You may wonder, why I would go through all the trouble
baking Chinese New Year cookies when, we (my family and I) are so… health
conscious.
I have not baked any cookies for the past 18 years.
Some of the reasons being :
- I do
not have the time
- I had
a wonderful supplier, who supplied me some of the best and reasonably
priced cookies.
- My
late mother-in-law helped to make arrangements for our needs.
My wonderful friend, has started her young family and she can
no longer supply those great cookies. So I am stuck, no supply, you pay
expensively for below par cookies.
Recently retired, I definitely could not use the excuse of
being too busy to bake, although sometimes, mother nature seems to work extra
hard reminding me that age is catching up and that I cannot do ‘all’ I want, the way I want.
My family and I love Kueh Bangkit, although, I do not even remember
baking Pineapple Tarts. Kueh Bangkit,
yes, the last time being in year 1993 but not pineapple tarts.
I checked out the internet for some recipes. There are more
than you care to read, and no 2 recipes are the same. All I had to do was just
to compare them, adjust them a little to my own traditional (for Kueh Bangkit)
recipe.
Similarly, I checked for some Pineapple Tart recipes,
however… I do not have a traditional
Pineapple Tart recipe, just a Short Crust Pastry recipe, picked up a long time
ago from my secondary school Home Science lessons. Came across a long filed up baking
tip on pastry too, which advises to add eggs for Pineapple Tarts but omit that
if you are using the pastry recipe for Curry Puffs.
My Kueh Bangkit 2012
I decided on starting off with my favourite, the Kueh Bangkit. Checked out the wet
markets for fresh, pure coconut milk. No, one seller was honest enough to tell
me no, they do add some water, another seller vehemently denied adding any
water. Finally, the neighbourhood grocery shop was happy to sell me an old
freshly grated coconut. To get all that wonderfully thick and rich ‘santan,’ kneaded
and worked the coconut well with 2 tablespoons of hot water, then squeezed out
the rich ‘santan’ using a muslin cloth.
I had fried the tapioca flour a couple of days earlier and
make some preparations to ease the workload on the actual baking day.
My Kueh Bangkit
Recipe
- 500 g
tapioca flour (fry with 4 pandan leaves, till dry and smooth)
- 1 egg
and 2 egg yolks beaten up with 180 g castor sugar
- 1
coconut (I gently cooked the coconut milk (+/- one cup,to thicken it
without boiling, have to be careful not
to bring out the oil)
- Alternatingly, mix egg
batter, coconut and flour. Leave some of the batter and coconut milk for
keeping your dough the right consistency. (if the dough gets too dry later
on , you could add a some of the remaining egg batter and coconut milk)
- Knead
dough well.
- Dust
bangkit moulds with adequate amounts of flour (use a brush to help you)
- Press
dough on moulds and bang to dislodge the cookies.
- Bake
at 160° for 15-20 mins. on lightly floured baking paper.
For my oven, the bottom browns faster than the top. The
dough cannot be too soft otherwise it will stick to the moulds, of course if
too hard than it will not taste nice.
The Result : They are good but not good enough as they are
a bit too crunchy, not soft enough, although they did shatter when I dropped
them. (LOL)
I think it would taste better to switch the eggs to 3 egg
yolks. Most recipes use only egg yolks, but that’s for Y2013.
My Pineapple Tarts
201 2
Actually, the thought of stirring for hours to get the
pineapple jam just right, puts me off.
Somehow, I told myself, all you have need are pineapples,
sugar, flour and butter or margarine. All easily available, just had to get my
butt going. Then…my bulb lit up.
My pineapple tarts are going to taste better than those on
sale.
I found a recipe that says add the sugar after your grated
Pineapple is dry.
My Pineapple Tart
Recipe
Pineapple Jam
- 1 ripe
pineapple (the last one at the neighbourhood shop, all green ones at the
market, some recipes advised using not so ripe). I manually chopped it up
about 450 gm of pineapple only as it is so ripe and soft.
- 5
tablespoons castor sugar, it is probably about 125 gm
- Cook
till caramelized, and do test for your preferred sweetness.
The Pastry
- 300 gm
plain wheat flour
- 150 gm
salted butter (skip the sugar if using salted butter)
- 80 gm
of icing sugar (only if using unsalted butter)
- 1egg
and 1 egg yolk
- 2
tabsp. of ice cold water
- Cut
cold butter into flour with pastry cutter, thereafter use a food processor
or chopper to chop it into ‘breadcrumbs’ like mixture.
- Add
beaten eggs and cold water to get a smooth dough.
- Refrigerate
dough for an hour before working.
- Roll
out pastry, and cut into 5 cm lengths.
- Fill
pastry with pineapple filling (rolled into cylindrical strips), do not
overlap pastry ends.
- Brush
pastry with egg or yolk mixture.
- Bake
at 175° for 15-20 mins.
Most pineapple tart recipe uses more fat than my basic
pastry recipe. I prefer less fat. I used a chopper to help me get the pastry
into fine breadcrumbs texture. (I split it up into about 5 portions, with 2
short spurts for each portion. You could try doing it in 3 portions, and maybe
3 short spurts).
The Result : They are good but not very nice to look at, no
consistency in size, real amateurish. As I only used 40 gm of sugar for the
pastry (did not want it too sweet) it ended up rather flat as my butter was
salted. I like it though.
Should I change the eggs to 2 yolks? I have about a third of
the pastry left, so if your pineapple is small, adjust the portions
accordingly.
 |
| Now, these Almond Flakes Bites and London Almond Chocolate Cookies
were baked by my sister-in-law. They look and taste so very
professional. |
Suggestions
All in all, I fried my Kueh Bangkit flour while I was doing
something else (multi-tasking) so that it will not seem too long. A word of
caution though, do not leave the stirring if you are going to be gone for too
long (you surely do not want burnt flour). Just switch off your gas, you can
continue frying when you are back after 2-3
minutes.
It was the same for my pineapple jam too, multi-tasking makes
it all so much easier. Add sugar only after your pineapple jam has become dry.
Our local pineapples taste so much better and the juices are full of flavour.
Another way to cut down your work is to buy pineapple roll
pastry press or mould and of course a food processor.
I wonder if I am able to get a Kenwood multi pro compact
FP250 with 15 functions (not available anymore, that’s what I have been told).
Otherwise, I shall have to settle for something else.
