Anyone of you love eating Taiwanese pineapple cake???? I think most of you love it as much as I do. Yeah, just because of that I am exhausted making this pineapple jam again. Phewwww....you certainly need loads of patience on this one, other than red bean paste & lotus paste. Have you realized that Taiwanese pineapple cake fillings taste slightly different from ours. Ours here is tangy but their filling is light & sweet. That's because they're combining both winter melon & pineapple in making the jam. So, here's the recipe.
Ingredients :
2 large pineapple
1 large winter melon (about 2.5kg)
400gm sugar
1 tspn salt
200gm maltose
1/2 cup lime juice
1~2 cinnamon sticks
8 pcs clove
(1) cut pineapple and winter melon into small chunks.
(2) blend the first batch of pineapple together with lime juice, then pour half of it out to a large pot.
(3) continue blending winter melon & pineapple with the remaining juices, in few batches.
(4) once it's done, gather all the ingredients into a non-stick pot and bring it to boil. And keep stirring it constantly.
(5) it took roughly about one and a half hour to cook till became dry and thick.
The pineapple jam filling will look something like this. It won't fall off easily even if you place it the other way round after cooked. It looks even better after cooled. OK now, stay tune for the upcoming pineapple cake.
