It is my Hari Raya’s yearly favorite kuih. If you have the patience to make, you can save cost of buying from the readymades, and tastes yummier! Try this recipe.
250gm unsalted Gold Tree pure creamy butter
2 tbsp condensed milk
1 tbsp Q.B.B. ghee
a pinch of salt
2 egg yolks
1 egg white
1 tbsp vanilla powder
1 packet of pineapple paste (1kg pack)
600g plain flour
1 tbsp baking powder
liquid coloring – yolk color
- rolling pin
- pineapple tart moulds
- grease paper
- flour sifter
- cling films
1. Beat the butter until creamy (1-2 min)
2. Add eggs–1 at a time–beat until the butter volumized and turns creamy
3. Add condensed milk and salt. Beat the mixture again until creamy.
4. Add vanilla powder.
5. Use the flour sifter and sift the flour into the butter mixture. Use your spatula to fold in the flour until it until it turns into a dough.
6. Place the dough on the grease paper. Wrap the rolling pin with cling film. Use rolling pin and roll out the dough to 1 inch thickness.
7. Cut the dough using the tart moulds and line it nicely into a tray.
8. Pour the pineapple paste into a round pan and add water. Cook the paste under medium heat until the paste softens. Add 5-6 drops of coloring. Cool it for 15 mins before using.
Tips: To make your pineapple tart filling looks smooth, just use water to smoothen the surface.
All the ingredients are available at the local Sheng Shiong mart, NTUC Fairprice or Phoon Huat.