Gluten-Free Pineapple Cake (Taiwanese Style)
A buttery and crumbly shortbread filled with a sweet and tangy pineapple jam, made gluten-free. A popular Taiwanese souvenir snack.
Ingredients
- 1 1/2 cups Rice Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1 cup Unsalted Butter, cold and cubed
- 1 Egg Yolk
- 1 cup Pineapple Jam
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, whisk together rice flour, tapioca starch, powdered sugar, and salt.
- 2Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- 3Add the egg yolk and mix until the dough comes together.
- 4Divide the dough into 16 equal portions. Press each portion into a small tart mold or shape it into a small rectangle.
- 5Fill each mold or rectangle with about 1 tablespoon of pineapple jam.
- 6Cover with another layer of dough or crimp the edges to seal.
- 7Preheat oven to 175°C. Bake for 20-25 minutes, or until golden brown.
- 8Let cool completely before removing from the molds or serving.
Substitutions
Wheat Flour → Rice Flour and Tapioca Starch
Gluten-free
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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