Resepi Kuih Raya – Tat Nenas (Kuih Raya Recipe – Pineapple Tart)

I received an e-mail from a reader in Australia (Hi J!) today requesting for the recipe of Pineapple Tart or resepi kuih raya Tat Nenas Gulung.

I am very honored to get kind of emails cause it makes me feel trusted but at the same time, I go like “Hampa ingat aku ni Chef Wan ka apa?” hahahha…

Anyway here I have another version of the kuih raya recipe, the easiest one I believe because it is written step by step.

 

Resepi Tat Nenas ( Pineapple Tart Recipe)

tat nenas pineapple tart

What you need:-

PART A – 400 grams of pineapple tart mix
PART B – Flour
PART C – Pineapple jam
Egg yolk for glazing
Pineapple tart mold
Pastry brush
Mixing bowl

Part A – THE TART MIX
1 cup butter ( 226 gram) at room temp)
1 egg yolk
1 tea spoon vanilla essence
20 gram sugar

Part B – THE FLOUR
40 gram corn flour
50 gram custard flour
20 gram milk powder
240 gram wheat flour.

PART C – PINEAPPLE JAM
Ingredients for Pineapple Jam (makes 50 tarts):
4 young pineapple
2 cups of sugar
cloves
cinnamon
Daun pandan

Methods:
Crush pineapple without skin and core
Simmer with some water and daun pandan, continue stirring till it thickens
Add sugar, vanilla, cloves and cinnamon
Continue to stir until it is completely thick and can be rolled into a ball
Remove from fire and let it cool

When we have prepared part A, B and C, we can now begin making the tarts. Here is the step by step methods:-

Step 1: Pour pineapple tart mix (PART A) into mixing bowl and mix well.

Step 2 Put in the flour (PART B) and mixedy- mix Step

3: Mix everything. ( Works better if you can do a little dance while you are at this! Hehe) Step

4: Use your hands to fold the batter till it’s even. Flatten the batter in the mixing bowl.

Step 5: Refrigerate for 30 minutes or longer to let it harden

Step 6: Fill some batter into the mold. Array them on the baking tray.

Step 7: Wrap batter strip around rolled pineapple paste.

Step 8: Remove extra batter strip. We just need enough batter strip to wrap around the pineapple paste. Arrange on a baking tray.

Step 9: Glaze the uncook pineapple tart using an egg yolk with pastry brush

Step 10: Bake at 180°C for 15 minutes. When it’s almost done, you can actually smell the delicious mouth-watering pineapple tarts. Store pineapple tarts in small air-tight containers. Why use small containers? Pineapple tarts molds easily when any water or even saliva touches it, therefore separate it so that not all of your pineapple tarts will be moldy.

Happy Baking!!

ps-  For more of my favourite recipes; click here and here.

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