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Little Bags of Gold - Pineapple Tarts

Sunday, 25 January 2009

Tomorrow is the first day of Chinese New Year and I finally made my first batch of CNY cookies! I've never made CNY cookies as there will always be jars of different cookies lying around the house. My favourite is pineapple tart! My mum makes the best melt-in-your-mouth pineapple tarts. I helped her once with those gems and it was a PITA trying to push the dough through a nastar mould. I gave up after pressing out a few strips and needed the rest of the day to replenish my energy. I won't be home this year for CNY, so I decided to make some myself.


I remember my mum saying we should reduce ALL the juice that comes with the pineapple to get a more intense flavour, so I did, and that was the worst part of the process. I think it took me about an hour just to cook that paste. The paste was very flavourful, just a tad sour as I cut back on the sugar. I quite like the sourness of it, but the wild boar says it's not sweet enough for him. So just add more sugar to suit your taste. I don't have a nastar mould, so I rolled them up into balls instead. They don't look as nice, but it was definitely less tedious.


I am not sure why they cracked, but I will treat that as a good sign for my wealth this coming year. I hope my money will be like the pineapple filling, too much to be contained in bag (bank) =P


Apart from the fact that they cracked from baking, the pastry was delicious! It was crumbly and melt in your mouth. Although not as soft and fine as my mum's but they tasted great! We all love the texture of the pastry.

pineapple 4


Ingredients: about 24 pieces

  • 1 Egg - beaten (as egg wash)
Pineapple paste:

  • 2 cans (452g each, 260g drained weight) Pineapples , Unsweetened in Natural Juice
  • 6 tbs Maltose
  • 6 tbs Caster Sugar
  • 1 tsp Cinnamon Powder

Pastry:

  • 120g Unsalted Butter
  • 20g Cookeen (shortening)
  • 30g Icing Sugar
  • 1 large Egg Yolk
  • 1 tsp Vanilla Essence
  • a dash of salt
  • 175g Plain Flour
  • 25g Corn Flour


Directions:
For pineapple paste:

  • Process pineapples in a food processor.
  • Pour everything including all the juice into a pan, add maltose and sugar, simmer at medium low heat until all liquid has evaporated and until the paste turned golden brown. Remember to stir constantly to avoid burning.
  • Add more sugar to taste.
  • Mix in cinnamon powder.
  • pineapple 1
  • Leave to cool and refrigerate overnight.
For pastry:

  • Beat butter and cookeen until light and fluffy.
  • Mix in icing sugar.
  • Beat in egg yolk.
  • Mix in vanilla essence.
  • Sieve together plain flour, corn flour and salt.
  • Slowly fold into butter mixture.
To assemble:

  • Roll out pineapple paste (1 tsp) and pastry dough (about the same size as pineapple paste) into balls.
  • Flatten pastry dough with palms and put a pineapple ball in the middle.
  • Wrap and roll into a ball or shape it to however you want it to be.
  • pineapple 2
  • Preheat oven to 180°C
  • Brush the surfaces with egg wash.
  • Bake for about 20-25 mins or until golden browned.

pineapple 3


新年快乐! 恭喜发财! 身体健康! 万事如意! 祝你牛年行大运,发大财!!!

Happy Moo Year everyone! Wish you all a prosperous new year! May this year bring happiness, health, wealth and success to all!
Happy Ox-picious 2009!


52 oink oinks...:

5 Star Foodie said...

Those do look like little bags of gold! Yum!

soma said...

Those are sooo cute! Happy new yr to you too!

Tangled Noodle said...

I've been seeing so many delicious pastries and goodies for the Chinese New Year! What a yummy way to celebrate!

Caviar and Codfish said...

Love the pic of all the cookies in a row. Happy New Year!

vero said...

yum!! i love nastar! and we cant find good ones here in sydney. thanks for the recipe! just curious are you indonesian? (wondering if it's also called nastar in other countries hehe)

pigpigscorner said...

5 Star Foodie: Yeap, maybe that's why we have it for CNY!

soma: Thanks =)

Caviar and Codfish: I love that pic too, they look so cute before baking. Too bad they cracked after =(

vero: I'm Malaysian!

Reeni♥ said...

I would love to pop a few of those in my mouth! How yummy!!Happy New Year!

lalaine said...

Wow! I've always wanted to learn how to bake this. We have a version in the Philippines filled with winter melon and sometimes mung bean. Thanks for the recipe...

pigpigscorner said...

Reeni: Thanks!

lalaine: The winter melon sounds nice, I've never had that before. We have something called the Dragon Ball Biscuit in Malaysia. It's filled with mung beans and is a speciality of Penang.

Maryann said...

What a wonderful post! These look amazing. Happy New Year! :)

Beachlover said...

your pineapple tart look pretty!! Gong Hei Fatt Choy to you and family!!

Pearl said...

OHHH my god. happy chinese new year! did you know that i was searching ALL OVER for recipes for the chinese pineapple tarts?
yummmmmmm! i ate those like crazy when i was little. hahaha. cookies and cake? nah! give me boba and pineapple tarts :)

Sharon said...

