It is the time of the year again.
Chinese Lunar New Year!
I always love this festival since I was a kid. Apart from having a two-days holiday, we get to have a home-cooked feast during the reunion dinner on the eve of the Chinese Lunar New Year. During the actual day, we get to visit our relatives and the younger generation will get to receive red packets with money as gifts.THe best part is still all that traditional goodies that can pack a few kilos!
As I get older, I do not really fancy get red packets anymore, but love the traditional preparation and pre-festival anticipation. What better way to anticipate its coming but make some "Pineapple 'Balls'" .
Making of "Pineapple 'Balls'" is a time-taking procedure, from kneading the dough to making the ball. I chose to make them as 'balls' because, it is in fact harder to harder to make tarts. When making tarts, I will have to make sure the pastry is rolled out in an even thickness and then cut it with mould and shape it right. The soft pastry can also be hard to handle and tend to crumble when the heavy pineapple paste sits on top.
Here is a brief account of my "Pineapple 'Balls'" making session.
1. Sift and mix the plain flour, baking soda and sugar together.
2. Beat the eggs in the flavour essenses.
3. Mix the blended egg with the flour mix. Cut in the butter and knead it into a soft dough.
4. Prepare the pineapple paste. I chose the prepared ones purchased from Red Man. Roll the pineapple paste into appropiate size and into a ball shape.
5. Cut the right portion of the dough, wrap the paste into the dough and roll it into a ball with the filling enclosed.
6. Bake it in the oven for around 18 minutes.
7. Cool the pineapple balls before keeping them. This is important as it prevents the moisture from inviting fungus since no preservatives are used.
Pineapple making is definitely a fun-filled activity, that I only get the motivation to do it every once in a year. In order to make nice pineapple balls, the most important thing is the ingredients. Make sure you choose the good ones and once you get a preferred brand, stick to it. Taste can also be rather subjective. I like my crust more crunchy than soft and slightly salted.
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Singapore Pineapple Tarts Baking Bakery: Chinese Lunar New Year
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