Pineapple roll tarts (aka pineapple cookies, or pineapple tarts) are considered as festive cookies, usually consumed during the Chinese New Year season, popular in Singapore, Malaysia, Indonesia, and Taiwan (Note: Taiwanese have their own pineapple cookies in rectangular shape), classified as of Nyonya food. Chinese like to have these cookies during Chinese New Year season because of the auspicious name, signifying success and prosperity, so they become as nearly must-served treats. The melt-in-mouth pastry outside is very addictive, with tasty pineapple jam wrapped inside. You can’t stop eating once you start to bite the first one.
I’m so glad that one of my fans, Chooi Mei Lok submitted her creation on my Chinese fan page, that instantly attracted lots of responses. Thanks to Chooi so much for her generous sharing on both of my blogs. Please welcome Chooi. Here comes her recipe below.
Pineapple Roll Tarts (Printable recipe)
Ingredients of pastry:
- 250gm butter
- 50gm icing sugar
- 1 egg yolk
- 280gm plain flour
- 80gm corn flour
- 2 Tbsp custard powder
- 2 pineapple, about 1600gm, grated
- 250gm sugar
- 2 cloves, optional
- 1/4 tsp cinnamon powder, optional
- 1 egg yolk
To make filling:
- Shred pineapples finely and sift drip the juice till dry.
- Cook pineapple shreds over medium head till dry then add in sugar.
- Switch to low heat and keep stirring to prevent it from burning until golden brown and dry.
- Leave to cool.
- Divide into small parts and form into balls, each weighted 7grams.
To make pastry and rolls:
- Sift flours and custard powder together. Mix butter, icing sugar till creamy and fluffy, add in the yolk continue mixing. Fold in sifted flours and mix to form a dough. Leave aside for 30 minuets.
- Preheat the oven to 170C (335F).
- Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg yolk.
- Bake 15-20 minutes till golden brown. Leave to cool before storing.
|Pineapple roll moulds - easier to get in Malaysia or Singapore|
- If you don't have any moulds, you might knead the pastry with hands into rectangular shape, or shape the pastry with cookie cutters. Simply roll the pastry dough into a disc shape first, enclose the filling inside, press to any shape you like.