Traditional Batik Cake or Hedgehog Cake

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Updated post on 10-10-2014

Have not prepare this cake for one year. A sudden craving made me wanted to prepare this rich and sinful cake to curb the sugar cravings. However, I have added 3 eggs to the recipe and using the boiling method.

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The simplified method are:

  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

The shape is better and it wouldn’t melt in the hot weather. Of course, it will not be that creamy like the chilled version since it had been cooked. Happy trying.

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INTRODUCTION

Don’t bombard me this controversial version of batik cake or “hedgehog” cake. It is simplified by Guaishushu as he had omitted the cooking steps.

Guaishushu like traditional cakes for its simple to follow ratio. Due to lack of precise measuring equipment in the early days, most household cakes recipes are simple such as pound cakes.

Today, Guaishushu is not promoting the one number baking ratio. Instead, he is making a cake that truly reflects the lifestyles of the people living in Malaysia in the early 70’s to 80’s. This cake is a simple cake that Guaishushu’s have made a long long time ago, may be 30 years back. Then, there was no oven in the house and his family just have a very simple fridge.

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This was one of the easiest cake that he can make because it required no oven, no mixer and just need a fork and a spoon. In addition, the ingredients were household common breakfast items such as Milo beverage drink and Marie biscuits. There was no internet then and most recipes were by words of mouth. He can’t recall which relative gave him the recipe, what he could remember very clearly was the nice pattern in the cake.

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In Malaysia, the cake was called BATIK CAKE. Batik is a cloth that is traditionally made using a manual wax-resist dyeing technique. It is a beautiful cloth and usually wore by Malay in the Malay Peninsular.

(Source: http://en.wikipedia.org/wiki/Batik)

Guaishushu had long wanted to make the cake but he did not have the recipe. He had in fact bought the Marie biscuits but did not have the time to search for a recipe. Coincidentally, one of the members in a Google Plus communities disclosed that her week end adventure was preparing a batik cake, Guaishushu immediately felt extremely happy and asked her for the recipe. The member was very kind to share her recipe and uploaded a picture. Guaishushu showed his wife the picture and his wife concurred that she have missed the cake too as she had not eaten this for ages.. With her recipe, Guaishushu started his preparation and within one hour, everything was done and send to the fridge for chilling.

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This recipe is a bit different from the original recipe in that Guaishushu do not cook the mixture. No cooking is actually required because all the ingredients are cooked ingredients. He opted just to mix and chilled to simplify the preparation. Of course, without cooking, the texture will be much softer and it can be treated as a type of chocolate sauce.

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The cooked version will have  a better shape but the texture is slightly chewy . Non cooked version will have a totally different texture, soft and smooth and rich in chocolate flavour.

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WHAT IS REQUIRED

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  • 1 can of condensed milk (385 grams)
  • 385 grams of milo (breakfast beverage drink)
  • 385 grams of melted butter
  • 1 packet of Marie biscuits (about 250 grams) – a bit more or less is okay.
  • 3 eggs (optional) – If eggs are added, you will have to use the cooked version.

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STEPS OF PREPARATION

There are two methods of preparation. Either you melt the butter, milo, eggs  and condensed milk in a sauce pan and cooked under low heat until it thickens. In this case, you cake will be chewy and more shapely (Please refer to the update post for procedures)  For better presentation, it is advised that you follow this method such that it had a nicely cut cake. But for taste wise, it is advise that you follow the second method below.

The second method is as in this illustration where no cooking is required, therefore, you final products will become very creamy, soft as if you are having some rich chocolate sauce with biscuits.

Chilled Version

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  • In a big mixing bowl, place melted butter and condensed milk together, use hand or machine whisk until texture is consistent.

  • Add in milo powder and mix until it is well mix.

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  • Arrange your Marie biscuits in the tin and pour some chocolate sauce over the biscuits. Add another layer and repeat the same procedures until all biscuits and batter are used up.

  • Freeze it in the freezer for 1 hour or until temporary set. Cut into the desired size and served immediately out from the fridge. The sauce will gradually melt in the room temperature and therefore you shouldn’t put in the serving plate too early especially in hot weather like Malaysia and Singapore.

  • Best serve cold as a form of dessert.

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Cooked Version

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  • Melt the butter, add in condensed milk, beaten eggs and milo, cooked under medium heat until it starts to thicken. Transfer the mixture to the baking tin lined with Marie biscuits. Cover the base layer of Marie biscuits with the mixture. Put another layer of Marie biscuit on top and follow by another year of mixture. 

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CONCLUSIONS

This is a twist of the traditional Batik Cake. I have purposely not to cook the batter since all ingredients are cooked ingredients. The texture and the level of enjoyment is totally different. While the traditional method of cooking the batter will provide you with better shaping but to me, its texture is compromised. I would prefer something soft, silky, rich and creamy full of chocolaty flavour to go with this simple plain biscuit. Whether or not this can still called a batik cake is irrelevant to me. The texture and taste will definitely a better alternative for me.

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The cake is made with simple ingredients, no complicating beating using expensive equipment, why not making one today and try. You can add nuts if you want to, can add some Nescafé if you prefer, change to some other types of biscuits if this suit your taste buds.  Remember, boiling method can give you a better shape but the texture is slightly harder. Chilling method is very creamy but a bit messy. If you asked me which do I prefer? For small gathering at home, chilling method. As gift or buffet style, boiling method…. Last but not least, I forgot to say that this taste like Asian Kit Kat.. Ha-ha.

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Cheers and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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What I “Ate” Today (家常便饭系列)…. 17 August 2013- Special

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You may be surprised about this title! In fact, the title is not correct either. What I am going to post is not “what I cooked today” or “what I ate today”. It was a gathering at one of my relative’s house and she had cooked some Chinese dishes that are not common among Fujian or Guangdong Province.

My relative is from Jiangxi Province and therefore the food that she cooked were rather different! As you all know, Singaporean and Malaysian Chinese are descendants of immigrants mainly from the South Eastern Coastal Fujian and Guangdong Province.


JIANGXI CUISINES

Per Wikipedia:

Jiangxi (Chinese: 江西; pinyin: Jiāngxī; Wade–Giles: Chiang-hsi; Postal map spelling: Kiangsi, Gan: Kongsi) is a province in the People’s Republic of China, located in the southeast of the country. Spanning from the banks of the Yangtze River in the north into hillier areas in the south and east, it shares a border with Anhui to the north, Zhejiang to the northeast, Fujian to the east, Guangdong to the south, Hunan to the west, and Hubei to the northwest. (http://en.wikipedia.org/wiki/Jiangxi)

As compared to Nanyang Chinese (Malaysian and Singaporean Chinese), in a household meal, they are more dishes but with a smaller portion. For us, we will usually serve 3 dishes and 1 soup, for them the dishes can be as many as 6-12 dishes. Today, the host is kind enough to cook us 7 dishes (excluding desserts and sweet soups). Jiangxi dishes were rather spicy (chilli hot) and as my kids were having meals with us, for some dishes, they have to prepare both the spicy and non spicy version.

Note than I am currently on a vegetarian  diet and since I did not told them in advance, I have taken my meals before joining them.  Therefore, I did not join them for meals.


SPICY AND SOUR SHREDDED POTATOES (酸辣土豆丝)

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Yes, this is my favourite. Potatoes were julienned into thin strips. There were then soaked in cold water until all the starch were gone. This will make the potatoes “crunchy” and water have to be changed regularly. Look at the thin strips, these were all manually done. They were then stir fried with spring onions, black vinegars and chilli. This is something that I have yet to share the cooking illustrations with readers but I can assure you it is something simple yet the taste is superb. Kids are fighting for this.



BRAISED BEEF (酱牛肉)

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I do not know if there is any translation of this dish. It is basically beef braised in dark soya sauce (and herbs and spices). It was then air dried. If it was kiln dried, it will become smoked beef. This is a form of meat preservation that can be commonly found in many parts of China. My relatives have prepared these meat in China and brought it over.

I still remembered  when I was stationed in Changchun, China about 10 years ago, one of the past time is to buy some braised chicken drumsticks and ate it in the hotel. It is delicious and thinking about it make me drooling. Depending on the regions, the preservations can be sugar based or salt based.



TOMATOES FRIED WITH EGGS (番茄炒蛋)

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A common household dish in China. Besides stir frying, another way of cooking this combination is making it into a soup.

Tomato is not a common vegetable in my  traditional house cooking. Tomatoes are considered vegetables imported from other countries (though this may not be true any more). This is evidenced in its Chinese name literately translated as Western Persimmon (西红柿)or Foreign brinjal (番茄)。In Hokkien dialects, it was called Caucasian Brinjal (angmokio)!  Therefore, my mom seldom cooked tomatoes in the house.

