Chinese Pineapple Cookies

Best Pineapple Cookies (Pineapple Tarts) Rasa Malaysia

WEBFeb 2, 2015 · Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes. Cream the butter and condensed milk until …

1. 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.
2. 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.
3. Prepare the egg wash by mixing all the ingredients together in a small bowl.
4. 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.

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Taiwanese/Chinese Pineapple Cakes Kirbie's Cravings

WEBFeb 4, 2016 · Bring to a simmer on the stove and cook, uncovered, for about 20 minutes or until most of the excess liquid evaporates and …

1. In a medium, nonstick saucepan, add drained crushed pineapples. Bring to a simmer on the stove and cook, uncovered, for about 20 minutes or until most of the excess liquid evaporates and mixture thickens.
2. Stir in sugar, corn syrup, and honey. Cook mixture at a low simmer for about 40 minutes, until it becomes quite thick, with very little liquid. Stir occasionally. You may also want to taste it a few minutes after everything is mixed together to see if the filling is sweet enough. If not, you can add a little more sugar. Stir in the flour and cook for an additional 15 minutes. Pour filling into a glass bowl, cover with plastic wrap and refrigerate for at least one hour. You can leave it for several hours or even make it the day before. You want the filling to be completely cooled when you work with it.
3. To make the pastry, add all ingredients except egg yolks into a food processor. Turn on and let it mix for about 2 minutes or until it becomes little balls of dough. See photo above; they look like dippin dots. At first the dough will turn very crumbly as your food processor breaks down the butter, but it will eventually turn soft into the little dough balls. If you want to try the recipe without egg yolks (as discussed in my notes), you can just squeeze these dough balls together to form one big ball of dough. Otherwise, add egg yolks in and pulse for about 1 minute, until smooth dough forms (shown in photo above).
4. Scoop out 1.5 tbsp dough balls and shape between palms to form round balls. Continue until all dough is used up. Set aside.

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