Pineapple tarts, kuih bangkit, kuih makmur and my helper did the pork floss roll.
Pineapple is a must that I would do for Chinese New Year. This time tried an old recipe from a friend's mum recipe collections. Saw that Lurpak butter was on offer so bought some and made the tarts, this year didn't have time to cook pineapple paste so use store bought paste and add a little blended pineapple pulp, cook it till dry then add the store bought paste and mix till soft and manageable texture.
700g plain flour ( I use up the left over top flour)
4 egg yolk
2 egg white
- Rub butter into flour till well combined. Add in eggs to flour mixture to form dough. Put the dough in a plastic bag and chill in fridge for 15min.
-Place a batch of dough between two large plastic sheets or baking paper, roll it about 3-4 mm thick, sprinkle a little flour on the surface and place cutter on it and cut out the shape. Place on baking tray line with baking paper, roll pineapple paste into round ball and place on cut out dough.
- Glaze tart with some beaten egg, and bake in 170-180 deg oven for 20min.
There were some left over dough from the pineapple tarts, thus I wrap it with ground peanut and form into kuih makmur...
This year did Valarie's kuih bangkit again, as last minute didn't manage to find fresh coconut milk, store bought one still works out fine.