As my girl is a tomato fanatic, this will definitely her top choice. However, as my boy is tomato phobia, this is definitely a good dish to make my boy eating tomato.  Though he is a tomato phobia but he is an egg fanatic. I usually requested that if he wanted to eat 2 tablespoons of eggs, he will need to finish 1 tablespoon of tomatoes. Haha



STEAMED CHINESE SAUSAGE WITH CHINESE BLACK FERMENTED BEANS (腊肠蒸豆豉)

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The Chinese sausages were prepared by my relatives in China and brought it over. You can hardly find any fats in the Chinese sausages. Before I am on my vegetarian diet, I have tried the sausages before and it is delicious.

The Chinese sausages were cut into slices, steamed with Chinese black fermented beans and chopped garlics. May be after my vegetarian diets end, I shall cook this. Good thing about having this post is that it can remind me of what I should cooked when I run out of ideas.



PIGTAILS PORK BELLIES SOUP (猪尾猪肚汤)

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I never have this combination before, pork bellies plus pigtails. The reason is because both meats have different cooking times. You know pork bellies are rather difficult to cook until soft. So, it is not easy to cook this soup. Even if you used pressure cooker, both items will have to be cooked separately. There is no vegetables or white peppers. It is pure meat broth!

If you ask me whether it is yummy or not, of course, I can’t tell you directly because I did not taste it. However, from my years of cooking experience, I can tell you that it is a good soup because the soup had turn milky meaning all the gelatine from the meat have been dissolved in the soup/broth.

Don’t believe me, freeze it and you will see that it become jellish and you can use a knife to cut it into small pieces. Teochew dialect group also have a dish that after braising certain meat for a long time, they cut the meat into very small pieces, freeze the broth and become a jelly. The jelly was then cut into small pieces and served as cold dish (猪头粽)



STIR FRIED CHINESE WATER CRESS (清炒西洋菜)

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I remembered when I told my mother in law and wife to stir fry water cress previously, they are against it as they always used water cress to cook soup. It is generally true that most Chinese dialect groups like to boil soup with this vegetable. However, when I travelled to China, I always have stir fried water cress in restaurants. Usually, this vegetable were stir fried using garlic without any other ingredients.

Try and tell me whether it is nice or not! Remember that you have to stir fry the vegetables using high heat, otherwise, it may be bitter.



STEAMED KUDZU FLOUR COATED PORK WITH PUMPKIN (南瓜米粉肉)

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When I asked for the name of the dish, I was told  “namguamifenrou”. However, I can’t find any rice vermicelli or Beehoon. Later she explained the 米粉 is not rice vermicelli, it means “rice flour”. Though the name is called rice flour, the coating of the meat can be any types of flour. It can be corn flour, sweet potato flour, potato flour and etc.…But today the flour that she used is kudzu flour (葛根粉). Again this is brought from Jiangxi and she disclosed that this was made from wild kudzu roots.

Kudzu has many health benefits and among them are relief symptoms of postmenopausal women, reducing alcohol intake, alleviating cluster headaches, managed metabolic syndromes etc. etc. etc. In Singapore, we do have a type of Chinese instant flu medicine called Kudzu soup (葛根汤) that you consumed when you have a fever and it is believed that it will help to reduce your body temperature. You may want to know more about kudzu from here.

Coming back to the dish. Meat were seasoned and coated with kudzu flour. The meat was then placed on top of the pumpkins and steamed under high heat until the pumpkins were soft. The purpose of the flour is to retain the meat juiciness in the process of steaming. Any meat juices that escaped will dripped into the pumpkins those flavoured the pumpkins.

Lastly, I want to convey my sincere thanks to my relatives who cooked us a sumptuous meal and we really appreciate that.

Hope you like the post today and I find this post is meaningful to share with readers about other different types of Chinese cuisines.

Have a nice day and cheers.

What I cooked today (家常便饭系列)- 11-8-2013

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On 7 August 2013, white rice served with :

1.      Braised Bitter Gourd With Chinese Mustard                                                 苦瓜焖苦瓜

2.     Salted Turnip Omelette                                                                                    菜脯蛋饼

3.     Vegetarian Winter Melon Soup                                                                       素冬瓜汤

First of all, I have to be frank that I will be a vegetarian (by religion) for a period of about 1.5 months and being the only member in the family, I am pretty easy going with my meals. Since my relatives are in my house, they can cook what they like and I usually give them the free hand so that I can concentrate on my other food posts.

