Malaysian Pineapple Pastries Recipes

MALAYSIAN PINEAPPLE TARTS

Steps:

• Methods: 1. Prepare the filling one night before. Cook the filling over medium heat till thick and dry . Set aside and let it cool completely. 2. Cream butter in a large mixing bowl until light and fluffy. Add egg and beat well. 3. Sift icing sugar, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough. 4. Roll out the dough till it's about 0.7 cm thick. Cut into shapes with a pineapple tart mould. Brush sides of tarts with egg wash. Bake in a greased, lined baking tin for 10 minutes. 5. Remove tarts from the oven. Fill centre of tarts with some pineapple jam. Return tarts to oven to bake for a further 10 minutes, or until golden brown.Cool the tarts on wire rack. Notes: 1. I used canned pineapple in stead of fresh pineapple and I onitted the sugar. I cooked it with the syrup till thick and dry enough to form a paste. 2. I used only 60g icing sugar for the pastry as my pinepple filling is sweet enough for me. 3. I didn't use cinnamum or anise cause I don't really like the smell.

BEST-EVER PINEAPPLE COOKIES (PINEAPPLE TARTS) RECIPE

Steps:

• Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.
• Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
• Prepare the egg wash by mixing all the ingredients together in a small bowl.
• Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
• Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
• Finish it off by rolling it into a round ball.
• Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.
• Bake in a preheated oven at 330°F (165°C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.

MALAYSIAN PINEAPPLE TARTS

Steps:

• Cook the grated pineapple, spices and sugar in a saucepan on medium heat until it starts to bubble, stirring as you go. Note, you can use an electronic chopper instead of grating if you prefer.
• Once the mixture is bubbling, reduce the heat to low and stir regularly for about 1 hour or until pineapple jam has reached a sticky consistency. You need the jam to be quite dry or it will run all over the pastry when you bake it.
• Make sure you keep stirring the jam as it burns quite easily. Once the jam has thickened, turn off the heat, remove the spices and allow to cool completely. You can bottle this for use later.
• Rub in the butter and flour until the mix resembles bread crumbs.
• Add in the beaten eggs to bind but don't work it too much as the pastry will get too hard. If it is too dry, you can drizzle a few drops of water (ala Delia). Don't be tempted to make it too wet.
• The dough should all come together into a ball. When it does, wrap in cling film and put it in the fridge for a couple of hours.
• About an hour before you are ready to roll out the pastry, take the dough out of the fridge and let it get to room temperature or it will be too hard to roll out.
• Preheat oven to 180°C. Using lightly oiled hands, roll out about a teaspoon of the pineapple jam into balls and place aside. Don't be tempted to make the balls of jam too big as they will overflow over the pastry.
• Roll out the pastry dough to a 0.5cm thickness (pound coin) between two sheets of non stick baking sheet or use a lightly floured rolling pin. Remove the top sheet of paper and use your pineapple tart or cookie cutter mould to cut out shapes of your pastry. Use the handle of a wooden spoon to make a small circular dent in the middle. You can then either remove the excess dough and slide the baking paper with the pastry onto your baking tray or remove each cut piece and place it on a baking sheet.
• Place the prepared balls of pineapple jam into the middle of each tart and place decorative pastry on top of jam if you want. Traditionally, small pieces if dough will be rolled out and placed as a cross across the jam. In this case, I used some star shaped sprinkles to match the cookie shape after the tarts were cooked.
• Brush pastry with egg wash and bake on the top shelf of the oven for 15-20 minutes until the pastry is slightly golden. Cool on a wire rack to allow the pastry to crisp up and store in an airtight container.

MALAYSIAN PINEAPPLE PASTRIES

Steps:

• Peel pineapple, remove eyes and core. Chop pineapple to make 1 1/2 cups. In sauce pan combine pineapple, sugar, and 1/3 cup water. Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.) Cool.
• Meanwhile, in bowl cut butter into flour till mixture is crumbly. Add egg yolks and vanilla; stir till well combined. Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. Cover; chill 1 hour. Divide dough in half. On lightly floured surface roll each half to 10x10 inch square. Cut into sixteen 2 1/2 inch squares. Spoon about 1 tsp pineapple filling diagonally in center of each square. Bring up two side corners/ overlap slightly. Place on ungreased baking sheet. Brush lightly with egg white to seal. Bake in 400 degree oven for 10 to 12 minutes till golden brown. Cool on wire rack.

MALAYSIAN MESS

Steps:

• Heat oven to 140C/120C fan/gas 1. Make the meringues by whipping the egg whites into soft peaks, add half the caster sugar then gradually add in the rest until the mixture is really thick and glossy. Fold in the icing sugar and the 75g desiccated coconut.
• Lay 2 baking trays out and cut baking parchment to fit. Put a small dollop of meringue in each corner of the trays and put the parchment on top - the mixture will hold the baking parchment in place. Using a metal spoon, put evenly-spaced tennis ball-sized dollops of meringue on the trays - I had about 12. (You may have more than you need.) Bake the meringues for 30 mins, then reduce the temperature to 120C/100C fan/gas ½ for a further 30 mins. Leave the meringues to cool in the oven.
• Peel and cut the pineapple and remove the core. Dice into 1cm cubes. Put the diced pineapple, brown sugar, lemongrass, star anise and lime juice in a pan and bring to the boil. Reduce heat and simmer for 15 mins until the pineapple is soft but still holds its shape. Remove from the heat and set aside. Discard the lemongrass and star anise.
• Toast the remaining desiccated coconut in a pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a hand-held electric whisk or a freestanding one, whisk the coconut milk and cream to soft peaks. You want it to be just whipped and still run off the spoon. Assemble the dessert in a bowl or small glass tumblers. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle with the toasted coconut.