Recipes - Chinese

Pineapple Roll


Pineapple roll is a rich and buttery pastry filled with pineapple jam. It is a very popular festive snack in Taiwan, Singapore, Malaysia and Indonesia (where it is known as nastar). The filling is made from fresh pineapple mixed with sugar and spices and cooked until caramelised.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Bake
Cuisine: Chinese









Ingredients:

Pineapple Jam

1 kg fresh pineapple (about 2 whole pineapples)
300g sugar
A pinch of salt
½ cinnamon stick

Pastry Ingredients

125g butter (at room temperature)
20g icing sugar
1 egg
200g plain flour
20g corn flour
1 tbsp milk powder
½ tbsp custard powder

Egg Wash

1 egg yolk + 1 tbsp water (whisk to mix well)

Other Tools/Equipment:

Whisk
Food processor
Nastar mould




Steps:

Preparing the filling

  1. Cut fresh pineapples into small cubes and process in a food processor briefly before mixing in sugar, salt and cinnamon.
  2. Transfer into a pan and cook over medium heat, stirring occasionally for about 30 mins or until pineapple jam is stick and can easily be rolled into a ball. Set aside to cool. Always keep an eye on the pineapple jam as it burns easily especially when it thickens and caramelises.
  3. When jam is cool to touch, use 2 teaspoons to divide into portions of 6g each and roll into oblong-shaped balls. Set aside.
    Note: Making the jam does require some amount of patience. As it can be refrigerated for several months, you can make the pineapple jam ahead of time and make a couple of batches of cookies. Alternatively, you can check your nearest Asian grocer for pre-made pineapple jam.

Preparing the dough

  1. Combine butter and icing sugar, beat over medium speed until light and fluffy.
  2. Then, add in egg and whisk until well blended for about 1-2 min on medium speed before mixing in all dry ingredients.
  3. When dough is formed, cover and keep refrigerated for 1 hr.
  4. Place small piece of dough into a mould, press into strips with pattern side down, about 5-6cm long each. Place pineapple filling in on end of the dough and roll to enclose.
  5. Brush with egg wash and bake in a preheated oven for 20 min at 180℃ or until golden brown.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Pineapple Roll

Pineapple Roll

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Pineapple roll is a rich and buttery pastry filled with pineapple jam. It is a very popular festive snack in Taiwan, Singapore, Malaysia and Indonesia (where it is known as nastar). The filling is made from fresh pineapple mixed with sugar and spices and cooked until caramelised.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Bake
Cuisine: Chinese
Ingredients

Pineapple Jam

1 kg fresh pineapple (about 2 whole pineapples)
300g sugar
A pinch of salt
½ cinnamon stick

Pastry Ingredients

125g butter (at room temperature)
20g icing sugar
1 egg
200g plain flour
20g corn flour
1 tbsp milk powder
½ tbsp custard powder

Egg Wash

1 egg yolk + 1 tbsp water (whisk to mix well)

Other Tools/Equipment:

Whisk
Food processor
Nastar mould

Instructions

Preparing the filling

  1. Cut fresh pineapples into small cubes and process in a food processor briefly before mixing in sugar, salt and cinnamon.
  2. Transfer into a pan and cook over medium heat, stirring occasionally for about 30 mins or until pineapple jam is stick and can easily be rolled into a ball. Set aside to cool. Always keep an eye on the pineapple jam as it burns easily especially when it thickens and caramelises.
  3. When jam is cool to touch, use 2 teaspoons to divide into portions of 6g each and roll into oblong-shaped balls. Set aside.
    Note: Making the jam does require some amount of patience. As it can be refrigerated for several months, you can make the pineapple jam ahead of time and make a couple of batches of cookies. Alternatively, you can check your nearest Asian grocer for pre-made pineapple jam.

Preparing the dough

  1. Combine butter and icing sugar, beat over medium speed until light and fluffy.
  2. Then, add in egg and whisk until well blended for about 1-2 min on medium speed before mixing in all dry ingredients.
  3. When dough is formed, cover and keep refrigerated for 1 hr.
  4. Place small piece of dough into a mould, press into strips with pattern side down, about 5-6cm long each. Place pineapple filling in on end of the dough and roll to enclose.
  5. Brush with egg wash and bake in a preheated oven for 20 min at 180℃ or until golden brown.

You May Also Like

Honey Soy Sticky Chicken

Honey Soy Sticky Chicken

10 Delicious Ways to Eat Pork this Chinese New Year

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic