Skip to main content
logo
Food Advertising by

Sakura Pineapple Balls ~ CNY 2021 ~ 樱花菠萝球

 I was mulling over the idea of what type of pineapple tarts to make for this coming Chinese New Year  and was thrilled when I came across Audrey Goh's post in Bake the Talk on FB.  A great thank you to you, Audrey.  I had some dried Sakura flowers idling in my fridge for the longest time and indeed I was most glad when I saw her pictures of Sakura pineapple tarts.  What an inspiration! To make things easy for myself, I just wrapped the balls of dough with the pineapple paste and then happily placed a hydrated flower on top.   I only 'created' ten Sakura pineapple balls as that was all the flowers I had. 



Sakura Pineapple Balls ~   樱花菠萝球  (adapted from  'here' )


Ingredients
  • 250 gm butter 
  • 50 gm icing sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 380 gm plain flour
  • 2 Tbsp cornflour
  • 1/4 tsp salt
  • 600 to 700 gm pineapple paste
  • Egg glaze (1 whole egg, sieved)
  • Dried Sakura flowers, hydrated (optional)
Method
  1. Sift the plain flour, cornflour and salt, set aside.
  2. Beat the butter with icing sugar till creamy.  Fold in the sifted flour.  Add in vanilla.  Mix well.  Let the dough rest for 30 mins.
  3. Weigh out 12 gm of pineapple paste, roll into balls.  Set aside.
  4. Weigh out 15 gm of dough, roll into balls, flatten and wrap up the pineapple paste.  Roll into a ball.  Apply egg glaze and stick a Sakura flower on top.
  5. Bake in a preheated oven @ 180 deg.C for about 15 minutes. 
  6. Yield :  50 Pineapple balls.  

Here's wishing everyone A very Happy and Blessed  Lunar New Year

&

May the Year of the Ox brings you much cheer, joy and good health





Comments

Popular posts from this blog

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Kuih Salat aka Seri muka ~ 沙拉糕

Kuih Salat aka Seri Muka is a decadent Peranakan Chinese or Nyonya kuih consisting of two layers.  The bottom layer is made of glutinous rice and coconut milk while the top layer is a layer of green coconut milk custard flavoured and coloured from the juice of the pandan leaves. Kuih Salat aka Seri muka ~  沙拉糕 (A)  Bottom layer 300 gm glutinous rice 100 ml coconut milk 100 ml water 1/2 tsp salt some Pandan (screwpine) leaves Blue pea flower (Bunga Telang) juice Method Wash the glutinous rice till water is clear.  Soak it for about 4 hours, preferably overnight which I did.  Next day, drain, wash and strain to get rid of excess water.   Line an 8 inch square pan with parchment paper and oil the sides.   Pour the rice into this pan. Mix the coconut milk with water and salt, then pour the mixture onto the rice.  Shake it a bit for even distribution.  The mixture should just cover the rice. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes. Remove the pan