Skip to main content
logo
Food Advertising by

Pineapple Tarts ~黄梨塔 CNY 2015



Pineapple Tarts are available throughout the year in Malaysia and Singapore but they are most sought after and popular during the Lunar Chinese New Year.   They are a common sight in most Chinese households because it's symbolic to have Pineapple Tarts during this time of the year.  'Wong lai' in Cantonese and 'Ong lai' in Hokkien phonetically sounds like 'good luck comes'.  Hence, eating this cookie will thus bring forth good luck and prosperity.

This is not the melt-in-the-mouth type of pastry, it's crisp when fresh and will stay good even after being kept for some time.  You can also view my  other recipes on  Nastar and closed Pineapple Tarts from  'here' and 'here'.





Pineapple Tarts - 黄梨塔    (adapted from 'here')

Ingredients

  • 100 gm unsalted butter
  • 200 gm plain flour, sifted
  • 60 gm icing sugar, sifted
  • 1 egg yolk
  • 1 Tbsp milk
  • a pinch of salt
  • pineapple paste
Method
  1. Sift flour with salt, set aside.
  2. With a handheld whisk, beat butter with icing sugar till creamy.
  3. Add in egg yolk, mix well.
  4. Add milk and fold in the sifted flour.
  5. Mix to a smooth dough using a spatula.  Do not knead.
  6. Cover with cling wrap and let rest for 15 mins.  (If too soft to handle, chill in the fridge).
  7. Pinch about 10 gm of dough, flatten, put in some pineapple paste, roll up to whatever shape that you fancy.  Lightly slit the surface with a sharp knife to form a pattern.
  8. Bake in a preheated oven @ 180 deg.C for 15 to 18 mins. till slightly golden brown.
  9. Yield :  27 Pineapple Tarts





 I'm linking this post to Best Recipes for Everyone Jan. & Feb.2015 Event:  Theme
My Homemade Cookies by Fion of  XuanHom's Mom and co-hosted by
Victoria of  Baking Into The Ether
also to
'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by
Miss B of  Everybody Eats Well in Flanders and co-hosted by
Charmaine of  Mimi Bakery House

and to




Cook and Celebrate : CNY 2015, Yen from Eat your Heart Out,
Diana from Domestic Goddess Wannabe and Zoe from  Bake for Happy Kids




Comments

  1. These pineapple pastries are so festive and pretty, Cheah.

    ReplyDelete
    Replies
    1. Thank you, Angie. Have been making Pineapple Tarts each year, have run out of ideas of shaping them!

      Delete
  2. Hi Cheah,

    Your pineapple tarts look lovely. Do you wish to link your post with us for our Chinese New Year event, http://www.bakeforhappykids.com/2015/02/hakka-yam-abacus-plus-us160-paypal-cash.html?

    Zoe

    ReplyDelete
    Replies
    1. Thank you, Zoe. Yup, will do so in a jiffy!

      Delete
  3. Hah! So that's the reason many of my friends are making pineapple tarts. Thank you for sharing that bit about 'ong lai'. ^.^

    ReplyDelete
    Replies
    1. Ha, ha, everyone is looking forward to an 'ong' year, that's why!

      Delete
  4. thee are soo cute... looks like a mini hot dog bite when you bite, then stare at the filling.. am sure i will enjoy these little ones..

    thanks so much for your continuous support at Best Recipes :)

    ReplyDelete
    Replies
    1. You're most welcome, Victoria. A mini hot dog .... good comparison :D

      Delete
  5. They look so good! I would love to grab one :D

    ReplyDelete
    Replies
    1. What a pity that you're not in this part of the globe!

      Delete
  6. Cheah, Pineapple Tarts are what I look forwards to when going visiting during CNY :)

    ReplyDelete
  7. Hi Cheah, I've been seeing pineapple tarts everywhere but your pineapple shaping is the best. Look pretty!

    ReplyDelete
  8. So nice!! Sokehah I love your cookies :D

    ReplyDelete
  9. I like all sorts of pineapple tarts... huat ah! ;)

    ReplyDelete
  10. Oh you managed to do the enclosed type, according to Wendy it is such a pain lol!
    Hope I am not too late to wish you Gong Xi Fa Cai:D

    ReplyDelete
    Replies
    1. Gong Xi Fa Cai to you and your family too. To me, making the enclosed type is easier :)

      Delete

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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …