Pineapple tarts recipe: The nyonya way
The older generation of traditional nyonyas can be fastidious when it comes to cooking and making nyonya kuih.
They take meticulous care to ensure that their nyonya dishes and kuih meet their exacting standard.
Their kuih must not only suit their taste buds, but must look appealing and have that dainty flair.
Making pineapple tarts the traditional way, using the fluted cutter,
was a slow and tedious process. With their hectic lifestyle, the younger generation of nyonyas usually make use of the pineapple tart mould which is an easier and faster method. Nevertheless, they try to maintain the exacting standard sets by their mothers or aunts.
Pineapple tarts recipe
Contributed by Catherine Wan
Ingredients for pineapple jam
1 kg pineapple
200g castor sugar
1tsp lemon or lemon skin
500g all-purpose flour
2 tbs cold water
A pinch of salt
1. Slice skin of pineapples
2. Grate pineapple. Chop until fine. Using a muslin cloth, squeeze out the juice until partially dry. Add castor sugar to the grated pineapple.
Cook in aluminium pot over medium heat
Lower to low heat and stir frequently
Things you may require
1. Fluted pastry cutter
2. Pastry brush
3. Pineapple tart mould
1. In a large bowl or container, combine all purpose flour, pinch of salt and margarine.
Slowly add cold water and using the rub-in method, work the dough until it resembles bread crumbs.
2. Make well in centre of mixture
Pour two eggs in well
3. Wrap in plastic
Refrigerate for two to three hours
4. Roll out the dough to ¼ inch thickness
5.Cut dough using pineapple tart mould
6.Put pineapple jam in centre
7.Decorate with criss-cross strips
8.Brush top of pastry with beaten egg
9. Preheat oven to 180 C/ 350 F. Bake for 20 to 25 minutes in preheated oven
|The pineapple tarts made by nyonya Catherine|
10. Time to sink your teeth into the crunchy, yummy tarts.
Inilah, kuih te'eh nyonya.
Notes: Photos courtesy of Siew Leng