Singapore and Malaysia

Pineapple tarts

Melt in the mouth butter pastry hugging sticky pineapple jam. Lunar New Year in one bite.

150 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayButter pastry around spiced pineapple jam, Nastar style.

The original

316kcalsame

4 gproteinsame

2 gfibresame

150minutessame

Singapore and Malaysian pineapple tarts.

Per serving, worked out from the ingredient table.

Pineapple2 medium, peeled and grated

Sugar1 cup plus 2 tbsp, divided

Cinnamon powder1 small stick or 1/2 tsp

Whole spices3 cloves and 1 star anise

Maida (all-purpose flour, plain flour)2 cups

Butter¾ cup, cold

Milk powder (powdered milk)2 tbsp

Egg yolk3, plus 1 for glazing

Salta pinch

6 steps

1Squeeze some juice from the grated pineapple, then cook the pulp with 200 g sugar and the spices, stirring often, for 60 to 75 minutes.
2Cool the jam and roll into small marble sized balls.
3Rub the butter into the maida, milk powder, remaining sugar and salt. Mix in 2 yolks to a soft dough. Chill 20 minutes.
4Wrap a small piece of dough round each jam ball and roll into an oval. Place on a lined tray.
5Brush with the beaten yolk and bake at 170 C for 18 to 20 minutes.
6Cool completely and store airtight.

Serve it like this

Pile in a glass jar or arrange on a red plate for festivals, served with Chinese tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.