However, when I have things to share, I will post here and there summarizing what I have made the last few days. As mentioned before, short recipes will be captured in Guaishushu’s Facebook Page, therefore, I will let you know the dishes published and if you are interested, you can go there for some pictorial illustration. Liking the Page (not the individual posts) will ensure that you will be briefed of all future recipes when Guaishushu issue a pictorial illustration.



Salted Turnip Omelette (菜脯蛋饼)

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This is a very common Chinese household dish especially for the Hokkien and the Teochew dialects. It is basically preserved turnips (either sweet or salty) fried with eggs. When I was young, we used to have this dish with white porridge as its very tasty. Previously, this dish was considered as a commoner’s dish because eggs and preserved turnip or radish are two of the cheapest cooking ingredients. It is tasty and a slice of  egg omelette with a bowl of white rice or porridge can be a meal for the poorer families. However, time have changed, this traditional dish has become so well known that it started to appear in the restaurant menu especially Minan/Hokkien/Taiwan restaurant and Teochew porridge restaurant. Preparation is simple and you may want refer here for detail pictorial illustration.



Braised Bitter Gourd with Chinese Mustard (苦菜焖苦瓜)  

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This is a vegetable dish “invented” by myself many years ago. Initially, it was just bitter gourd and subsequently, as per my wife’s request, Chinese mustard was added. Both Chinese mustard and bitter gourd were very bitter and if you are a bitter taste lover, you will like it definitely. At times, I have added a can of canned button mushrooms and my kids will eat together with us. This is one way of letting them getting used to the taste of bitter gourd and Chinese mustard.

Both these vegetables were beneficial to the body as per Traditional Chinese Medicine, these are “cooling” vegetables that will help to release the “heat” on your body. For those who are not familiar with TCM, body that have too much “heat “ will have lots of symptoms that can range from loss of voice, acnes in your face, sore throat etc. and you have to have food that are “cooling” in nature to balance your Yin and Yang.

My mother in law is very particular about vegetable combination in a meal and she will casually remarked “we have some “heat” prone vegetable today and today we shall have some cooling vegetables.. So under her, her vegetable choices will take into consideration this factor plus “colour” of the vegetable (green vs. white vs. colourful), leafy vs beans….. Most of time, I “failed” her test under her supervision but I am learning from her gradually as this takes time!


Vegetarian Winter Melon Soup (素冬瓜汤)

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Nothing much to say about this dish as it is just another version of winter melon soup without pork ribs. As there is no meat broth, I have use more sweet dates and add in some vegetarian bean curd sheets. My boy did not complain about no meat and my girls, who is soup fanatic, will definitely say nice especially winter melon is one of her favourites.



Banana Cake (香蕉蛋糕)

Beside the savoury dishes, my baking adventures continue. I have made a banana cake using two ripe bananas. Taste is fabulous and texture is superb (soft and moist). Uniqueness about this cake is that it is prepared using a food processor rather than the normal mixer. No creaming of butter, just mixed and blend, a batter will come out that give a delicious butter cake. Cake preparation timing is less than 20 minutes. This is a comfort food that is suitable for those who want a simple way of cake making.

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In between these few days, I have prepared many cakes and savory dishes and among them were:

Oven baked honey tempeh and Sweet and Spicy Tempeh



Vegetable Fritters or Bakwan Sayuran

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Grapefruit Chiffon Cake with Grapefruit Citrus Glaze

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Bubur Cha Cha (Sweet Soup) 

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Hope you like the post today. Cheers

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What I cooked today (家常便饭系列)- 30-7-2013

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You may be surprised that today I am having some western meals. In fact, I have never cooked western meals before. This should be one of the very first full course meals that I have prepared. Well, today is my son’s birthday and I just want to expose him something different. In addition, my girl is crazy about baked potatoes and I thought why not I “try” to cook them something what they like…… 


MENUS

Soup

Cream of Mushroom Soup (with fresh sweet corn kernel and button mushroom slices

 

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Entree

Tomato salsa (served with kiwi fruit cubes and sprinkle with mozzarella cheeses and Italian herbs)

 

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Main Dish

Grilled halibut with lemon cream sauce; and

Asian style grilled chicken breast with Japanese sweet barbecue sauce

Side dishes: Baked potato and sweet corns, buttered broccoli and asparagus and cocktail sausages

 

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Dessert

Durian Cheese Cake

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I am really not good in preparing western meals and I have well underestimated the time of preparation. We only can had dinner by 7:30 pm and I am really exhausted by then.

