aeeble

To create a delicious and authentic Taiwanese pineapple cake, Mrs. Yang specifically chose the Taiwan Pineapple No. 3, known for its slightly acidic taste and dense fibers. She then uses pure maltose to cook the filling for several hours. Only 8 kilograms of filling can be produced from 100 kilograms of pineapple flesh, making the process extremely labor-intensive. In addition, unlike the typical pineapple cake pastry, the outer layer is made from high-quality rice bran, which is not only healthier but also has a subtle aroma that complements the sweet and sour taste of the pineapple. This delightful combination is what makes the rice bran pineapple cake a popular souvenir!