Taiwanese Pineapple Cakes (Fengli Su)

Prepare the pineapple filling: In a medium saucepan, combine the well-drained crushed pineapple, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, for 15-20 minutes, or until the mixture thickens and most of the liquid has evaporated. The jam should be firm enough to hold its shape. Let it cool completely.

Make the dough: In a large bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined.

Gradually add the all-purpose flour to the butter mixture, mixing until a soft dough forms. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C). Lightly grease a 12-cavity pineapple cake mold or a mini muffin tin.

Assemble the cakes: Divide the chilled dough into 12 equal portions. Flatten each portion into a disc. Place a spoonful of the cooled pineapple filling in the center of each dough disc. Carefully wrap the dough around the filling, sealing the edges to form a ball.

Gently press each filled dough ball into the prepared molds. If using a mini muffin tin, shape them into small, slightly flattened cylinders.

Bake for 20-25 minutes, or until the cakes are golden brown on the edges and firm to the touch. The exact baking time may vary depending on your oven and mold size.

Remove the cakes from the oven and let them cool in the molds for 5 minutes before carefully transferring them to a wire rack to cool completely.