Skip to main content
logo
Food Advertising by

Date Rolls/Tarts ~ CNY 2011

 

These rolls/tarts are shaped like a pineapple but instead of pineapple paste, I put in unseeded dates, for a change.  'Wong Lai', that's Cantonese for pineapple which literally means 'luck coming' is auspicious for the coming Chinese New Year which will fall on 3rd February, Thursday, and this year is the year of the Rabbit. 



Pinch off some dough and roughly shape into a ball, flatten, place an seeded date in the centre and close up the dough.  Press the edges and shape one end tapered.  Snip with a pair of scissors on the front half of the tart.  Insert a clove  at the broad end to resemble a stalk.  Brush on egg glaze.
Baked date rolls.











Pastry is adapted from my   'Nastar'  post.

Ingredient
  • 350 gm plain flour
  • 50 gm cornflour
  • 130 gm butter
  • 100 gm margarine
  • 60 gm icing sugar
  • 2 egg yolks
  • Unseeded dates
  • 1/4  tsp salt
  • 1  tsp vanilla essence
  • Cloves
  • Egg glaze  -  1 whole egg , 1 egg yolk + a pinch of salt
Method
  1. Sift together the flour, salt and cornflour, set aside.
  2. Cream butter and sugar till light.
  3. Add in the egg yolks, one at a time.  Add in vanilla essence.
  4. Fold in sifted ingredients and mix into a firm dough.
  5. Pinch off some dough and roughly shape into a ball.
  6. Flatten the ball of dough and put in an unseeded date in the centre.  Close up the dough and press the edges together.  Using the finger and thumb, shape one end tapered.
  7. Using a pair of scissors, snip tiny 'v' shapes on the front half of the tart.  Snip in rows.
  8. Insert a clove at the broad end, to resemble a stalk.
  9. Place rolls/tarts on greased or paper lined trays.
  10. Glaze and bake in a preheated oven @ 180 deg C for about 15 mins.
  11. Move to wire rack to cool.


Comments

  1. what a creative way to upgrade pineapple tarts. Yours look so beautiful, I don't think I will ever have the patience to shape and cut them like you do. Your pastry sure looks like it's gonna melt in your mouth the moment you put them in. =)....I'd love to have one of these, haha

    ReplyDelete
  2. Cheah, can order from you or not? for CNY.... :)

    ReplyDelete
  3. WOW Cheah! This sounds so special and delicious. You're very creative! Send me some please ;DD

    ReplyDelete
  4. beautifully done cheah!!! if its up to me to snip the spikes i think the dough would be cut into half! hehe! you are not submitting this?

    ReplyDelete
  5. These look amazing! And that tart pastry looks so perfect. I always love eating these during CNY, though I like pineapple that little bit better ;). The way you shape them is fantastic though, I've never seen them quite this good!

    ReplyDelete
  6. Great, Cheah, you're back already and on your CNY cookies project! Date is such a terrific sub for pineapple jam and it's not too sweet. :o) Looking forward for more. Have a great day.
    Cheers, Kristy

    ReplyDelete
  7. Cheah,
    These look absolutely gorgeous! Another of my favorite CNY cookies! My sister in law always buy me a box every year. Since I love this so much, I should try making them myself now that I have your recipe ya? Unfortunately I just not a baker so I guess I will settle buying them again. BTW, great shots! love the photos.

    ReplyDelete
  8. Wow...your pineapple tarts look really pretty. They do look like mini pineapples. Love that you use dates inside...something different.

    ReplyDelete
  9. hey madam, very nicely cut and shaped! can i know the unseeded dates, are they the same as kurma dates where they sell for hari raya?

    ReplyDelete
  10. Love them with dates. Something different:) btw beautiful pictures!

    ReplyDelete
  11. I love dates and these look great! You really take the time to make some beautiful food.

    ReplyDelete
  12. I like the shape of these tarts but too much work for me, tried making them once but ended up rolling them up into nastar after a few lol! Yours look gorgeous!

    ReplyDelete
  13. dinewithleny
    Thanks, just substitute for a change.

    Claire
    Not that professional to take orders :)

    Ann
    Thanks. Can courier to you!

    Sharon
    Thanks, I like pineapple paste too, but sometimes need to experiment for a change.

    Kristy
    You have a great day too and I look forward to your posts too.

    j3ss kitch3n
    Oops forgot to link to your page. Just edited, will mail to you later.

    Quay po cooks
    You can shape them into something simpler.

    MaryMoh
    Thanks. The pastry with dates are also delicious.

    ReplyDelete
  14. Lena
    Yes, they are, I removed the seed.

    Thank you, Elin

    A Busy Nest
    Dates are nutritious too and thanks for dropping by.

    Jeannie
    Your round ones look nice too, more easy to make.

    ReplyDelete
  15. They are beautiful Cheah, thats a great way to do date rolls!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…