Looking for Malaysia, Singapore or Taiwan Recipes? Love the buttery crumbly texture of the pastry? We look at some of the recipes around.
Malaysia:
Pineapple Tarts Recipe
Adapted from Fresh from the Oven
(Makes 24 tarts)
Ingredients:
For the pasty filling:
2 1/2 cups all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams (I used Challenge brand, which is recommended by Saveur magazine as one of the best butter brands in the US)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch
1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)
1 egg yolk (lightly beaten for egg wash)
For the pineapple filling:
2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Method:
Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.
Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.
Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.
Preheat the oven for 350F and bake for 20-25 minutes or until light brown.
My shortcuts:
- For the butter, I didn’t cream it with the electronic hand mixer. I nuked it in the microwave for 10 seconds and then mix everything together with hands. I know this is not the best shortcut because the heat in the butter might “cook” the flour.
- For the pineapple filling, drain the pineapple slices and then squeeze the extra water/juice with your hands. If you don’t, it’s going to take you an hour or more to make the pineapple filling.
- I didn’t crush the pineapple slices manually, I dropped them into a mini food processor and blend them for 10 seconds.
- I didn’t use low to medium heat to cook the pineapple fillings. I use high heat (but stir continuously) and then lower to medium heat. I don’t have patience for low heat.
Note: Please use the shortcuts above with caution. It worked out for me, but I would advise you to follow the proper instructions instead of cheating like I did.
Singapore:
Singapore Style Pineapple Tarts Recipe:
Ingredients:
- 4 fresh pineapple .
- Filling .
- 1 tsp vanilla essence .
- 2 tbsps lemon juice or lime juice .
- 340 g plain flour .
- 1 star anise, use 4 segments .
- 2 beaten eggs, for glaze .
- 1 tbsp salt .
- 340 g cake flour .
- 4 cloves .
- 450 g butter, cubed (Lurpak is great) .
- Crust .
- 400F g caster sugar .
- 2 tbsps icing sugar .
- 4 cm piece cinnamon sticks .
- 50 ml ice water .
- 2 egg yolks
Directions:
- Step #1 Filling.
- Step #2 To make the jam, grate the pineapple coarsely.
- Step #3 Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan & cook over a moderate heat, stirring every once in awhile, until mixture is almost dry.
- Step #4 Set aside to cool.
- Step #5 Pastry dough.
- Step #6 Put sifted flour, salt & sugar in a mixing bowl.
- Step #7 Rub in butter until mixture resembles breadcrumbs.
- Step #8 Beat in the egg yolk & add ice-cold water & essence.
- Step #9 Mix well to form a dough.
- Step #10 Place in a plastic bag & chill in the refrigerator for 30 mins.
- Step #11 Roll pastry out to 0.
- Step #12 5 cm thickness on a lightly-floured tabletop & cut out rounds with a pie cutter.
- Step #13 Fill each piece of cut-out pastry with pineapple jam filling.
- Step #14 Pinch a small neat frill aroud the edging.
- Step #15 Cut thin strips of pastry to form a lattice on top of each pie.
- Step #16 Glaze the strips with beaten egg.
- Step #17 Place tarts on a greased baking tray & bake in preheated oven at 180°C for 15 mins.
- Step #18 Reduce the temperature to 170°C & continue to bake for another 10 mins or until golden.
- Step #19 Turn tarts out to cool on a wire rack before storing in air-tight containers.
- Enjoy the Singapore Style Pineapple Tarts recipe.
Taiwan:
Ingredients:
230 gm. Butter
100 gm. sugar
25 gm. milk powder
10 gm. green tea powder
1 egg
320 gm. plain flour
1/2 tsp. baking powder
1/4 tsp. green tea paste (optional)
Pineapple Jam as filling
Method:
(1) Roll pineapple jam into small round balls.
(2) Cream butter, sugar, milk powder, green tea powder till creamy.
(3) Add in egg and green tea paste and beat till well combined.
(4) Add in flour and baking powder and mix till a dough is formed.
(5) Pinch a small portion of the dough and wrap up with pineapple fillings.
(6) Press into small square or oblong rings and place it on a baking tray.
(7) Bake in preheated oven at 175C till golden brown.
(8) Remove and leave to cool on wire rack before storing into cookie containers.
Source: http://www.grouprecipes.com/sr/28233/singapore-style-pineapple-tarts/recipe/
http://rasamalaysia.com/recipe-pineapple-tarts/
http://auntyyochana.blogspot.com/2007/04/green-tea-taiwan-pineapple-tarts.html
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