Feng Li Su (Pineapple Cake)

Cook the pineapple filling

Combine the chopped pineapple, winter melon, sugar and lemon juice in a pan and simmer over medium-low heat for forty minutes, stirring often, until it reduces into a thick, jammy paste.

Cool the filling

Spread the cooked filling on a plate and let it cool completely for thirty minutes before shaping.

Make the pastry dough

Beat the softened butter and icing sugar together until pale and fluffy, then beat in the egg, and finally fold in the flour and milk powder until just combined into a soft dough.

Chill the dough

Wrap the dough and refrigerate for thirty minutes until firm enough to shape.

Shape the cakes

Divide the cooled pineapple filling and the dough into twelve equal portions each. Flatten a piece of dough in your palm, place a ball of filling in the centre, and wrap the dough around it fully, then press gently into a small rectangular block using a mould if you have one.

Bake the cakes

Preheat the oven to a hundred and seventy degrees Celsius and bake the shaped cakes for twelve minutes, then flip each one over and bake for a further eight minutes until pale golden all over.

Cool completely

Let the cakes cool fully on a wire rack for twenty minutes before unwrapping them from any moulds — they're fragile while warm.