Saturday, January 7, 2012

Pineapple Tart 黄梨饼

Pineapple Tart has became one of the popular Chinese New Year cookies in Malaysia besides the traditional kuih kapit (love letter), kuih bangkit (tapioca
starch coconut milk biscuits), and kuih ros/loyang (golden rose /honeycomb biscuit).
Due to the pronounciation of "pineapple 黄梨" in many Chinese dialects, sounds like "旺来 = 旺盛/旺运", meaning "coming fortune", it is consider very auspicious during the Chinese New Year celebration.

Home bakers love to bake some to share with friends - wishing good fortune coming continuously...
There are few shapes of Pineapple Tart, either wrapped pineapple jam completely with dough and garnished with clove or exposed pineapple jam at two ends while baking. I prefer the latter, as sugar in the jam would be caramelized further by exposing to the oven heat. It definately enhanced the flavor!

Kids waiting for tart...


  • 500g Butter

  • 4Tbsp Condensed Milk

  • 80g Icing Sugar

  • 4nos Egg Yolk

  • 1no Egg White

  • 800g All Purpose Flour

  • Extra Egg (to brush tart surface)

  • ~1.25kg Pineapple Jam


  1. Cream butter, condensed milk and icing sugar till pale in color.

  2. Add egg yolk and white one at a time and mix well.

  3. Gradually add flour into the mixture, and mix completely.

  4. Press dough through mould. Wrap and roll with jam.

  5. Brush tart surface with egg before bring to bake at 180 degree C.

Point to highlight: Shaped pineapple jam into individual ball before preparing the dough.

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