GOLDEN PINEAPPLE TARTS/NASTAR NANAS.

Nastar or Pineapple tart is a small, bite-size pastry filled with pineapple jam, commonly made during festivals such as christmas or Ramzan Idd. These delicate, literally melt in the mouth tarts and are so delicious that you cannot stop at one. Here margarine works better than butter, imparting a lovely fragrance. During festivals its very common for Indonesian ladies in villages and small towns to come together, making 1000’s of these tarts , boxing them and marketing them, like a cottage industry. As they are popular gifts

The first time I had these, I was blown off by the taste of these.
Do try these delicious easy to make tarts.

https://youtu.be/uRqe3VazQzU

Ingredients for Pinapple filling

300 gms fresh pineapple coarsely blended.
60 gms Sugar.
1 star anise
Small pc of cinnamon
2 or 3 cloves
Method.
Put the pinapple pulp in a sauce pan along with spices and sugar, cook untill you see a jam like consistency, ( discard spices) Pls do not overcook, remember it becomes harder on cooling down. Remove on a plate, and make 4 gms(1/2 tsp) size balls and chill in the refrigerator while you make the tart covering.

Ingredients for tart
All Purpose Flour 100 gms
Cornstarch 40 gms
Unsalted butter or margarine 100gms
Milk powder 44gms
Fine sugar 44gms
Egg yolk 1
1/2 tsp salt

Cream butter and sugar in a bowl using a whisk or spatula.
Add the egg yolk and mix again
Add APF, cornstarch, salt and milk powder.
Mix well and bring the dough together still using spatula.
Now pinch off 9 to 10 gms of the dough
( roughly about 30 balls)
Flatten each ball on your palm , place the pineapple ball on it, and bring the edges together, roll to form balls.
Place all the balls on a baking sheet lined with parchment and bake in a preheated oven @140 degrees celcius for 30 mins.

Remove, wait for 10 mins till the tarts are slightly cool, and brush eggwash over the tarts twice over.
Bake again for 15 to 20 mins.

Cool and enjoy

Egg wash
Mix together 2 eggyolks, 1 tbsp of oil and 2 drops of yellow colour( colour is optional).

You can watch how to make these on this link

Srikaya Jam( Coconut and Egg jam)

Srikaya selai
( Coconut Egg Jam)

This awesome spread is very addicting in its mellow and smooth taste. My favourite jam to have when in the mood .

I got introduced to this kaya, on one of my trips to singapore, way back in the 1980’s. Had it at Yakun kaya toast outlet, and since then I am a big fan…of both, the jam as well as the coffee shopūüėä

Slather it on a slice of toast and relish it , or even add  thin slices of cold butter on top of the jam , fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya  stays fresh upto  a week in the fridge. Srikaya   jam is popular in traditional coffee shops across south east Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half boiled eggs served with a drizzle of soy sauce.

Adding a mix of  palm sugar and white sugar, gives the kaya a subtle caramalised taste.

The traditional method takes hours of slow cooking,  whereas this recipe barely takes 10 to 12 mins.

Remember to cook on a low flame.

Ingredients

200 ml thick coconut milk( I used tetrapack)

2 pandan leaves tied in a knot.( or 1/2  tsp vanilla essence)

50 gms grated palm sugar

50 gms white sugar

4  egg yolks( beat lightly with a fork)
A pinch of salt.

Method.
Take a  saucepan.
Add the coconut milk ,palm sugar, white sugar and pandan leaves.
Add a pinch of salt.
Stir gently on low heat for 5 mins.
Once the mixture is thicker remove half cup of the hot coconut milk mixture  and add to the yolks( to temper)  and mix quickly .
Now add the eggyolk mixture back to the pan and continuously stir till thick.
Another 5 to 8 mins.
Cool completely and put into a jar.
Refrigerate.