Homemade pineapple rolls (pineapple tarts)
30 January 2010 | 87 comments |
Posted in Chinese, Featured Articles, Vegetarian, cake/ muffin, cookie, snacks
Posted in Chinese, Featured Articles, Vegetarian, cake/ muffin, cookie, snacks
HOW TO MAKE PINEAPPLE JAM
RECIPE: HOW TO MAKE PINEAPPLE JAMIngredients: (refer to photo)
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juiceMethods:
- Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
- Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Discard the core.
- Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
- Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
- Reduce the heat to medium and continue to cook, stirring occasionally.
- From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
- Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
- When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
- Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
Tips:
- Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
- Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
- Make the jam in advance and keep it in the refrigerator until required.
- If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
- Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
- Use a pot with larger base to quicken the cooking process.
- If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend. Please refer to the photo for the right type of grater to get the finest fibrous texture for the jam.
>>>>>> Click on page 3 below to get the recipe on how to make pineapple pastry……………..
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Wow… I love this I love this… The colour of your pineapple jam look great.. love the golden colour…. So excited to see your CNY goodies coming up…. keep more coming k
Ellena: Tks! Hope I manage to bake some more CNY goodies before going back to KL for the celebration. So busy with my daily routine.
Hello!, those look lovely , i can never have patience like that . Delicate pastries like that scare me hehehe. oh how a bout post on how to cook arrowroot? I keep seeing those every year during chinese new year and have wondered how its cooked
Peanutts: Tks! Do give it a try. I’m sure you can do it too. Arrowroot can be cooked in many ways: steaming (with Chinese sausages), stir-frying and deep-frying as chips. Sorry, I don’t have any post about it at the moment. Will consider your suggestion if I can find a good recipe to share.
The making process is so tough, huhu I surrender.
Little Inbox: I don’t consider it tough but rather time-consuming. Give it a try before you surrender.
They look so pretty!
Angie: Tks! They taste great too!
Your pineapple rolls look very delectable. I like the size of the rolls, seems that can pop one whole roll in the mouth. ;p
Tigerfish: Hahaha! It’s so funny! Still can’t figure how you can pop one whole roll in the mouth.
nice! does a refresh of memory mean a trip back to mom’s?
Kongkay: Tks! Hahaha! What a great suggestion! Will propose this idea to my emperor again.
Stunning. Absolutely beautiful photos of the process! Thanks for sharing!
Nate: Tks a lot for your wonderful compliment. I love your pineapple tart post. They are very detail and useful to me.
Beautiful and very evenly size. I like the golden color too.
LCOM: Tks for your kind comments.
yum yum…this is my fav of pastry during CNY… I haven’t tried making them… to satify my tastebuds, I think I need to bake them!!
Lee Mei (MCH): Yes, it’s time to bake some for yourself.
Oh, your nastars look so beautiful!! Funny! I’m gonna use the same recipe for the pastry tomorrow because I’ve got that book, too! LOL!
Happy CNY baking! (It’s that time of the year when we bake like crazy! LOL!)
Pei-Lin: Tks!! Looking forward to seeing your pineapple tarts post soon! Happy CNY baking to you too!
Your tarts are perfect! I love pineapple tarts but it’s such a chore to make them!
Pigpigscorner: When you’re craving for them, it won’t be a chore anymore. Hahaha!
Think you made a typo here:
Pineapple tarts must be cooled completely before storing so that the rolls/ tarts will be turn moldy easily.
Blending or not blending I personally think it’s a personal preference. I have relatives who sell them every year and they actually blend it. I personally prefer even more fibrous jam that the one produced from grater. Guess we gotta be really picky to be able to tell!
Having said that, your roll is so beautiful…how did you glaze they without destroying the patterns? Just wonder if I can add milk powder to the recipe. If yes how much? I just like mine milky. Thanks for sharing these gorgeous nastars!
Quinn: Tks for pointing out the error. I had amended it already. Tks a lot for your compliment. If you dilute your egg with milk, it will be easier to glaze. Also try to be gentle when brushing the egg wash on the patterns. Sorry, I haven’t tried with milk powder before. You can refer to this post for reference. Btw, I love your “heart shape” pineapple tarts. They look so impressive!
wah your pastry press really very unique! and you weighed your pineapple rolls?? ~salute~
lovely photos as always!
my aunt wants me to make another batch of pineapple rolls for her… i am thinking twice! lol
Lingzie: Hahaha! Tks! Looking at the demand and feedback you have now, you should seriously consider selling pineapple rolls too!
