Thursday, February 27, 2014
Friday, February 21, 2014
Adapted from RasaMalaysia
- All-purpose flour - 350 g ( 2 ½ cups)
- Butter – 225 g (8 oz)
- Egg yolks – 2
- Salt – ¼ tsp
- Icing sugar – 4 tbsp
- Corn starch/ corn flour – 2 tbsp
For egg wash
- Lightly beaten egg yolk – 1
- Pineapple jam/paste as required
Mix flour, corn starch, sugar and salt. Sieve this flour mix into a bowl. Bring the butter to room temperature. Add butter to the flour and mix gently until well combined. Beat egg yolks, add to the flour, mix well and make dough.
Now prepare pineapple balls. Make 24 pineapple jam balls and keep aside.
Divide the dough into 24 equal balls. Flatten a ball with the palms and put a pineapple jam ball in the centre and cover the filling. Shape it into round ball and then shape it into a roll about 1.5” long. Repeat the same for rest of the balls.
Use a fork to make criss-cross patterns on the tart. Brush it with the egg wash.
Preheat the oven to 350F and bake for 20-25 minutes or until the tarts becomes light brown.
Let it cool and store them in an airtight container.
Wednesday, January 29, 2014
Pineapple tarts are festive cookies especially they are eaten during Chinese New Year. Tomorrow is Chinese New Year and this year is Horse Year. I wanted to make these cookies last year but due to some reason I couldn’t make them and so I made glutinous rice balls/Tang Yuan. This year I made both open face pineapple tarts and closed ones. And I used home-made pineapple paste/jam for the filling, which I will post later. These cookies really melted in mouth. I got this melt in mouth pineapple tart recipe from The Little Teochew.
Thursday, January 23, 2014
- Gram Flour ( Besan / Kadala Mavu ) - 1 cup (120 grams)
- Fine Semolina/Sooji/Ravai - 1 tbsp
- Water – ½ to ¾ cup
- Food Colouring - 1/2 tsp
- Almonds/Badam - 3 tbsp chopped
- Cashews - 3 tbsp chopped
- Raisins/Dry grapes – 1 tbsp (optional)
- Boiling Water - 1 ot 2 tbsp
- Ghee - 2 tbsp
- Oil for deep frying
- For Sugar Syrup
- Sugar - 1 cup (200 grams)
- Water - 1/2 cup (120 ml)
- Saffron strands - a pinch
- Cardamom Powder - 1 tsp
(If coarse semolina is used, blend it in a blender into a fine powder)
Mix semolina with gram flour and sieve it. Take a mixing bowl add gram flour and semolina, add water little by little and mix well without any lump. Make sure the batter consistency is not too thick or too thin (little thinner than dosa batter). Add food colour and mix. Keep it aside.
Heat a fry pan on medium heat, add oil and bring it to medium hot. Perforated ladle is used to make bhoondi. Hold perforated ladle above the hot oil. Pour some batter over the perforated ladle and tap off the ladle with a spoon so that bhoondi will fall through the holes. Fry these bhoondi for a couple of minutes. Remove the bhoondi before they get crispy ( it should be little soft) and drain and keep aside. Repeat the same for the remaining batter.
For sugar syrup, mix sugar and water in a bowl. Stir until sugar dissolve in the water. Bring it to boil. Simmer for 8-10 minutes or until you get one string consistency. To check one string, dip a ladle inside the sugar syrup and take it out, the last drop falling off from the ladle will form a string like effect. Now add cardamom powder and saffron and mix well. Remove from heat.
Now add almonds, cashews and raisins to the fried bhoondi and pour the syrup over it. Mix well. Transfer this to a mixer or food processor, add a tablespoon of boiling water and pulse for few times. Don’t grind too much just pulse it. Transfer this to a bowl, dip your hands in ghee take a small portion from it and shape into balls. Repeat the same for the remaining. Decorate with almonds/cashews/raisins and serve.
Adapted from Yummy Tummy
Wednesday, January 1, 2014
Wednesday, November 20, 2013
- Wheat flour – 1 cup
- Suji/Semolina – 1 cup
- Ripe banana - 1 (or mashed banana ½ cup)
- Grated Jaggery – 1 cup
- Oil – for deep frying
Mix wheat flour, semolina and jaggery in a bowl.
Mash the banana. Add mashed banana to wheat flour mixture, mix well. Add ¼ cup of water and make a thick batter.
Keep the batter for few hours (about 4 to 6 hours) or overnight.
Heat a fry pan and add oil for deep frying. Once the oil is hot enough to fry add a spoonful of batter in the hot oil. Wait for the paniyaram to float in the oil. Once done turn it and cook until it becomes golden colour. (Fry the paniyaram in medium heat, if you cook in high heat inner part will be uncooked.)
Once done remove from the oil and place it in a kitchen towel. Repeat the same for the remaining batter.