Skip to main content
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.

  • 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
  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.


  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

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

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

  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?

  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!

  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

  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.

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

  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?

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

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

  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!

  13. dinewithleny
    Thanks, just substitute for a change.

    Not that professional to take orders :)

    Thanks. Can courier to you!

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

    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.

    Thanks. The pastry with dates are also delicious.

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

    Thank you, Elin

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

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

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


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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!

Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),

Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Dark Chocolate Orange Muffins ~ 巧克力碎片橙玛芬

These chocolate orange muffins are fragrant and yummy.... just what you need to boost up your day at breakfast!

Dark Chocolate Orange Muffins ~  巧克力碎片橙玛芬
125 gm plain flour70 gm caster sugar1.1/4 tsp baking powder1 large egg38 ml canola oil1/4 cup milk60 ml orange juice1/2 Tbsp zest50 gm dark chocolate chips1/2 tsp vanillapinch of salticing sugar to dust (optional)Method Sift flour, baking powder, salt, mix well, set aside.Whisk egg with oil, milk and vanilla.Make a well in the centre of the flour mixture, pour in the wet ingredients, mix till just combined.  Do not overmix.Use an icecream scoop and spoon batter into a lined muffin pan.Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Teste with a skewer till it comes out clean.  Let cool and serve warm.Yield :  6 muffins.

Long Bean Flavourful Rice ~ 豆角有味饭

There are many ways of cooking this Hakka dish of  'Long Bean Rice'.   My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently.  From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or  '豆角'.  My version is pretty simple and I used homemade char siew instead.   So, here's my take on 'Long Bean Rice'.........

Long Bean Flavourful Rice  ~  豆角有味饭

100 gm long beans, cut into 1 inch100 gm char siew, cut into cubes150 gm (1 rice cooker cup) Brown rice, washed and drained6 pips garlic, chopped25 gm dried shrimps3.1/2 tsp light soya sauce3 tsp dark soya sauce2.1/2 cups waterSesame oil and Shaoxing wine to drizzleMethod Saute half the chopped garlic with some oil till fragrant, add in the dried shrimps, stir-fry.  Add in the char siew and continue to stir-fry.   Add in the 2.1/2 tsp ligh…