Pineapple filling

Overview

The pineapple filling I made today is for making Hong Kong-style pineapple cakes. I am posting the recipe separately because this filling is very versatile and is great for making mooncakes. It can also be used for cakes, breads and other desserts.

Tags

• hot dishes
• children
• banquet dishes
• dinner
• brown sugar
• maltose
• pineapple meat
• salt

Ingredients

Steps

1. 1 Choose a pineapple, the one I bought weighs 3 pounds, and take 800 grams of pulp

   

2. 2 Cut half into three strips to make the skin thinner

   

3. 3 Cut pineapple into cubes and peel. There are basically no thorns when cutting pineapples, so the skin can be cut close to each other and cut thinly

   

4. 4 Cut the pulp into thin strips

   

5. 5 Add brown sugar, please note that it is brown sugar, not brown sugar. The candy I bought was imported and a bit expensive. Ordinary brown sugar can also be used, or if you don’t have a lighter color, brown sugar will do

   

6. 6 Mix the sugar and pineapple shreds evenly and marinate for ten minutes until the sugar melts

   

7. 7 Put on low heat and simmer, stir-fry constantly when thickened

   

8. 8 Until there is no more soup inside

   

9. 9 Add maltose

   

10. 10 Continue to fry until it forms a ball