The kids loved the food especially the grilled halibut. For this dish, I have seasoned it with Italian herbs (oregano and basil), salt and bit of butter. I topped with some mozzarella cheese and grilled it for about 15 minutes.  I used the “juices” secreted out from the fish to make into cream sauce and it is exceptionally sweet without any seasonings and condiments.

As for the Asian style grilled chicken, apparently they don’t really able to appreciate it because I have used chicken breast instead of chicken thigh meat. They are complaining a bit hard and fibrous. I may have over grilled the chicken breast.

The girls are complaining that the serving is too huge for them. However, she managed to finish the baked potato. A really simple side dish and personally I loved it. I have to say I never knew that baked potatoes tasted so good as I usually order fries rather than baked potato or meshed potatoes. This was requested by my girl specifically she wanted baked potato.

The cream of mushroom soup was good. Initially, I was thinking of using the ready made cream of mushroom soup. Since I have some canned mushrooms and some cream at home, I have decided to make my own cream of mushroom soup. I butter fried the chopped onions and garlics, add chicken stocks, fresh kernel corns and mushrooms and let it boiled until the onion were very soft. Thereafter, creams were added to thicken the soup. That was a hit also.

As for the dessert – durian cheese cake. I have prepared it about 2 days ago and it is really a very rich and creamy cake. It is very nice but both me and my wife have eaten in guilt. Usually, for 1 piece, 4 of us shared and for my kids, they don’t really have sweet tooth and after one two bites, they just stopped. Frankly speaking, for an 8 “ cake , after 2 days, I still have 4 pieces left (after 2 pieces given to my neighbours). I am in the process of compiling the post and will share with readers very soon.

Lastly, hope you like the post to day. A lighter note before I end, while I am writing this, I heard my boy told her auntie  (my wife’s sister} that one of his birthday wishes is  that “there will be endless supplies of sausages and eggs”, his favourite foods … Such a simple wish… Haha.

Have a nice day and cheers.


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What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts (凤梨酥)

This post is updated  on 9th January 2014 with the inclusion of a VEGETARIAN RECIPE. This recipe is egg less, milk less and butter less. Please scroll down towards the end of the post for vegetarian recipe. Both recipes share the same steps of illustration.

Second updates on 20 July 2014 : New Picture Taking

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INTRODUCTION

I told myself, I must set aside my time to write this post. I have lost my recipe twice. Once, accidentally thrown away by my wife as she thought it is my kids recycle paper and in another incident, I have typed down in a notepad in my old computer but I just can’t locate it when I switched to my new computer. So this time, I told myself that I must publish in my blog so that I have multiple copies and if I lost it, maybe I can still get a copy from my readers ! Ha-ha

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PINEAPPLE TARTS DEFINED

As usual, I will give some standard definition of the food that I am going to post so as to give readers a better understanding on what they are going to prepare! As per Wikipedia:

“Pineapple tarts refer to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart.  The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a “festive cookie”, pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.” Source: (http://en.wikipedia.org/wiki/Pineapple_tart)

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MAJOR TYPES OF PINEAPPLE TARTS

There are many types of pineapple tarts and the basic types are:

1) The golf ball types or enclosed version. It is also called melt in the mouth types of pineapple tarts. This shall be the recipe that I will share with readers today.

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2) The opened version whereby the pineapple jams sits on a flower like pastry.

