A zesty bite
· 10 January 2012
Move over open-faced tarts—Din Tai Fung's pineapple cakes encase a rich jam coaxed from golden Songshan fruit, and are freshly baked in the restaurant's central kitchen in Taiwan.
With prosperity Mexican abalone yu shengs and pineapple cakes specially imported for the first time from Taiwan, the queues outside Din Tai Fung are likely to snake even longer this time of year.
While the festive cookies for Chinese New Year normally take the shape of a flat, open tart topped with pineapple jam or fruit-filled open ended oblong pastries, Din Tai Fung’s pineapple cakes come in the form of a dense buttery cube.
The moist filling inside is the result of caramelising Taiwan’s popular Songshan pineapples, which are lauded for their special aromas and low acidity. Apart from their sweet, juicy centres, there is plenty to like sweet about these pocket-sized treats. They are completely free of additives and their golden crust crumbles softly and delectably on the palate.
$23.80 for a box of 10. Available at all Din Tai Fung outlets till 6 February.