Step 1

Place the diced pineapple and winter melon into a food processor or blender.

Step 2

Process or blend it until becomes a very fine texture.

Step 3

Transfer the mixture into a wok or large pot and cook, stirring over medium-low heat, until it becomes a very thick and dry paste, about 60 minutes.

Step 4

The mixture will become thick, and dark yellow/golden in colour.

Step 5

Remove from heat, transfer to a container and cool the pineapple filling.

Step 6

Cover and chill in the fridge or freezer until ready to use.

Step 7

Form the filling by scooping pineapple paste with a melon baller or teaspoon and roll it into a ball, about 17g per filling. Place onto a plate and set aside.

Step 8

In a bowl, whisk together together the all-purpose flour, almond flour and milk powder. Set aside.

Step 9

In a stand mixer bowl fitted with a paddle attachment, cream the butter and icing sugar until light and fluffy.

Step 10

Add in the egg yolk and vanilla and beat until just combined.

Step 11

Pour the all-purpose flour, almond flour and milk powder into the butter mixture and combine until a dough is formed. Be sure not to over mix.

Step 12

Note: Check the mixture to see if it will hold together by clumping a bit of dough in your hand. If it sticks together, it's good to go. If it's too crumbly, add in a little extra butter or egg yolk to the mixture and test again.

Step 13

Divide the dough and form into two long logs and wrap with plastic wrap.

Step 14

Chill the dough in the fridge for 30 minutes.

Step 15

Divide the dough into 18g pieces (about 24-and form each piece into a ball.

Step 16

Place the dough in between a large piece of plastic wrap, folded over.

Step 17

Flatten the dough with your palm and with a rolling pin, roll each ball into a disc.

Step 18

Place a ball of pineapple filling in the centre of the dough, and with the plastic wrap, gather up the dough, pressing it gently to cover the filling and seal.

Step 19

Gently form the filled dough between the palm of your hands into a round ball.

Step 20

Place the dough into a 50g mooncake mold and press firmly flat into it.

Step 21

Invert the plunger to imprint the shape and release onto a parchment lined baking sheet.Note: if the dough is a little sticky, dust the mooncake mold with a little flour prior to adding the dough.

Step 22

Repeat with the remaining pineapple cakes.

Step 23

Preheat oven to 325°F/163°C.

Step 24

Bake the pineapple cakes at 325°F/163°C for 22-25 minutes.

Step 25

Cool the pineapple cakes completely on a wire rack.

Step 26

Store in an airtight container at a cool room temperature for up to 1 week.