Source : http://happyhomebaking.blogspot.sg

3) The half enclosed type or Nastar version whereby part of the jams were wrapped with two ends opened.It is also called pineapple rolls

Source: http://www.tastespotting.com


PREPARATION OF PINEAPPLE TARTS

Preparation of pineapple tarts will involve the following two main parts:

  • Preparation of pineapple jam – I will not cover this part in this post. I have made my pineapple jam before but as I did not capture the images here, therefore, I will not share with readers here. Instead, if you are interested to make your own pineapple jam, you can visit this blogger’s video http://.bigheadmagicmad.com on how he makes the pineapple jam. For this illustration, I have opted to use the ready-made jam sold over the counter which can be easily bought in most supermarkets or cake specialty stores in Singapore and Malaysia.
  • Shaping of Jams;
  • Preparation of Doughs;
  • Wrapping of Jams; and
  • Baking the Pastry

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The steps that I am going to detail here are rather unconventional and “unusual”. This is a method that I have used and found to be the easiest and fruitful method.  If you follow this recipe and preparation illustration strictly, you will get a melt in the mouth buttery pastry. Unlike other posts, I am rather insistent on the method and ingredients used to achieve that quality of tarts made. It is via many trial and error that I have come out with this recipe. There are no corn flours or cream cheeses as in other recipes. The pastry is just using extremely simple ingredients low gluten wheat flours or normal wheat flours, butter, sugar and egg. The recipe uses creaming method as opposed to the rubbing method but provide equally light pastry that melts in your mouth.

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WHAT IS REQUIRED

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  • 1 kg  of pineapple jam.
  • 500g of plain flour
  • 350g of salted butter (softened at room temperature)
  • 50g of icing sugar
  • 4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
  • 4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
  • Pinches of salt
  • 2 egg yolks (for egg washing)

Pineapple Jams – Personally, I prefer the pineapple jam that are made with the pulps included. It will be slightly sour and fibrous. There are some category labelled  as “premium quantity” (which is made purely from the flesh) but in my humble opinion, the jams will are too sweet and too soft for this golf shape pineapple tarts

Salted Butter – I am rather insistent that it must be pure butter. No vegetable oil and mixture of vegetable oil and animal fats. Put aside the health issues, the fats selected must have high fat content!

Icy cold water – It is very important to have ice-cold water to incorporate air into the dough. When it is ice-cold, butter will not melt that soon and therefore, it is less likely to have a sticky dough.

Icing sugar – It must be icing sugar as the sugar must be extremely fine so that you don’t have any sugars that are not dissolved in the pastry due to the special handling of this dough.

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SHAPING OF JAMS

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  • Cut over the jam package. Use your best estimation to divide the jam equally. I am making about 1oo jam balls for 1 kg of pineapple jams. About 10 g per balls.
  • When shaping the balls, you may find it extremely sticky. Pat your hands with some clean water. the balls that you made will become very smooth. If you have excessive water in your hands, your balls will become very slippery and it will drop.
  • Get ready a plastic container, arranged it nicely layer by layer. In between the layer, add a piece of plastic sheet to separate the balls. This step is also deemed to be a must if you are following my methods later.
  • Once you have shaped all the jams, stored in the freezer for 3-4 hours. Don’t worry if your jam looks like an iron ball, that is ideal if you can constantly keep it in that way. Well this is a rather controversial step.

Notes

This step is preferably done the day before. Even not, should be at least 3-4 hours before. Unless you are an expert, you can wrap with immediately shaped balls, otherwise, 3-4 hours preparation, in my humble opinion is a must. You will know the reasons why very soon.


PREPARING THE DOUGHS…..

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  • Sift your flours, if possible two times in a container. Set aside for later use.
  • In  a mixing bowl, placed your butter and sugar. Beat until creamy.
  • Add in the egg yolks one by one, reduce your speed to slow and beat until the yolk were well mixed

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  • Take out the mixing bowl and fold in the flours using a big metal spoon as lightly as possible.
  • Alternate with icy cold water until all the flours and water have been added and well mixed.
  • Scope into a plastic container and put inside the refrigerator and let it cool for at least 1/2 to 1 hour.

Notes:

The harder it is, the easier for you to wrap. If you know how to handle this type of soft dough, you can wrap directly. However, for my wrapping method to be shared below, it is advisable for you to cool your dough until the butter start to solidify a bit.

If you are making a big batch of pineapple tarts, to save your electricity and effort, you can make the dough all at once at keeping it in the fridge. It can keep for a long period of time (at least more than a week) provided you only take the portion that you want for that session and keep all the rest in the fridge until you need it for the next session.

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WRAPPING THE DOUGHS AND ….

Here is the fun and controversial part.

I will show you the traditional way of wrapping and then show you my own way of wrapping to increase your productivities.

