Step 1

Slice Off the crown and bottom of the pineapple.

Step 2

Trim off the thick fibrous skin. Cut out the eyes.

Step 3

Place the core into the food processor. Blend it into small pieces.

Step 4

Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.

Step 5

Now add the sugar, lemon juice, and maltose.

Step 6

Add some unsalted butter.

Step 7

The filling is ready when it becomes thick enough like jam.

Step 8

Refrigerate for an hour until it becomes slightly harden. It is now ready to use.

Step 9

Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.

Step 10

Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.

Step 11

Keep it in the refrigerator for two hours, or until it is hardened.

Step 12

Transfer one portion of the filling to the center of the pastry.

Step 13

Fold the pastry to encase the filling inside.

Step 14

Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.

Step 15

Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.

Step 16

Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.

Step 17

Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.

Step 18

Bake for another five to ten minutes, or until golden brown.