a pineapple cake include:
The filling is typically made from fresh or canned pineapple, which is cooked down to a jam-like consistency. The pastry is a shortbread-like dough that encases the filling.
Preparation[edit | edit source]
The preparation of pineapple cake involves making the pineapple filling first. The pineapple is chopped and cooked with sugar until it thickens. The pastry dough is prepared separately by mixing flour, butter, sugar, and eggs. The dough is then rolled out, cut into pieces, and filled with the pineapple mixture before being shaped into small cakes and baked.
Cultural significance[edit | edit source]
In Taiwanese culture, the pineapple cake is more than just a dessert. The word for pineapple in Taiwanese, "ong lai," sounds similar to a phrase meaning "prosperity comes." As a result, pineapple cakes are often associated with good luck and are commonly given as gifts during festivals and celebrations.
Variations[edit | edit source]
While the traditional pineapple cake is the most popular, there are several variations that include different fillings such as:
These variations cater to different tastes and preferences, expanding the appeal of the pineapple cake.
Related pages[edit | edit source]
Pineapple_cake[edit | edit source]
Taiwanese Pineapple Cake 001
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Contributors: Prab R. Tumpati, MD