My unique way of wrapping was discovered by me during one of the nights just before Chinese New Year when I have to rush out the orders for my customers. The time is already very late, almost 11:00 pm. Nobody is helping me as my wife and my kids have to sleep early as they have to attend the school next day. I have to make at least 2 kg  jam equivalent of pineapple tarts (about 240 pineapple tarts). I am tired as nobody was helping me, I suddenly felt the urge to discontinue the making of the tarts. I threw all the balls into the dough, walked to the balcony and take a rest. After 15 minutes when I cooled down, I tried to salvage the situation and that I discovered this method was the best method so far. Subsequent testing confirmed that this was the easiest and with the thinnest dough. However, there are a few requisites that you must follow strictly as what I have described above and subsequently.

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  • Shape your dough into 10 grams each.
  • Flattened the dough, take a jam ball and put on top of it. Wrap it and shaped into a round ball.

You can use this method but since the objective is to have a mouthful pineapple tart. The pastry must be light and melt in your mouth. The flattening of dough may result in over handling of dough that yields harder crust eventually.  

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  • Pre-heat your oven to  180 degree Celsius.
  • Take out your dough, and use a spoon to slightly loosen the dough.
  • Take the jam balls from the freezer and throw, say, the first layers of the hard jam balls into the dough container. Put the rest back to the freezer.
  • Put some dough on top of the balls and rolled the balls on top of the hard dough.

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  • Shape the dough following the shape of the round hard jam balls and put in the baking trays.

Note:

This is a very important step, the harder the balls, the better it is for you to shape. The cold temperature of the balls will help to make the butter in the dough in solid form and resulting in light pastry crust.

As long as the dough covers the balls, you can start shaping it. Hard balls made your shaping very easy and give your final pineapple tarts an identical shape.

You need to time to make the tarts and at the same time, your balls will start to defrost. Therefore it is a must that you put it back into the freezer for it to get hard again. Rubbing the balls against the dough is very fast and quickly enclosed your jam balls.

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  • First egg wash before you  send the tarts into the oven. For egg wash, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the tarts.
  • Put the tarts into the oven and bake for 20 minutes. 
  • 15 minutes after baking, take out the tray and have the second egg wash. By now, your tarts will start to take shape and firmer, so you can apply the egg wash more liberally. But care still have to be taken because it is “melt in your mouth”, when it is hot, it is still very “fragile”. so handle with care!!
  • After 5 minutes, take out the tarts and your mission is completed.

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Updated picture

Pineapple tarts prepared on January 2014

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CONCLUSIONS

  • This is a rather controversial way of making the tarts. However, the tarts that you made will really melt in your mouth.
  • It is unusual for me to say that you have to follow my exact steps but for this pastry, you have to follow very closely. Even 1 tablespoon less icy water may make your final products very floury.

  • The order of procedures have to be adhered very closely. Too high the temperature will make your dough sticky and finally your products become very hard. In addition, it will be rather difficult to handle if both the jam and the dough become sticky.
  • The selection of the ingredients are very important. I personally prefer animal fats with high fat content with no compromise. In addition, the jam preferably will include some pulp as it will not be too sweet and too sticky.

  • Practice made perfect! It is not tough but you must have that feeling of touch so if you fail your first attempt, you should not be deter to try the second time.

 

Hope you like the post and have a nice day. Cheers

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UPDATED ON 9 JANUARY 2014 WITH INCLUSION OF VEGETARIAN PINEAPPLE TARTS


Every year I have to prepare two types of pineapple tarts: normal pineapple tarts and vegetarian pineapple tarts. Vegetarian pineapple tarts means that there are NO EGGS, NO BUTTER AND NO MILK. Therefore, it is acceptable for vegetarian by religion – particularly Buddhism.

Eggs have the ability to provide fragrance and binding effect of the tarts. These are substitute by corn flour. For egg wash purposes, honey is used instead of egg yolks. Of course the results will be less shinny like those egg washed by egg yolks. As for butter, it is substituted with margarine or other vegetable fats. In this recipe, it was 50% of margarine and 50% of olive oil bread spread. The end products will have some fragrance of olive oil. No detail illustration will be provided except the recipe. It is nice and slightly crispier than traditional pineapple tarts minus the butter aroma. It is definitely acceptable to me when I am on a vegetarian diet.

