Pineapple Filling

Name: Pineapple Filling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Pineapple meat; 100g brown sugar; 80g maltose; 2g salt

by Wanshanhong

4.7 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

2

I made this pineapple filling today to make Hong Kong-style pineapple cakes. The recipe for this filling is posted separately because this filling is very versatile. It is also great for mooncakes, and it can also be used for desserts such as cakes and breads. "

Ingredients

Pineapple Filling

1. Choose a pineapple, I bought this 3 catties, take 800 grams of pulp

2. Cut half into three so that the skin can be thinner

3. Cut the pineapple into pieces and peel. The pineapple is basically cut without thorns, so the skin can be cut tightly and thinly

4. Cut the pulp into thin strips

5. Add brown sugar. Note that brown sugar is not brown sugar. The sugar I bought is imported, which is a bit expensive. Ordinary brown sugar is fine, but there is no lighter brown sugar.

6. Mix the sugar and pineapple shreds evenly, and the sugar will melt after ten minutes of marinating

7. Set the fire to a low heat and simmer, stir constantly when it thickens

8. Until there is no soup in it

9. With maltose

10. Continue to fry, until you can form a group.

Tips:
The brown sugar I use can also be white sugar or lighter brown sugar. It’s just that I think the color of brown sugar looks better, and the shade is just right.