Thursday, February 26, 2015

Cook: Melt In The Mouth Pineapple Tarts

Melt in the mouth Pineapple tarts
Yummy! Really melt in the mouth
I have never attempted pineapple tarts before because based on previous experience making them with my aunt, my thoughts are there are quite a lot of steps in making (making pineapple paste or choosing a good store bought one..., hard work of incorporating cold butter cubes into flour and most of the time, they one that we make was not really nice, kinda hard)

Had a gathering with one of my friends just before Chinese New Year and she gave me a bottle of homemade pineapple tarts and it really melts in the mouth. Both hubby and me finished the whole bottle of pineapple tarts in less than a day. So I decided to request the recipe from my friend, she uses this recipe from Nasi Lemak Lover, and it is actually pretty easy steps with minimal ingredients so decided to give it a try. It truly melts in the mouth and my relatives all give thumbs up! Definitely a keeper for next year Chinese New Year cookies making.

Do note that this recipe's dough is quite soft so not suitable for moulding with mould, rather it is only suitable for shaping into ball shapes. I tried using my pineapple-shaped mould but failed so can only make them into ball. 

(Makes 70 medium sized pineapple tarts)

1. 650g pineapple paste ( I bought ready make Bake King pineapple paste from NTUC in Singapore)
2. 350g salted butter (at room temperature)
3. 510g plain flour (Use Top Flour for finer texture)
4. 100g condensed milk
5. 2 egg yolk

To finish
1 egg yolk and 1 tablespoon of fresh milk for brushing (optional, i didn't use)


1. Roll the pineapple paste into balls (about 8g each- I use roughly gauge by eye, didn't use weighing machine)
2. Cream butter and condensed milk using medium speed hand mixer until the mixture turns pale and creamy as shown. It takes a bout 5-10 minutes)

Cream until pale and creamy
Texture as shown
3. Add eggs, mix for another 1-2 minutes until all incorporated. The mixture's texture will become slightly thicker as shown.
After addition of eggs
4. Sieve the flour and add into the butter mixture above. Mix well using hand until dough is soft and not sticky (able to mould into ball-shaped using hand)
Dough ready to shape
Wanted to use mould initially but dough too soft, can only shape into ball-shaped
Dough soft but able to mould into ball
5. Mould dough into ball shaped and then flatten them, add one pineapple paste ball and wrap the dough around the pineapple ball. Roll them into ball and placed on baking tray. I did some simple design using butter knife.
6. Bake in preheated oven 165 degree celsius for 20-25 minutes or until top is slightly browned. I took about 23 minutes.
Ready to go into oven
7. Remove from oven and let them cool down before storing in airtight container. Able to keep for at least 2-3 weeks.
It is ready! Yum!
Definitely a keeper for me for Chinese New Year next year... and before i pen off, Happy Chinese New Year and enjoy the remaining week of Lunar Chinese New Year!

Monday, February 2, 2015

Cook: Baked Crab Stick

Baked crab stick... not advertising for Begawan Solo... just no other container.. hehe!

Fried crab stick is one of the popular snack during Chinese New Year but I have never attempted cause it uses lots of oil. Recently, came across many baked version/air fried version and seems pretty crispy as well so decided to attempt it as a trial...

To be honest, I am pretty surprised with the results. Even with very minimal oil, the crab stick turns out crispy and best thing, no oil on your hand after eating. Only few hours since I make the baked crab stick, more than half is gone! I think i may need to make more soon... 


1. 500g of crab stick (32 sticks)

This is the brand I use but I find that the crab stick layer is a bit thick-will need to find another type for my next attempt!
2. 3-4 tablespoon of oil , just enough to lightly coat the surface of the crab stick
3. Optional: curry powder or chilli powder


1. Defrost the crab meat stick completely (Either soak them in water with outer packaging intact or leave them at room temperature until crab stick soften)
2. Remove the plastic film covering each crab stick.
3. Wash the crab meat stick with water.
4. Drip them dry using a sieve.
5. Peel the crab stick layer by layer as shown.

Peeled crab meat stick
6. Let the crab meat dry out at room temperature for a while , around 15-30 minutes.
7. Add chilli powder or curry powder and toss to coat evenly (Optional)
8. Add 3-4 tablespoon of oil (I uses canola oil) and toss to coat the crab stick with oil. 
9. Place them side by side into preheated oven at 150 degree celcius as shown. Do not stack the crab stick, otherwise won't be crispy. 
10. Bake for 20-30 minutes or until the crab stick turned brown and crispy.

Into the oven!
11. Once done, remove from oven onto a plate. Let them cool down for 10-15 minutes and then stored them into an airtight container or into your mouth! 
Cooling down..
It is hard not to keep popping them into your mouth so do make extra!!!

Made a second batch before 15 days of Lunar New Year end with Dodo Brand.

Dodo Crab Stick
My personal opinion is that with this brand, it is easier to peel as in the layers doesn't tear easily compared to the previous brand that i used. The baked crab stick also turned out to the thinner but personally i feel that the taste is not as good, it is relatively saltier and not so fragrant. Will still go for the previous brand in my future attempt! :)