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VEGETARIAN PINEAPPLE TARTS RECIPES

  • 1 kg  of pineapple jam.(凤梨酱)

Dough

  • 400g of plain flour (面粉)
  • 200g of corn flour (玉米粉)
  • 175g margarine (Planta) (植物油)
  • 175g olive oil spread (can be substitute with margarine) (橄榄油-涂面包所用)
  • 50 g of icing sugar (糖粉)
  • Pinches of salt (少许盐)

“Egg Washing”

  • 1 tablespoon of honey with 1.5 tablespoon of water/soya milk – mixed well (1汤匙蜂蜜+1.5 汤匙的水或豆奶)

It is hoped that with this recipe, more people will be able to enjoy the South East Asian famous pineapple tarts. If you are on a gluten free diet, you can try to substitute the plain flour with gluten free flour

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pineapple tarts collage11

 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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What I cooked today (家常便饭系列)- 24-7-2013

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On 24-July 2013, white rice served with:



“Three cup” chicken  三杯鸡
Bok Choi chicken soup

贸白菜鸡汤

Hokkien Style Fried Prawn Mee 福建炒虾面

For tonight’s dinner, there is nothing to shout about. When I am preparing dinner, my nice neighbour gave me a big bowl of Hokkien Style Fried Prawn Mee. As this can be a dish by itself, I have decided to stop preparing any more dish since both adults will be eating the prawn mee and the children had their favourite Bok Choi soup and some sweet chicken called “three cup” chicken.

Three Cup Chicken (三杯鸡)

The main ingredients of three cup chicken is Thai basil (九层塔)。Most people misunderstood that “3 cup” chicken is cooked with 1 cup of wine, 1 cup of soya sauce and I cup of  sesame oil. However, if we follow that assumptions strictly, it will be extremely oily with very high salt content. Therefore, to master the making of 3 cups chicken, the measurement of oil and soya sauce should be reduced accordingly. As a general rule of thumb, soya sauce volume should be half the volume of wine but twice the sugar volume. In another words, assuming that the sugar unit is 1cup, then soya sauce volume with be 2 cups and wine will be 4 cups. Note that no water is used in the cooking and medium heat is used to braise the chicken until the liquids dries up. Thai basil is added 2 minutes before you off the heat.

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Wild Hibiscus Tea (洛神花茶)

Besides the above dishes, I have boiled some Roselle/Rosella/Wild Hibiscus Tea (洛神花茶)。I usually boiled a very big pot which is very concentrated and dilute it when I want to drink. I like the drink as it is extremely thirst quenching and inhibit carbohydrates intake.

If you are interested to know how to make the drinks, its benefits and etc., you can refer to the post –

“Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

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I have also used some to make into some ice sticks which I usually have one after my dinner.

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When you boiled the drinks, don’t throw away the rosella flowers. The boiled flowers can be eaten as snacks but for me, I have used it to make “banana rosella” smoothies. (you can refer to the above link and see how the boiled flowers look like)

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Lastly, for lunch , I have cooked roast duck Bee Hoon from the duck bones of the roast duck that we had yesterday. I used the duck bones to make the broth, add some Bee Hoon, mushrooms, shredded duck meat, some dry bean curd sheets and egg omelettes stripes. The good thing about this dish is that there is not need to add seasoning and the broth is very sweet already. That used up all my duck bones and now left  2 drumsticks. Is it not funny that we have eaten all “bones” without eating the meat? I told readers before, both my wife and my kids do not like meat and yesterday is one of the blue moon days that I bought the whole duck. Therefore, I have to think of a way to “dispose off” the entire duck.. Haha..

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Hope you like the post today. Good night.

What I cooked today (家常便饭系列)- 18-7-2013

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On 18 July 2013, porridge serves with a vegetable dish and a meat dish. The vegetable dish is baby pak choi with oyster sauce (耗油小白菜)and braised meat (chicken and pork belly) (卤肉)。

I seldom cooked porridge for dinner. Tonight, I suddenly have the urge to have porridges since my wife and my kids also like to have porridges. I have braised some meat and a vegetable dish to go with it and of course, some left over dishes from last night.

Today, when I searched my fridge, I found that I have a box of bosc pears (博斯克梨) and some cut dragon fruits (龙珠果) which is already in my fridge for quite a while. The pears are very ripe and I thought I might just make some desserts for the family and here comes my Chinese Style Poach Pear and Dragon Fruits Desserts with Rock Sugar (博斯克梨龙珠果炖冰糖)。You may want to know how to make the dessert by following the links to Guaishushu’s Facebook Page.

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Hope you like the post and have a nice day. Cheers

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