Cheese pineapple tart

 

I always stick to the usual pineapple tart recipes for my CNY bakes but this year I chose to try something different. I tried this cheese pineapple tart recipe and my family loves it! https://nasilemaklover.blogspot.com/2015/01/cheesy-pineapple-tarts.html This recipe is a keeper for me. :) 

Ingredients
300g store-bought pineapple jam (roll into 6g each) 
175g butter 
50g condensed milk 
235 plain flour 
1 egg yolk 
25g parmesan cheese powder 

egg wash
1 egg yolk 
1 tsp milk 

Recipe
1. Cream butter and condensed milk till it is light in colour. 
2. Add in the egg yolk and mix well. 
3. Sieve the flour and cheese powder then add into the mixture to form a dough.  
4. Weigh the dough and split into balls of 9g each. 
5. Using a rolling pin, roll and flatten the ball. Put the pinepapple jam in the centre and gently wrap the dough all around the jam till its nicely covered up. 
6. Put the dough on the baking tray. Apply egg wash when all the tarts are nicely wrapped. 

7. Bake at 170 degree at 20 to 25 minutes till it is nicely baked golden brown. 

Open faced pineapple tart

Love this pineapple tart recipe. I tried for the first time this year and like it very much. It is very simple to prepare yet very delicious. Cannot stop popping into my mouth! Credit: Bake for Happy Kids

Ingredients 
Store-bought pineapple jam (roll into 6g each)
150g flour 
10g cornflour 
10g icing sugar 
1/8 tsp baking powder 
1/4 tsp salt 
100g unsalted butter 
7.5g egg yolk 

1/4 tsp vanilla extract 

egg wash 
1 egg yolk 

2 tsp milk 

Recipe
1. Sieve the flour, cornflour, icing sugar, baking powder and salt in a bowl. 
2. Cut the butter into small cubes and add into the bowl. 
3. Using the fingertips only, rub the butter into the flour mixture till it forms 
coarse crumbs. 
4. Add in the egg yolk and vanilla extract and knead into a dough. If you find the 
dough becoming too soft to handle, put it in the fridge for 20 minutes or so. 
5. Put the dough between cling wrap and roll with the rolling pint to the desired
thickness. 
6. Dust the pineapple tart mould with flour so that the dough can easily come off. 
7. Place the tarts on the baking tray, egg wash then bake at 180 degree for about 3-4 minutes.

8. Remove from the oven, add in the pineapple balls and gently press down. Continue to bake for another 6 to 9 minutes till it is golden brown. 

Kueh Bangkit

This is my favourite to do recipe for CNY baking. I nearly lost it this year because I could not find back the screenshot I took years ago. To avoid the history repeating itself, I decided to post here for my own reference. :) 

Ingredients

210g tapioca flour (210g is for the cookie, you need to dry additional flour in case) 
1 egg yolk 
80g icing sugar
100ml coconut milk 

6-8 pandan leaves 

Recipe

1. Wash the pandan leaves and dry them before cutting them into short strips.
2. Spread the flour on the baking tray and put in the cut pandan leaves.
3. Bake the flour at 150 degree for 1 hour. Alternatively you can dry them in the wok over the stove
but that will cause a huge powder mess. 
4. Remove the pandan leaves. The dried flour can be kept in airtight for maximum of 2 days. 
5. Mix egg yolk, icing sugar and 50ml of coconut milk well before adding 210g of the baked
tapioca flour. 
6. Knead the dough for about 15 to 20 mins to get smooth texture. Be patient! This dough
is extremely hard to knead compared to the usual kneading. Need to knead till the coconut
oil is out. 
7. Add the balance of the coconut milk as you knead along. (At any point, when you find the
dough too dry, add in coconut milk sparingly.) 
8. Take a small portion of the dough, roll it using the rolling pin then cut using 
the cookie cutter. Balance dough can be covered with damp cloth to keep it moist. 
9. Dust some tapioca flour on the baking tray. 

10. Bake at 160 degree for 20 minutes and its done.