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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":501,"pronunciation":533,"substitutions":534,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"romanized":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":495,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":564,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":584,"updatedAt":584,"authorSlug":585,"summary":586,"localeSlug":551,"alternates":587},[394,397,400,403,406],{"answer":395,"question":396},"Winter melon is a cheap, mild gourd that cooks down to a chewy translucent jam. Taiwanese bakeries have long used it to stretch expensive pineapple and, just as importantly, to give the filling its characteristic stringy chew and to soften pineapple's sharp acidity. Cakes made with fruit only are sold as tu feng li su and are brighter and more tart.","Why do many pineapple cakes contain winter melon?",{"answer":398,"question":399},"Usually the filling was not reduced far enough, so it turned to liquid in the heat and forced the pastry apart. It should be thick enough to roll into a ball that holds its shape at room temperature. Cracking can also come from pastry wrapped too thinly at the corners or from a dough that was too cold and brittle when shaped.","Why did my pineapple cakes crack or leak in the oven?",{"answer":401,"question":402},"No. The small square rings give the classic brick shape and keep the edges sharp, but you can shape the cakes by hand into flattened rectangles and bake them on a lined tray. They will spread a little more and look rustic, and the taste is identical.","Do I need the square moulds to make feng li su?",{"answer":404,"question":405},"Yes, and it is the sensible way to split the work. The cooked pineapple jam keeps for about two weeks refrigerated in a clean jar and several months frozen. Bring it back to room temperature before portioning, since cold filling tears the pastry as you wrap it.","Can I make the filling ahead of time?",{"answer":407,"question":408},"A ripe, aromatic pineapple with a strong smell at the base — Taiwanese bakers often use the golden diamond cultivar, Tainong No. 17. Underripe fruit is too acidic and cooks down grey rather than gold. Include some of the firm core, finely grated, because it contributes much of the chew in the finished filling.","What kind of pineapple should I use?",[410,411,412,413,414,415],"Squeeze the grated pineapple and keep the juice — reduce it separately to a syrup and stir it back in, so you lose water but not flavour.","Cook the filling further than feels sensible. It should hold a furrow when you drag a spoon through it, or the cakes will burst in the oven.","Weigh the filling and the dough into equal portions, around 15 g each. Eyeballing gives thin patches that split at the corners.","Chill the dough until firm but not hard. Warm dough sticks to your palms and refuses to close around the ball of filling.","Press the pastry down into the mould in the tin, then flip the whole tray halfway through baking so both faces colour evenly.","Let them cool completely in the moulds before unmoulding, because hot shortbread has no structure and will collapse at the edges.","🍍","Feng li su is a small rectangular pastry with a filling of pineapple cooked down until it is thick, chewy and sharply tart, sealed inside a shortbread so rich with butter and milk powder that it crumbles the moment you bite. The contrast is the whole design: dry, salty-sweet, sandy crust against a sticky fruit centre that tastes of concentrated pineapple rather than sugar. Each one is about two mouthfuls, meant to be eaten slowly with unsweetened tea, and Taiwanese bakeries sell them in gift boxes by the tens of thousands. It is not a difficult pastry, but it is a patient one — most of the work is standing over a pan reducing fruit.","Pineapple has been a Taiwanese export crop since the Japanese colonial period, when canneries along the western plain shipped it around the world, and the fruit is knitted into the language: in Taiwanese Hokkien the word for pineapple, ong-lai, sounds like \"prosperity arrives\". That pun is why pineapple motifs sit on shop counters and why a box of pineapple cakes is the default gift for a new business, a visit to someone's parents, or a colleague returning from a trip.\n\nThe pastry as sold today was standardised in the twentieth century by Taichung bakeries, and for decades most commercial fillings were not pure pineapple at all but mostly winter melon, a cheap, neutral gourd that cooks to a translucent, chewy jam and stretches expensive fruit a long way. Purists sneered; bakers pointed out that winter melon gives the filling its characteristic stringy chew and stops the acidity becoming punishing. The argument was settled commercially rather than aesthetically — around the late 2000s \"tu feng li su\", earth pineapple cake, made with 100 percent local fruit became a premium selling point, and today both styles are sold openly and labelled as such. Neither is fake; they are different products, and this recipe uses a blend so you can taste why.