Yeah! i like pineapple inside (i.e. rolls) instead of tarts.
Dora: That’s great! *High 5*.
that’s the reason why this cookie is selling slightly higher than that others… I can’t imagine if am doing this… the entire kitchen will be in a mess!
NKOTB: Yes, there is always a price involved for good stuff. It’s not really that tedious. Do give it a try and have fun!
beautiful tarts!!! tq for the tips ..will keep in mind….i believe u cld grate using the grating disc of a food processor as well? grating by hand is a lot of work no? but all for love!!!
)
Zurin: Tks for dropping by and your kind comment. Tks for your suggestion. I had tried it once but it didn’t work for me. Grating by hand is not really very difficult as the amount I made is not much.
how could you do these without that pastry piper?
Tia: It’s best to get the pastry press or mould from the baking supplies shops as it will save you lots of time and works. But you can try my “poor man method” by rolling the pastry into a thin layer and then cut into long strip.
Grating it must have been hard work. Well, I see all the effort being paid off!
They look really delicious. I just fell in love with your pineapple tarts!
Tracie Moo: It’s not as difficult as I expected. Just need to be extra careful not to grate your fingers. I like your pineapple tarts. They look so cute!!
These are absolutely gorgeous. Thank you so much for sharing all the tips. Pineapple tart is a lot of hard work, no wonder they are so expensive!
To Tia, kindly see this post here by Quinn of Quinn’s Baking Diary, a lot of work but I hope it might help you.
Tom: Tks for visiting my blog and your compliments. Yeah, pineapple tart is always the most expensive CNY pastries. Btw, tks for sharing with us Quinn’s wonderful pineapple tarts recipe.
Oh my my…. these tarts are so awesome and I believed it really melt-in-mouth!
Can you bring some for me? hehe…. 
Alice: Tks a lot for your glowing comments! So sorry, they are all gone by now. LOL!
My favourite biscuit during CNY. My aunts always bake this too, but she buy those pre-make pineapple jam.
Allie: It’s always my all-time favourite. How I wish I will get some from my aunts too!
Can i know where can i buy the pineapple roll press/mould that you are using ?
Juliet Khoo: I bought mine from a baking supplies shop at Kepong Baru, KL 6 years ago. Not sure whether they are available now. But I’m sure you can find something similar from other baking supplies shops in Malaysia and Singapore.
Hooray! Congratulations on your pineapple tarts!
Love your pictures as always!
Selba: Once again, thank you so much for your valuable advices!! Tks for your compliment too.
Beautiful! The product of hard work and love.
The Little Teochew: Tks!! I’m glad that you had found your ultimate recipe for the melt-in-the-mouth pastry. Thumbs up to your determination!
So pretty! I could see all the hard work behind the scene!!
Mrs Ergül: Tks! Hope you will join the fun too!
Wow, so beautiful !
Your pineapple tarts look so perfect. I’d really want to try yours, please send these pretty homemade tarts to me….^0^
Christine: Tks!! Ooops…too late….they had landed safely in our stomaches now. LOL!
wow. this looks like THE recipe!
im gonna get my grandma to make some with me!
the ‘base’ resembles the pineapple
nicely done!
Felicia: Tks! After trying, do share your feedback with me yeah. If your grandma has any extra good tips to add on this recipe, please feel free to let me know. Happy Baking!
I remember when I stayed in Sg, not many stores carried good the pineapple tarts… after reading your post then realize that it’s just not easy to make them. You are the elite of baker! your rolls sound superb, and they are too pretty to eat
Gattina: Tks for your compliment. I’m *blushed*.
Thanks. Your tarts looks superbly delicious. You have also unselfishly shared the recipes/tips and steps. Thank you so much.
CuppaMocha: Tks a lot for your wonderful comments. Sharing is fun! Let’s come and join the fun! Happy baking!
your pineapple tarts look fab! And woah you made your own jam too, I salute you because I know it’s a lot of work as I made it with my family when I’m young, but nothing beats the taste of home-made =) I’m thinking of buying a tigger plushie to place in my home this CNY haha
Noobcook: It’s my craving that motivates me to do all these things. In short, I’m very “wai sek”. LOL! I think the Tigger plushie supplier will earn lots of $$ this CNY.
yay thanks!
am going to drag my grandma to make these with me.
hehe
Felicia: Can’t wait to see your pineapple rolls post. Must be a thumb-up if it is done by your grandma. Can send some for me to try?;)
your pineapple tart look really cute and prefect! well I did blend the pineapple filling,the problem is I didn’t cook them dry enough so when I bake it,the filling spread out!
