Homemade pineapple rolls (pineapple tarts)
30 January 2010 | 295 comments
Posted in cake/ muffin, Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Posted in cake/ muffin, Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
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……………..
If you like this article, please share:
Hi, can I make the dough in advance & keep it in the fridge? Thanks
Js: Yes, you can if “advance” means “overnight”.
hi, can i know how much pineapple jam does this recipe give? thank u
Js: I think it is approximately 450g (75rolls x 6g). 🙂
hi, can i make the pastry in advance and keep it in the fridge?
Js: It’s fine if keep for 1 to 2 days. 🙂
Hi, can i know what do u usually use the balance egg whites? what do u bake?
Js: Sorry for the late reply. For egg whites, you can freeze them for future usage. Preferably separate into small portion. You can use them to make sesame crisps and almond crisp. Another option is to coat them with chicken or fish. For this, you can make popcorn chicken or over-baked fish fingers. Hope it help! Gong Xi Fatt Chai! 🙂
What brand butter do u use.. can I use farm cup
th9: I use Lurpak (http://www.lurpak.com/us/). Yes, you can use any brand of your choice. 😉
Hi, can i use a blender to extract the pineapple juice and separate the juice and blended pineapple using a large sieve. This is to avoid using the grater. Please advise. Thank you.
Cecilia: Blending will not give you the fibrous and chewy jam texture as what I have mentioned in my post. But, you may do so if you really can’t find the grater. Happy trying! 🙂
Thanks for the recipe! It was great 😀
Jovy Loh: Thanks! Hope it works for you too! 😉
Do I have to store the dough in fridge for 30 mins??
cst: You can leave it either outside or in the fridge. The latter will be preferred if the weather is extremely hot. 🙂
May I ask what’s the purpose of the lemon juice in the Pineapple Jam? Thanks!
Jocelyn: Lemon juice helps to preserve the jam (by slowing down its oxidation). 🙂
What is the purpose of leaving the dough aside or in the fridge for 30mins before using it to roll pastry? Tks
Cyn: This step allows the dough to rest. Chilling is to lightly firm up the dough. 🙂
Cyn: Due to the current hot weather, it is normal for the dough to turn softer. Yes, the tart will spread (crack) more during baking. However, the crack may occur during pressing. Make sure the tart is pressed out evenly before adding the filling. 🙂
My dough turn softer mid way thru, is that normal? would that affect the texture of the tart or anything need to be done?
Some of the tarts seems to have crack after baked, anything I can do to avoid cracks & improve the appearance ? Thank you.
Can anyone tell me where can I buy the pineapple presser (brass). ? Email or contact number of the person pls…I have been looking for it for so long
Puteri Ema: You can find the details at the bottom of this page – https://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/. Hope it helps!
Many does tart biscuit but it turn out harder (doesn’t melt in mouth).. so is there a reason for it? is it because they don’t add corn flour? or because of the brand of butter? and what makes the dough so soft actually? Pls advice..thank u!♥
Eva: I haven’t tried any tart biscuits and do not know why they turn out hard. Maybe you can give my recipe a try as the texture is melt in the mouth. 🙂
Hi,
How long can the baked pineapple tarts and jam be kept?
Tan: For the tarts, best to consume within a week. You can store them in the fridge for a longer shelf life. For jam, it can be kept for 1-2 weeks. 🙂
Hi, can I use salted butter, will it be too salty??
I love your recipe. Turned out so well, unfortunately most of the shops are out of unsalted butter now.
Li xian: This will depend on the brand. For Lurpak, it has lightly salted butter. You can use salted butter and omit the salt in the recipe. Hope it helps! 🙂
Hi. Can you please share with me what sort of grater is recommended to grate the pineapple? Could you please post a picture of the grater? Thanks.
Ling: You can see to a photo on Page 1 and 2 respectively for the grater. This kind of grater is usually used for grating coconut. Hope it helps! 🙂
Hi,
Can I know unsalted butter or slightly salted butter is more preferred in this pineapple tart?
I am using the Lurpak brand. Thanks
Wern: I usually use unsalted butter (Lurpak brand) in all my recipes unless it is stated otherwise. 🙂
Hi, tried making the pastry but it was a disaster. I cannot roll it out as the dough keeps cracking. Any tips?
Priya: If the dough is too soft, you may need to chill it for a while. Another possibility is due to the pineapple press you use. Some are difficult to handle. 🙂
[…] The pastry skin recipe is gathered from Food 4 tots: Homemade pineapple rolls (Pineapple Tarts) -https://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/ […]
The combination of the ingredient and the dough turn out too soft..
I barely can role it till I had to add more flour to it.
No offence but some website mentioned 250gram butter for 500gram flour.
Regards
Rustics15: If you find the dough is too soft, chill it in the fridge for a while. Try to work on them batch by batch. Sorry, I haven’t tried out the combination as mentioned by you. 🙂
Hi, I would like to try your recipe. My husband requested me not to add icing sugar since he doesn’t like sweet pastry.
Can I omit sugar? Will it affect the texture of my dough? Or anything I can replace icing sugar with?
Chanel Ling: Baking is all about chemistry. It is not advisable to remove icing sugar. I’m not sure what you can use to substitute it. Maybe you can do a google check. 🙂
What is the purpose of icing sugar? Can I use castor sugar any fine sugar?
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Can I use brown sugar to cook pineapple filling?
Which is better white or brown? Thanks
Rose: Yes, you can use either one. It depends on your personal preference. Brown sugar will yield a darker paste than white sure. 🙂
Thank you so much for the post! Tried your recipe and it was amazing! Am considering if I should bake or get my pineapple tarts this cny… Choosing between Lecafe, Kele, bengawan solo and pineapple tarts singapore (http://pineappletarts.sg). Thanks once again!
Helen: Thank you so much for the wonderful feedback! So glad it works for you! Enjoy your CNY baking regardless of which one will be your final choice! 🙂
Your pineapple tart recipe is fantastic. My family and friends love them and trust me, I won’t be getting store bought pineapple tarts ever again. The pastry is buttery and melts in the mouth. Thank you so much for generously sharing your recipe.
Dana: Yes, you’re right! Homemade pastry is always the best and unbeatable! Glad that it suits your family and friends’ palate. 🙂
Hi, if I’ve already made the shape of the dough with pineapple jam and leave it for overnight in the fridge without baking and then next day bake it, is it ok?
Jerlin: I haven’t tried your method before but it sounds feasible. Do share your outcome if you have tried it out. 🙂
I read ur comment to raja ema abt the roll jam tart pressing equipment as she asking where to get them u say read at the bottom of the page .i too read them but could not find so where can we purchase them do u have their website where u purchased them thanks
Azman: The contact details are stated at page 3 – https://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/. 🙂
Perfectly done…love your recipe..thanks a bundle <3
Hi there, thanks 4 d recipe.. can i use juice extractor 4 d jem
Shahriah: If you use juice extractor, the juice and fiber will be separated. When making this jam, we need a mixture of both to create a chewy and aromatic texture. 🙂