Homemade pineapple rolls (pineapple tarts)
Posted in cake/ muffin, Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Come every Lunar New Year, you will find pineapple rolls/tarts being sold like hot cakes here in Singapore and Malaysia. It ranks top in the list of popular baked pastries among Malaysian and Singaporean Chinese celebrating this festive season. While they come in many variations (and ranges in taste, texture, and sweetness), we can simply place them into either the open, closed or rolled types. The rolled type, known as Nastar in Indonesia, is the one I liked best as it has the right combination of texture and taste that suits my taste bud.
I am a picky eater when it comes to eating pineapple rolls or tarts, and I find it hard to find in the market the “perfect” roll/tart that can satisfy my craving. So I decided to make them at home. The last time I tried my hands on making these rolls was a decade ago! It was a fun and enjoyable experience. Being ambitious, I even bought a custom-made press to squeeze out the pineapple roll pastry but it has laid idle for six good years. (Dear old press, thanks for being so patient and loyal to me.)
Finally, my guilt got the best of me and I decided to use it to make my own pineapple rolls for this coming Lunar New Year. The only problem is “memory lapse” 
. I could not recall my “decade-old” recipe. Not even a single clue! Oh gosh! (Hmm! Time for an overhaul service for my memory? Your highness (that’s right, you my husband), can you kindly approve my leave application for memory recall R&R as soon as possible? 
)
Luckily, I managed to compile a handful of pineapple roll recipes from other food bloggers and cookbooks to recall and make comparison. Even though no one particular recipe actually met what I was looking for, there are two great references that I relied a lot when making these pineapple rolls. They are found in “Baking Made Easy” by Agnes Chang and “At Home with Amy Beh” by Amy Beh respectively.
Not to forget my good blogger friend Selba from Selby’s Food Corner (whose mother is an experienced Nastar baker and has been selling it for more than ten years) who unselfishly gave me very valuable advice and tips. Thanks Selba!!! One very important advice from her is “If you want to have the best pineapple jam, either you grate the pineapples yourself or you buy the jam. Never blend them.” Yes, I totally agreed with her, which I will explain in the following paragraph. Besides grating your pineapples, getting the right type of pineapple grater is also equivalently important if you are looking for the finest fibrous texture.
Never take any short-cut of blending your pineapples. I did that once and was very upset even though my pastry turned out delicious and crumbly. My hubby (who initially didn’t mind with the blending method) also got addicted to the fibrous and chewy jam texture made from grated pineapples. You can definitely tell the difference if you had a chance to taste and compare both versions.
Both the jam and pastry have to be done properly. They must compliment each other. And, having the correct proportion of jam and pastry is of utmost important and the key to success. I weight each jam roll to be exactly 6 gram as I find the final product comes out best when munched in the mouth. Neither too much pastry nor jam. Just the right proportion for maximum enjoyment. Preferably, the overall size of the roll is just big enough for one mouthful to have the melt-in-the-mouth feeling. This is the art of eating. My ultimate goal to have a “perfect” pineapple roll! So my advice is, you will need to adjust the size of the jam you use to match the size of the pastry.
Tum…tum….tummmmm! (drumroll) Let me now present to you my “exclusive” recipe that will churn out the best pineapple rolls in town. (Just joking! 
). But if you follow the recipe closely, you will get the melt-in-the mouth pastry combined with fibrous jam texture.
I must however forewarn you. Although this recipe is very simple-to-follow, it’s very time-consuming. You need to have patience. If not, please go to buy the ready-made ones.
If you’re craving for the authentic pineapple rolls like I do, it’s definitely worth spending the time and effort to make these rolls. It’s simply very rewarding. Once you start putting one of these bite-size pineapple rolls into your mouth, you can never stop the temptation of having another, and another, and………
>>>> Click on page 2 to get the recipe, tips and more photos on how to make pineapple jam ……………
>>>> Click on page 3 to get the recipe, tips and more photos on how to make pineapple rolls …………..
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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. 🙂
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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. 🙂