Homemade Pineapple Cake | Cookie Recipe

Remember to prepare the butter in advance so that it softens at room temperature. The dough should be refrigerated for at least 1 hour, Rice flour needs to be brewed more carefully so that it does not crack and is in good shape for kneading. I used it after chilling for half a day. When making the dough, put it in plastic so that the dough doesn’t dry out. Sticky rice flour can be replaced with wheat flour. If you don’t have cornstarch, you can substitute it with tapioca flour with the same amount of flour. For the green tea, I used green tea powder that contains chlorella. If you use regular green tea powder, it will turn a little yellow.


75g butter

33g powdered sugar

30g egg yolk

135g sticky rice flour

15g almond powder

6.5g corn flour

1g salt

3g green tea powder

pineapple 350g

road 50g

starch syrup 40g

lemon juice


1. Cut pineapple into small pieces. Boil jam

2. Heat pineapple + sugar + starch syrup over high heat.

3. When the water starts to boil, add lemon juice and cook over low heat.


1. Add butter and powdered sugar and mix well.

2. After mixing the yolks, sift in the powdered ingredients and mix well.

3. Collect together and refrigerate.

4. Divide dough into suitable sizes, add jam and mold.

5. Bake in preheated oven at 170 degrees for about 20 minutes