By: Mama FaMi

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Tuesday, 31-Jan-2006 12:00 Email | Share | Bookmark

Pineapple Tart (Mom's version)
Pineapple Tart Mould
Pineapple Tart Hanieliza
Dahlia Mould
Today, I didn't spend time at my favourite spot.... MY KITCHEN! Was busy helping friends. So whatever I am posting here, is not 'freshly made'. And today, I just miss my mom and dad too much . So I'll just post their favourite cookie recipe. Normally we will make this during Eid-Ul-Fitr and Eid-Ul-Adha. But for me, I'll just make the jam whenever it's pineapple season here. And will make this cookie whenever I feel like it. It's the famous Pineapple Tart.

PINEAPPLE TART (Mom's version)

Ingredients :

4 cups flour
2 eggs
2 scoops margarine
2 tablespoons castor sugar
1/2 teaspoon baking powder

Method :
1. Beat margarine and sugar.
2. Add in egg.
3. Add in the sifted flour with baking powder and make into a soft dough.
4. Roll thin about 1/2 cm thick. Cut using the tart cutter (as per photo).
5. Put a bit of pineapple jam on top and a tiny dot of dough or any shape (for example a 'V' shape out of the dough) on the jam.
6. Bake till slightly brown.

Ingredients :

1 cup of grated pineapple
1 cup sugar
1 stick of cinnamon
a bit of yellow coloring

Cook all the ingredients till thick and let it cool. Ready to use.

Then, when I browse in my favourite link, I found another pineapple tart recipe with different way of doing. So, being a curious kind of person, I tried out this recipe for previous Eid-Ul-Adha and true as she said, easy and tasty! Here's the recipe....


Ingredients :

60g butter
190g margarine
70g castor sugar
1 egg yolk
1 teaspoon vanilla essence
350g flour
50g cornflour

1. Blend 1 fresh pineapple with 1/2 cup of water.
2. Pour in a pot with 1 cup of sugar and cook till thick. Let it cool. Ready to use.

2 egg yolks
2 teaspoons water
a bit of yellow coloring

Method :

1. Beat butter, margarine and sugar.
2. Add in egg yolk and vanilla essence. Beat till well combined.
3. Add in sifted flour and cornflour until a soft dough is formed.
4. Take a bit of dough and put into the Bunga Dahlia and pipe into small paper cups.
5. Put a bit of jam on top.
6. Bake till light brown (about 15 - 20 minutes)

That's about it for today. I'm just so exhausted. I need to retire early today. Tomorrow morning, I am planning to bake pizza for the children's breakbox. Hope I'll wake up on time! Good nite!

Words to inspire you...
A hearty laugh gives one a dry cleaning, while a good cry is a wet wash
~ Puzant Kevork Thomajan

Selamat kembali ke tanahair dari mengerjakan ibadah Haji kepada Haji Anuar & Hajjah Azizah

Ceritamu ceritaku....
1. izuddin>> Terima kasih atas kata-kata motivasi tu. Ooo guna photoshop eh? Hmm...nak kena find out nih....
2. seha>> Seha cuba yang mana ye? Yang Kak Liza or my mom's? Tak menepati citarasa ke? I find my mom's tart is crunchier than Kak Liza, but then, to me, both are nice...Wah dah mula buat biskut raya eh...laju projek Seha ye...mama gak enjin tak panas-panas lagi nih
3. Mami Noen>> Waalaikumussalam Mami Noen...order dah tutuplah for raya...tak larat buat banyak sebab buat sensorang....maaf ye....
4. najma>> Scoop yang dimaksudkan ialah senduk nasi yang plastik tu. Maklumlah resipi orang lama ni, dia main senduk la, gelas la...hehehe...pandai-pandai kitalah nak menganggarnya sendiri. InsyaAllah kalau tak ada Dahlia Mould tu, boleh aje gunakan acuan yang biasa tapi maybe kena adjust sikit kelembutan doh supaya senang diterap keluar. Normally doh yang menggunakan acuan yang perlu ditekan ni, agak lembut berbanding dengan yang diterap.
5. najma>> So far, I haven't tried baking any kuih bangkits. Kek Lapis, I've tried once, but a steamed cake. The recipe is at the link. But if you want to see varieties of beautiful kek lapis, please visit Bro Rozzan's Blog. Please click here
6. drgaddy>> In Malaysia, we can get them easily at any bakery supplies shops and also at the supermarkets.

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