Pineapple cakes are no longer made with winter melon — Tainan’s Guanmiao challenges bakers to use real Taiwanese pineapples in their fillings

By Li Xinyi, interviews and reporting

Pineapple cakes have gradually become a representative Taiwanese souvenir. Modern pineapple cakes emphasize healthiness, with the filling no longer made from winter melon but instead primarily using locally grown Taiwanese pineapples. Tainan’s Guanmiao, the hometown of pineapples, hosted its first pineapple cake competition last year with 28 local businesses participating. This year, Guanmiao has once again issued a challenge, inviting pineapple cake experts from across the country to take part. Yesterday (the 19th), a promotional event was held, attended by many pineapple cake makers from Guanmiao. When asked about the unique features of their pineapple cakes, the local businesses all gave the same answer: they are made with 100% locally grown pineapples, allowing the slight tartness and fruit texture of the pineapples to come through. The flavor and standards of pineapple cakes today are no longer the overly sweet, winter melon-imitating versions of the past.

The pineapple cake competition will be held from May 5 to May 13 in Guanmiao, the hometown of pineapples, with registration open from April 25 to May 5. The competition is divided into two main categories: Traditional and Creative. Last year’s champion, Baohingwei, used No. 3 Taiwanese pineapples and traditional handmade cooking methods. In addition to the classic flavor, they also offered variations with sesame, whole wheat, roselle, matcha, and rose. Meanwhile, the “Duling Fengshao” team, which won the Best Online Popularity Award, also used No. 3 pineapples, extracting pineapple jam from 13 pounds of fruit to make just one pound of filling — concentrating the essence of the whole pineapple inside.

In addition to traditional flavors, some businesses in Tainan have launched “pineapple pastry cakes,” for which they’ve obtained an exclusive patent. The pineapple filling is sandwiched between layers of flaky crust, resulting in a less sweet taste that highlights the flavor of the pastry — a big departure from traditional pineapple cakes. Another first-time contestant this year, “Yibaifen,” focuses on healthy ingredients, using rice bran instead of flour and incorporating whole grains into the dough, along with a filling made from roselle, flaxseeds, and pineapple.

In addition to the pineapple cake competition, the “2012 Tainan Pineapple & Bamboo Shoots Festival and Taiwan Pineapple Cake Competition” will feature evaluations of pineapple, bamboo shoots, and creative dishes on May 5 and 6. On May 12, at the Shanxi Palace Plaza in Guanmiao District, the “Pineapple & Bamboo Shoots Feast and Mother’s Day Commendation Gala” will also offer table reservations for the public at 4,000 NTD per table. For details, call 06-595-2626.

● Read more: Welcoming mainland tourists — Hualien’s first specialty pineapple cake shop opens

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