I really love these but have never even thought of making them myself. My mom actually just sent me a bag of these. Happy Chinese New Year! I'm going to try these out!

Bunny said...

What a wonderful little treat, my husband loves pineapple. Happy New year to you!

tigerfish said...

Happy Chinese New Year!
Those are golden delicious goodies :)

Jan said...

Happy Chinese New Year!
Thank you for visiting my blog which has led me to yours. I can see I'm going to like visiting your blog, all your food looks so yummy!

Cynthia said...

The are so very delicious. A friend of mine made me some recently and I really had to try and contol myself :) Gosh, I wish I had a few now :)

luckytastebuds said...

Those look so delicious! I was totally going to try making these tonight as soon as I saw your post, except I didn't have one ingredient! I have a question - do you think the pastry dough will still work if I didn't use shortening??

the caked crusader said...

Beautiful - such cute little shapes!

Girl Japan said...

These are adorable.. I've never had them homemade only store bought... They look absolutely darling...

Food For Tots said...

Gong Xi Fa Cai! Happy Niu Year! ;)

i bake for you :) said...

These look great! I should try making these next year! I've never tried pineapple tarts before..

By the way, Happy new year! :D

Natashya said...

Happy Moo Year to you as well!
I have never had anything like these treats, they look so perfect and tasty!

Grace said...

i love pineapple--it's so innately sweet, but you don't find it in many desserts. these looks phenomenal, a nice change from the ubiquitous upside-down cake. :)

doggybloggy said...

hey thats no 'bull' these are so popable how do you not eat one then five?

Robin Sue said...

Happy New Year- these are one of my favorite cookies to get at our local Asian market, but now I know how to make them! Thank you!

Katherine Aucoin said...

I have not heard of these before; they sound interesting!

Pam said...

Yum. These look so good - I've never had them before. I know my kids would love them.

Navita said...

Gong Hei Fat Choy...dear! Went to see the CNY parade here..awesome..waiting for the fireworks tomorrow.

lOve those cookies..m so going to try them.

duodishes said...

Happy New Year to you. It's so fun to see pineapple tarts everywhere! It means we just have to try them. Can you ship a few to us?

Lorraine @NotQuiteNigella said...

Happy Chinese New Year of the Ox to you! Those pineapple tarts look so good. I can't believe that I haven't tried one yet, but your pics are making me wish that I had some here!

Erica said...

oh my gosh! These looks so super good. I am a huge fan of pineapple and I bet the filling is just perfect!

Sara said...

Happy new year, these look so delicious!

Little Corner of Mine said...

Looks good to me!

Gong Xi Fa Cai!!

nutritiontokitchen said...

These look so yummy! I love how you shaped them - they turned out perfect! Happy New Year, of Chuc Mung Nam Moi in Vietnamese :)

Lori Lynn said...

Those. Look. Scrumptious.
Happy New Year!
And thanks for visiting my blog. I'm going to wander around yours for a little while now.
Lori Lynn

Sam said...

I wouldn't have the patience to make these but they look great! Happy new year!

noobcook said...

Your pineapple tarts are so professionally made! Lovely photos. Happy Niu Year! =D

Zen Chef said...

I had those little pineapple tarts before. They're great! Love the picture too.

pigpigscorner said...

Thanks for all your lovely comments! Happy CNY to all of you!

luckytastebuds: About the dough, my mum actually used margarine instead of shortening. I didn’t have margarine, so I used more butter and added a little bit of shortening. Apparently it makes the pastry crumbly. Her recipe calls for 75g butter, 50g margarine and same for the rest of the ingredients.

Olga said...

they almost look like gnocchi on one of the pictures :) Happy New Year

pigpigscorner said...

They do look a bit like gnocchi..haha...Happy New Year to you too!

Aparna said...

I've never seen these type of tarts before, though they look and sound very good.
I should try them, I think.
Happy New Year.

pigpigscorner said...

Thanks Aparna! They are my favourite, do give them a try!

ck lam said...

Gong Xi Fa Cai! Hope this Penang lady is not the last person to wish you in this post.
Your pineapple tarts are lovely.I see my MIL uses fresh Bali pineapple which is slightly smaller and much sweeter in making her pineapple tarts.

pigpigscorner said...

ck: Gong Xi Fa Cai to you too!

My mum uses fresh pineapples. Forgot what she normally use thought, I just know that they are really sweet.

Pinky said...

I've never had these kinds of treats, but they look yummy!

samsumsion said...

I love these cookies! I used to live in Taiwan, and I totally remember eating these! I had forgotten all about them until I read this post. Thanks!

lilgooseberry said...

ooo they look great, thinking of making them this week, was wondering how long do they keep for?

pigpigscorner said...

I read somewhere that you can keep the tarts for about 3 weeks to a month in an airtight container but I personally have not kept it for so long before.

Kawaii said...

I don't have shortening.
What can I use instead?
I really want to bake those delicious ones :D

pigpigscorner said...

Try to look for hydrogenated vegetable oil. You could use butter but the texture won't be as crumbly.

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