CNY Bakes - Kue Nastar & Rose Pineapple tarts

What an overdue post! Chinese New Year will end tomorrow and boy this is the most eventful month by far and how I wish it was a different February all together. Kieran is having fever AGAIN! 3rd time in 3 weeks...argh

I made a total of 4 batches of pineapple tarts and this year I was feeling adventurous so I decided to do away with usual round pineapple tarts but tried Kue Nastar instead. Kue Nastar is the same term for pineapple tarts but more commonly known in Indonesia. The difference? Melt in your mouth rolled pastry. :)


I sourced for a new recipe online and decided to try this particular one that only use 4 ingredients and best of all, it's creaming method so no more hassle of rubbing butter with flour. Teehee
Thanks Sonia from Nasi Lemak Lover for the wonderful recipe. This is also the year when I went to Tanjong Katong Complex, Ailin Bakery to buy their Sarawak Pineapple paste..indeed it is very very nice. I would not discount the possibility of me baking a few more batches of this pineapple tarts!

I rolled them into 1/2 size of a ping pong ball


Kue Nastar (adapted from Sonia of Nasi Lemak Lover)

350g butter (I used Lurpak or Golden Churn)
100g condensed milk
510g all-purpose flour/plain flour
2 egg yolks

How?
- Cream butter and condensed milk until it is fluffy and light in color (about 3 - 5 minutes)
- Add in egg yolks one at a time and beat until just combine.
- Lastly, add in flour and mix it thoroughly. The dough should not be sticky.
- Using cookie press, pipe out strips of dough on baking sheet.
- Place pineapple paste and roll it gently.
- Brush with egg yolk (I use 2 egg yolk with small amount of condensed milk and water)
- Bake at preheated oven of 180C for 18 minutes

Besides Kue Nastar, I used the above dough for enclosed version and using a crimper, made it into rose-shaped pinapple tarts. The most beautiful I've made so far and I am very very pleased with the result. Who know, I may decide to sell my bakes next year. Stay tune!




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