\n\nThe cake is also the centre of a serious craft scene. Taipei runs a competition for the best feng li su, bakeries advertise which cultivar they use — Tainong No. 17, the honey-scented golden diamond, is a favourite — and the small square moulds that give the pastry its brick shape are sold in every Taiwanese kitchenware shop. Made at home the pastry is softer and shorter than the shelf-stable commercial version, which is a fair trade: what you lose in tidiness you gain in butter.","The pastries keep 5 days in an airtight tin at room temperature and are arguably better on day two, once the moisture from the filling has softened the crumb slightly. Refrigeration makes the shortbread hard and dulls the pineapple, so avoid it unless your kitchen is very warm. They freeze for 2 months wrapped individually; thaw at room temperature and refresh in a 150°C oven for 5 minutes. The filling alone keeps 2 weeks in a jar in the fridge and is worth making in a double batch.",[421,422,423,424],"Cooks the filling down properly to a paste that holds its shape, instead of a loose jam that leaks and blows the pastry open.","Blends pineapple with winter melon the way traditional bakeries do, and explains what each one contributes.","A dough with milk powder and cornstarch, which is what gives the crumb its sandy, melting shortness.","Works with square moulds or free-formed by hand, so no special equipment is strictly required.",[426,427,428,429],"Wide heavy frying pan or sauté pan for the jam","Box grater or food processor","Square pineapple cake moulds, about 4.5 cm","Baking tray and paper",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},11,33,1,19,95,3,245,[439],"Strong unsweetened tea — a roasted Dong Ding oolong or a Wenshan baozhong — which is exactly how they are served in Taiwanese teahouses.",[441,444,447],{"name":442,"description":443},"Egg yolk pineapple cake","A salted duck egg yolk buried in the centre of the filling, so each cake has a rich, salty core. Common around Mid-Autumn Festival.",{"name":445,"description":446},"Cranberry or mango filling","Dried cranberries or mango cooked into the pineapple jam, sold widely as a modern bakery variation and noticeably sweeter.",{"name":448,"description":449},"Round pineapple pastry","The same filling in a rounder, taller shape called feng li su bing, sometimes finished with an egg wash for a glossy top.",[451,457,461,464,469,472,475,480,483,487,490,494,498],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},800,"pineapple","ripe pineapple flesh and core, peeled weight","g","For the filling",{"qty":458,"name":459,"note":460,"unit":455,"group":456},300,"winter melon, peeled and deseeded","or another 300 g pineapple — see substitutions",{"qty":462,"name":463,"unit":455,"group":456},90,"caster sugar",{"qty":465,"ref":466,"name":467,"unit":468,"group":456},2,"honey","maltose or honey","tbsp",{"qty":433,"ref":470,"name":471,"unit":468,"group":456},"lemon","lemon juice",{"qty":433,"name":473,"unit":474,"group":456},"fine salt","pinch",{"qty":476,"ref":477,"name":478,"unit":455,"group":479},160,"butter","unsalted butter, soft","For the pastry",{"qty":481,"name":482,"unit":455,"group":479},55,"icing sugar",{"qty":465,"ref":484,"name":485,"unit":486,"group":479},"eggs","egg yolks","piece",{"qty":488,"name":489,"unit":455,"group":479},30,"full-fat milk powder",{"qty":491,"ref":492,"name":493,"unit":455,"group":479},200,"flour","plain flour",{"qty":495,"ref":496,"name":497,"unit":455,"group":479},40,"cornstarch","cornflour",{"qty":499,"name":473,"unit":500,"group":479},0.5,"tsp",[502,506,510,515,518,522,525,529],{"tip":503,"text":504,"title":505},"The core is tougher and more fibrous than the flesh, and that fibre is exactly what gives the filling its chew.","Coarsely grate {qty:pineapple} of pineapple, core included, and the winter melon into a bowl. Squeeze both hard through a sieve or muslin, catching every drop of juice in a separate pan — you should extract several hundred millilitres, and the pulp should feel damp rather than wet.","Grate and drain the fruit",{"text":507,"title":508,"timerSeconds":509},"Boil the collected juice hard over high heat until it has reduced to a scant 100 ml of thick, cloudy syrup that smells intensely of pineapple. This concentrates the flavour you would otherwise pour away.","Reduce the juice",900,{"tip":511,"text":512,"title":513,"timerSeconds":514},"Lower the heat for the last ten minutes and stir constantly — this is when it catches and turns bitter.","Tip the squeezed pulp into a wide pan with the syrup, sugar, maltose, lemon juice and salt. Cook over medium heat, stirring often, for 40–50 minutes, until the mixture darkens to a deep amber, stops steaming freely and holds a clean furrow when you drag a spoon across the pan base.","Cook the filling down",2700,{"text":516,"title":517},"Spread the filling on a plate to cool completely, then roll it into 16 balls of about 15 g each. They should hold their shape without sticking to your palms; if they slump, return the mixture to the pan and cook it further.","Cool and portion the filling",{"text":519,"title":520,"timerSeconds":521},"Beat the soft butter with the icing sugar and salt until pale and fluffy, then work in the egg yolks one at a time. Sift in the milk powder, flour and cornflour and fold just until no dry patches remain — the dough should be soft and sandy, not smooth or elastic. Chill for 30 minutes.","Make the pastry",1800,{"text":523,"title":524},"Divide the dough into 16 pieces of about 30 g. Flatten one into a disc in your palm, sit a ball of filling in the middle, and draw the pastry up around it, pinching the seam closed so no filling shows. Roll gently between your palms to smooth it.","Wrap the cakes",{"text":526,"title":527,"timerSeconds":528},"Set the square moulds on a lined tray, drop in each ball seam-side down and press it flat to the corners with your thumb or a small tamper. Chill the tray for 20 minutes so the butter firms up and the shapes hold in the oven.","Mould and rest",1200,{"text":530,"title":531,"timerSeconds":532},"Bake at 170°C for 12 minutes, then flip each cake in its mould with a palette knife and bake another 10–12 minutes, until both faces are a pale biscuit gold and the edges are just turning darker. Cool completely on the tray before unmoulding — they are extremely fragile while hot.","Bake and cool in the moulds",720,"fung LEE soo",[535,539,543,547],{"note":536,"swap":537,"original":538},"This gives the premium \"tu feng li su\" style: brighter and sharper, but looser and more fibrous. Reduce it further to compensate.","All pineapple, cooked slightly longer","Winter melon",{"note":540,"swap":541,"original":542},"Workable and much faster, though canned fruit is sweeter and less acidic, so cut the sugar by about a third and add a squeeze of lemon.","Canned pineapple in juice, very well drained","Fresh pineapple",{"note":544,"swap":545,"original":546},"The pastry will be a little less fragrant and slightly less sandy, but still short and perfectly good.","An extra 20 g of flour plus a pinch more salt","Milk powder",{"note":548,"swap":549,"original":550},"These are there for stickiness and chew rather than sweetness, so a syrup of some kind is better than plain sugar alone.","Golden syrup, or an extra spoon of sugar","Maltose or honey in the filling","taiwanese-pineapple-cake","Feng Li Su (Taiwanese Pineapple Shortcake)","Feng Li Su","鳳梨酥","feng li su","taiwan","Taichung and the southern pineapple belt",16,75,60,"medium",[563],"dessert",[565,566],"vegetarian","nut-free",[453,477,492],[569,572,574,576],{"alt":570,"src":571},"Square Taiwanese pineapple cakes on a plate, one broken open to show the dense amber pineapple jam inside the crumbly pastry","\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-1x1.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-4x3.jpg",[555,579,580,581,582,583,556],"pineapple cake","taiwanese pastry","pineapple shortcake","gift box sweets","teahouse snack","2026-08-21","dishroute-kitchen","A short, crumbly butter-and-milk-powder pastry brick wrapped around a dense, tart core of slow-cooked pineapple jam — the box of sweets every Taiwanese traveller brings home.",{"en":588},"\u002Frecipe\u002Ftaiwanese-pineapple-cake",{"items":590,"total":849,"page":433,"limit":875,"hasMore":876},[591,626,636,668,701,729,758,787,815,842],{"slug":592,"title":593,"shortTitle":594,"nativeName":595,"countrySlug":556,"region":596,"baseServings":597,"prepMinutes":488,"cookMinutes":598,"difficulty":561,"course":599,"diet":601,"mainIngredients":603,"images":608,"keywords":618,"publishedAt":584,"updatedAt":584,"authorSlug":585},"danzai-noodles","Danzai Mian (Tainan Peddler's Noodles)","Danzai Mian","擔仔麵","Tainan",4,80,[600],"main",[602],"dairy-free",[604,605,606,607],"shrimp","ground-pork","egg-noodles","dried-shrimp",[609,612,614,616],{"alt":610,"src":611},"Small bowl of Tainan danzai noodles with dark minced pork, a whole shrimp, bean sprouts and coriander in shrimp broth","\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-4x3.jpg",[619,620,621,622,623,624,625],"danzai mian","taiwanese noodles","tainan","shrimp broth","minced pork noodles","xiaochi","street food",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"romanized":555,"countrySlug":556,"region":557,"baseServings":558,"prepMinutes":495,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":627,"diet":628,"mainIngredients":629,"images":630,"keywords":635,"publishedAt":584,"updatedAt":584,"authorSlug":585},[563],[565,566],[453,477,492],[631,632,633,634],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[555,579,580,581,582,583,556],{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"romanized":641,"countrySlug":556,"region":642,"baseServings":597,"prepMinutes":643,"cookMinutes":644,"restMinutes":462,"difficulty":561,"course":645,"diet":647,"mainIngredients":648,"images":652,"keywords":662,"publishedAt":584,"updatedAt":584,"authorSlug":585},"gua-bao","Gua Bao (Taiwanese Steamed Pork Belly Bun)","Gua Bao","割包","gua bao","Island-wide, strongest in Taipei night markets",45,105,[646],"street-food",[],[649,492,650,651],"pork-belly","peanuts","soy-sauce",[653,656,658,660],{"alt":654,"src":655},"Two folded Taiwanese gua bao buns filled with glossy braised pork belly, pickled mustard greens, crushed peanuts and coriander","\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-1x1.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-4x3.jpg",[641,663,664,665,666,667,556],"taiwanese street food","pork belly bun","tiger bites pig","steamed bun","night market",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":556,"region":673,"baseServings":597,"prepMinutes":674,"cookMinutes":675,"restMinutes":676,"difficulty":561,"course":677,"diet":678,"mainIngredients":679,"images":683,"keywords":693,"publishedAt":584,"updatedAt":584,"authorSlug":585},"hakka-stir-fry","Kejia Xiao Chao (Hakka Stir-Fry with Dried Squid)","Kejia Xiao Chao","客家小炒","Hsinchu and Miaoli",25,15,240,[600],[602],[649,680,681,682],"squid","tofu","celery",[684,687,689,691],{"alt":685,"src":686},"Hakka stir-fry of dried squid strips, crisp pork belly, pressed tofu and celery in a dark soy glaze","\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-1x1.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-4x3.jpg",[694,695,696,697,698,699,700],"kejia xiao chao","hakka stir-fry","dried squid","taiwanese","pork belly","pressed tofu","hakka cuisine",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":556,"region":706,"baseServings":597,"prepMinutes":674,"cookMinutes":435,"difficulty":707,"course":708,"diet":709,"mainIngredients":710,"images":713,"keywords":723,"publishedAt":584,"updatedAt":584,"authorSlug":585},"lu-rou-fan","Lu Rou Fan (Taiwanese Braised Pork Rice)","Lu Rou Fan","滷肉飯","Taipei","easy",[600],[602],[649,651,711,712],"five-spice","short-grain-rice",[714,717,719,721],{"alt":715,"src":716},"Small bowl of Taiwanese lu rou fan, glossy diced braised pork belly over white rice with a halved soy-braised egg","\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-1x1.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-4x3.jpg",[724,725,697,698,726,727,728],"lu rou fan","braised pork rice","soy braise","rice bowl","minced pork",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":556,"region":706,"baseServings":597,"prepMinutes":674,"cookMinutes":734,"difficulty":561,"course":735,"diet":737,"mainIngredients":738,"images":742,"keywords":752,"publishedAt":584,"updatedAt":584,"authorSlug":585},"taiwanese-beef-noodle-soup","Niu Rou Mian (Taiwanese Braised Beef Noodle Soup)","Niu Rou Mian","牛肉麵",195,[736],"soup",[602],[739,740,651,741],"beef-shank","doubanjiang","star-anise",[743,746,748,750],{"alt":744,"src":745},"Deep bowl of Taiwanese beef noodle soup with braised shank, wheat noodles, bok choy and pickled mustard greens in dark red broth","\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-4x3.jpg",[753,754,697,755,740,756,757],"beef noodle soup","niu rou mian","braised beef","noodle soup","taipei",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":556,"region":763,"baseServings":465,"prepMinutes":764,"cookMinutes":675,"difficulty":561,"course":765,"diet":766,"mainIngredients":768,"images":771,"keywords":781,"publishedAt":584,"updatedAt":584,"authorSlug":585},"taiwanese-oyster-omelette","O-a-tsian (Taiwanese Oyster Omelette)","O-a-tsian","蚵仔煎","West-coast oyster country and night markets nationwide",20,[646],[767,602],"pescatarian",[769,484,770],"oysters","bok-choy",[772,775,777,779],{"alt":773,"src":774},"Taiwanese oyster omelette with crisp frilled edges and glossy pink sauce poured over egg, oysters and green leaves","\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-1x1.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Ftaiwanese-oyster-omelette\u002Fhero-4x3.jpg",[782,783,784,785,769,625,786],"oyster omelette","o-a-tsian","taiwanese night market","sweet potato 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layers","\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero.jpg",{"alt":829,"src":832},"\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero-16x9.jpg",{"alt":829,"src":834},"\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero-1x1.jpg",{"alt":829,"src":836},"\u002Fimages\u002Frecipes\u002Ftaiwanese-scallion-pancake\u002Fhero-4x3.jpg",[820,838,839,840,625,841,556],"taiwanese scallion pancake","flaky flatbread","taiwanese breakfast","spring onion",{"slug":843,"title":844,"shortTitle":845,"nativeName":846,"romanized":847,"countrySlug":556,"region":848,"baseServings":465,"prepMinutes":849,"cookMinutes":850,"restMinutes":764,"difficulty":707,"course":851,"diet":853,"mainIngredients":855,"images":859,"keywords":869,"publishedAt":584,"updatedAt":584,"authorSlug":585},"bubble-tea","Zhen Zhu Nai Cha (Taiwanese Bubble Milk Tea)","Zhen Zhu Nai Cha","珍珠奶茶","zhen zhu nai cha","Taichung and 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