RESEPI TAT NENAS KLASIK
Pastry
250gm butter
2 1/2 tbsp sweetened condensed milk
2 tbsp ghee
1/4 tsp salt
2 egg yolks
1 egg white
1 tbsp vanilla
1 packet of pineapple paste (1kg) ~ or you can make your own
500g plain/superfine flour ~ sifted
1/2 tsp baking powder
liquid coloring – yolk color
200ml water
Pineapple Jam
5 Unripe pineapples ~ peeled, cut into small pieces & strained
2 Pandan leaves ~ tied to a knot
250 gm castor sugar
1/2 tsp lemon juice
1/2 tsp vanilla essence
2 1/2 tbsp sweetened condensed milk
2 tbsp ghee
1/4 tsp salt
2 egg yolks
1 egg white
1 tbsp vanilla
1 packet of pineapple paste (1kg) ~ or you can make your own
500g plain/superfine flour ~ sifted
1/2 tsp baking powder
liquid coloring – yolk color
200ml water
Pineapple Jam
5 Unripe pineapples ~ peeled, cut into small pieces & strained
2 Pandan leaves ~ tied to a knot
250 gm castor sugar
1/2 tsp lemon juice
1/2 tsp vanilla essence
Method:
Pastry:
1. Beat the butter until creamy (1-2 min)
2. Add eggs–1 at a time–beat until the butter volumized and turns creamy
3. Add condensed milk and salt. Beat the mixture again until creamy.
4. Add vanilla powder.
5. Use the flour sifter and sift the flour into the butter mixture. Use your spatula to fold in the flour until it until it turns into a dough.
6. Place the dough on the grease paper. Wrap the rolling pin with cling film. Use rolling pin and roll out the dough to 1 inch thickness.
7. Cut the dough using the tart moulds and line it nicely into a tray.
8. Roll cooled pineapple jam into small balls. Flatten them slightly, then place in the centre of shaped pastry.
8. Preheat oven to 160 C(325 F). Bake for 20-25 minutes depending on your oven, or until pastry is lightly browned.
IF using packed jam:
1. Pour the pineapple paste into a round pan and add water.
2. Cook the paste under medium heat until the paste softens.
3. Add 5-6 drops of coloring. Cool it for 15 mins before using.
Homemade Jam:
1. Place pineapple pieces in a saucepan with pandan leaves, stirring continuously over medium heat until mixture thickens.
2. Add sugar, lemon juice and vanilla essence and continue stirring until mixture takes on a jam-like texture.
3. Continue to stir for about 10 minutes or until filling is dry. Leave to cool completely.
Note: the jam can be made in advance and kept refrigerated.
1. Beat the butter until creamy (1-2 min)
2. Add eggs–1 at a time–beat until the butter volumized and turns creamy
3. Add condensed milk and salt. Beat the mixture again until creamy.
4. Add vanilla powder.
5. Use the flour sifter and sift the flour into the butter mixture. Use your spatula to fold in the flour until it until it turns into a dough.
6. Place the dough on the grease paper. Wrap the rolling pin with cling film. Use rolling pin and roll out the dough to 1 inch thickness.
7. Cut the dough using the tart moulds and line it nicely into a tray.
8. Roll cooled pineapple jam into small balls. Flatten them slightly, then place in the centre of shaped pastry.
8. Preheat oven to 160 C(325 F). Bake for 20-25 minutes depending on your oven, or until pastry is lightly browned.
IF using packed jam:
1. Pour the pineapple paste into a round pan and add water.
2. Cook the paste under medium heat until the paste softens.
3. Add 5-6 drops of coloring. Cool it for 15 mins before using.
Homemade Jam:
1. Place pineapple pieces in a saucepan with pandan leaves, stirring continuously over medium heat until mixture thickens.
2. Add sugar, lemon juice and vanilla essence and continue stirring until mixture takes on a jam-like texture.
3. Continue to stir for about 10 minutes or until filling is dry. Leave to cool completely.
Note: the jam can be made in advance and kept refrigerated.
