First, to make the filling, drain and weigh the canned pineapple.

Cut the pineapple into very small pieces with a knife. (It is not recommended to use a food processor to break down the pineapple, because this will make the pineapple lose more of its taste).

Next, squeeze all the juice out of the chopped pineapple into a bowl with your hands. Reserve this liquid and any left in the can as you will add it back in later.

This will result in the pineapple having a loose and drier texture.

Heat up a non-stick pan and add the pineapple, sugar and 100 grams of the pineapple syrup.

Stir slowly over medium heat until the water slowly evaporates and the mixture becomes thick.

Stir the mixture and then turn off the heat.

If you want it to cool quickly, place the fried pineapple on a plate until it cools.

In this step, we will make the pastry. Cut the butter up into small pieces, place in a bowl and soften it. Add the sugar powder and salt, and beat together with a hand mixer or egg beater.

Add eggs and continue to beat until the mixture is creamy and fluffy. Once this happens, you can add the milk powder.

Sift in the low gluten flour and mix well with a spatula until it becomes a soft dough.

Divide the pineapple filling and pastry dough according to the ratio of 6:4. For example, if you want to make a 30-gram pineapple cake, you can divide the filling into 18 grams and the pastry into 12 grams. Roll each portion into little balls.

Sprinkle a handful of flour onto the countertop to prevent the dough sticking. Take a ball of pastry dough and flatten it.

Place the filling onto the flattened dough and wrap the dough around it.

After this, gently mold the dough into a square shape, so it will fit in the square molds.

Press the dough with the palm of your hand so it fits into the mold. After all the dough is pressed into the mold, put the molds into a preheated oven at 180C and bake for about 15 minutes until they are golden brown.

After a little cooling, you can take the cakes out of their molds. (But they must be baked in the mold, otherwise the shape will not hold while they being baked).