Beachlover: Tks for your compliment and also kind sharing of your baking experience. Really appreciate that!
these are beautiful and love that they’re in rolls and different from the usual shapes and patterns available! Happy CNY
Diva: Tks! Happy CNY to you and your family!
Thanks for unselfishly sharing your recipe and steps for making these ultimate tarts!
If I don’t want to add any sugar to the pastry can I just omit the sugar without making other adjustments to the recipe? Thanks.
I made it anyway, the dough was soft so I added 2T water then it was too soft so I added 2T corn flour! ;-p But is the original recipe dough on the soft side? They tend to split when I’m rolling it up.
I have some dough left over (I only cooked 1 pineapple). What can I do with them?
Thanks and Happy Chinese New Year!
Y: It’s soft but manageable. If the dough is too soft, chill the dough in the fridge for 10-15 minutes before you continue. Just to confirm, did you use the baking spoon for measurement? For those leftover dough, I just rolled them out into a flat dough, cut with cookie cutters and bake as usual. Hope it helps!
Yes, I used a baking measuring spoon. I will try it again, I bought another pineapple.
I find the jam sweet so I don’t want the pastry to be sweet too but I will try it this time.
Also, my filling was only 4g instead of 6g (I weighed them after having problems rolling!) and I found that when I made the filling bigger it was easier to roll.
Y: Is your pineapple half-ripe? Use only half the amount of sugar at the initial stage and add the rest only when it is necessary. This way you can control the sweetness. You’re right, your problem may be caused by the pastry. Different presser/ mould will give different weight. Tks a lot for sharing your personal experience. Much appreciated! Hope to have your feedback again
Y: Tks a lot for your wonderful comments. I’m so flattered! The amount of sugar is very minimum. I suggest that you stick to my recipe for your first trial.
Ok, I’m set to do my second try this week. I cooked the jam last week till it was quite dry. But now I can see that some juice has come out from the jam (it’s in the fridge). What should I do? Leave it or stir so the jam will absorb the liquid? When it’s wet it’s hard to roll, can’t get it as well shaped as yours.
Y: How much is the juice? If it’s too much, then better leave it. Mixing it with the jam will cause it becoming too soft. It’s best to chill the jam (at least overnight) before rolling it into a small elongated roll. Use gentle pressure to roll the jam just like making glutinous ball. If you still encounter problems, then you can wet both your palms slightly. Hope it helps. Good luck!
[...] pineapple tarts for the first time. Recipe from Food-4tots. The pineapple jam was great. Loved it. But the base wasn’t what i was looking for. It was too [...]
awesome pineapple tarts!
I always have a problem trying to get the jam to the right consistency-it tends to end up too wet or too dry… and I only able to tell after the whole thing is wrapped and bake. Are you able to share any tips to get this right?
Cookie: The consistency depends on what type of pineapple rolls you make (open, close or roll). Make sure the juices are fully evaporated. Cook until the jam is sticky and looks shiny. Use low heat towards the end. Jam for closed type needs to be drier as compared to jam for open type. Jam for rolls will be in between these 2 types. Hope it helps.
YEA!! Love this. I stumbled your post!
Alison: Thanks a lot! You’re so kind!
I salute you! You have absolutely gorgeous looking tarts there! And your jam looks beautiful!
Melissa: Thanks a lot for your sweet comments!
Hi there,
Your tarts looked so professional and delish!! You can sell them and I am sure people will rush to you. Looks real good.
keep it up !
Yasmin Yeong: Tks for your wonderful compliments!
I just commented your tarts which looked soooo good!!
Your jam looked a little bit wet and didn’t you have a problem after keeping them for a day or so, did the pastry kind of softened not kept well ? I love to bake and have had this problem for many years and finally I knew why, my jam were just too wet. Now I bought them (they were well cooked and “dry”) so now I do not have a problem keeping them. They now last for at least a week and still fairly good.
Yasmin Yeong: I had cooked my jam until all the juices was evaporated. The shiny look of the jam is not the juice but the caramel glaze formed. I had kept my jam in the fridge for 3 weeks and it was still ok. Yes, the pastry is a bit crumbly for this recipe but it will not turn too soft. Still can keep well for 3-4 days. If you have a better recipe for the pastry, do share with me yeah.
The forum is really great, it excites me to try making pineapple tart at home. can you tell me where i can get the mould for the flat tart and the roll type? thanks
Cat: Thanks. You can try to look for them at any local baking supply shops in Singapore and Malaysia.