Homemade Taiwanese pineapple cakes.natural pineapple jam Vegan version No egg, milk, butter added
No artificial fragrances and preservatives!
You can just make the jam filling as an natural pineapple jam, enjoy 'em with bread or pancakes etc.
A must-see dessert recipe for vegans♬ ♪
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-Pineapple jam
Key points:
Do not cut pineapple but use a grater to retain its fiber.
Simmer over low heat until the juice is dried and boiled to give a sticky feeling.
Boil it till thick, the pineapple jam is finished.
*You are free to make it as sweet as you want, and control the texture of the jam too.
If you wanna make fillings of pineapple cake, boil it until it is almost dry.
*Stir occasionally to check and avoid overcooking
Goal:
Pineapple jam is golden brown, bright as amber in color.
Taste sweet and sour.
Ingredients:
Two pineapples weigh about 4 kg.
(After removing the skin, eyes and core: 3kg left.
Finished product of jam: 600g)
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- Taiwanese pineapple cakes
Key points:
The ratio of pastry to filling is about the same, pastry is a little bit more.
Don't let the jam run out.
Goal:
Square shape, golden color, sweet and sour.
When cakes come out of the oven, the texture of its pastry should be crispy.
Turn into a crumbly texture the next day.
Ingredients:
360g pineapple cake jam filling, 300g flour,
70g vegetable oil (peanut/soybean/olive oil ,etc.)
2g turmeric, 3g salt (put in flour),
3-5 g rock sugar water (can be replaced by sugar/ brown sugar/ stevia)
Half box of coconut cream [*NOT coconut milk!] (100g)
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