Take your peeled and diced pineapples and blend them in a blender until slightly chunky.

Strain out its juice using a cloth strainer. Straining will shorten the frying time for the filling and create a firmer texture. Remember to use the juice for a refreshing drink!

Then, heat the pineapple chunks with rock sugar and butter for 20 minutes until dry and golden. This makes about 310g of pineapple filling.

Next, make the dough by whisking softened butter, sugar, powdered milk, and salt. Whisk until smooth and whisk again with eggs.

Afterward, add sifted low-gluten flour and knead into a smooth dough. The dough should not stick to your hands.

Make the green dough by mixing in 1g of matcha powder with 50g of dough.

Make round balls with the following measurements: 3g of green dough, 20g of yellow dough, and 25g of pineapple filling.

Assemble your cake by flattening the yellow dough into a circular wrapper. Place the filling in the center and seal.

Then, brush some oil in the mold and place the green dough onto the leaves and the yellow dough for the other parts. Press the dough into the mold, gently unmold it, and place it on the tray.

Cover the green leaves with foil and bake at 160°C or 320°F for 25 minutes. Add 3 more minutes if you prefer a darker color. This creates a slightly brown color for the yellow body of the pineapple.