Other than coconut cookies that I love to nibble during the Chinese new year, pineapple cookies are also one of my favorite new year cookies. I like how it has a short-bread-like texture and is filled with delicious pineapple jam. Don’t be intimated by the part of making your own pineapple jam, it is fairly easy and it took me only 45 minutes by using fresh pineapple.
Pineapples for Chinese New Year
A little background story of these pineapple cookies in Malaysia. The term ‘ong lai’ in Hokkien (one of the Chinese dialects) means pineapple but at the same time it also sounds very similar to ‘prosperity/fortune comes’. This is why pineapple tarts are popular during Chinese New Year to either welcome guests or as a gift to friends and relatives.
Making pineapple jam in advance
When preparing to make these cookies, it is advisable to cook the pineapple jam at least one night before. It can be kept refrigerated for up to a week or kept frozen for up to 6 months. Before using frozen pineapple jam, thaw it first.
Storage of pineapple tarts to prevent mould
Pineapple tarts turning moldy even when stored in air-tight containers is due to the presence of too much moisture. Store pineapple tarts which are cooled to room temperature in an air-tight container away from the sunlight. They can be kept for up to 3 months. Otherwise, keep them refrigerated for up to 6 months.
An airtight container that I used:
Canned pineapples or fresh pineapples
In countries where pineapples aren’t native, it may be best to use canned pineapples. The best choice would be those which are not canned in sugared water and syrup. For this recipe, I’d recommend using 3 cans of pineapples as the core is usually removed. You may end up with extra pineapple jam but it would be better than having a lack of it. Do reduce the amount of sugar accordingly as most canned pineapples are already sweetened.
In my recipe, I am using fresh pineapple. It has more water content compared to can pineapples. But it took me only 45 minutes to juiced it down to a jam-like texture. Not that complicated actually. While these treats are delicious freshly baked, over time, the pastry will tighten and meld with the jam, giving it a different (and no less enjoyable) texture.
Ingredients for Pineapple cookies
This recipe makes about 20 pieces of cookies.
For the pineapple jam filling:
- 50g brown sugar
- 360g freshly-sliced pineapple (It will then eventually juiced down to 180g of jam filling)
- cinnamon stick
For the pineapple cookies dough:
- 180g all-purpose flour
- 8g cornstarch
- 54g brown sugar
- 112g butter
- 25g virgin coconut oil ( Learn more about coconut oil here!)
- 1 egg yolk ( Don’t know what to do with the left-over egg white? Check out my egg white face mask recipe !)
- a pinch of salt
For eggwash:
- 1 egg yolk ( Don’t know what to do with the left-over egg white? Check out my egg white face mask recipe !)
Equipment for making Pineapple Cookies
- Electronic Balance
Pineapple cookies (凤梨酥）for Chinese new year
Course: CookingCuisine: Malaysia20
cookies59
minutes20
minutesIngredients
For Pineapple Jam Filling:
50g brown sugar
360g freshly-sliced pineapple
cinnamon stickFor Cookies Dough
180g all-purpose flour
8g cornstarch
54g brown sugar
112g butter
25g virgin coconut oil
1 egg yolk
a pinch of salt
Directions
- Pineapple Jam Filling:
In a blender or food processor, puree the pineapple for 10 seconds.
In a medium saucepan over medium-low heat, combine the pineapple puree and ¼ cup sugar. Mix continually with a wooden spoon until thickened (approximately 45 minutes for fresh pineapple). Set aside to cool.
You know your pineapple jam is done when the weight of the initial puree is juiced down to half. - Preheat the oven to 180°C. Line a baking sheet with a silicon mat.
- In a large bowl, whisk together flour, cornstarch, salt, and brown sugar.
In the bowl of a stand mixer (or in a food processor or by hand) combine the flour mixture, butter, 1 egg yolk, and (optional) pineapple flavoring until a smooth dough forms. - To make cookies, first prepare balls of pineapple filling. Scoop ¼ heaping teaspoon of filling and roll into a ball. Roll 20 filling balls. It is about 20g per ball.
- Use a small scoop or 1 tablespoon, to scoop a ball of dough. Flatten the scoop of dough into a disc shape and place a filling ball in the center of the dough disc. Wrap the dough around the filling, and roll the dough into a ball.
- Brush the top of each cookie with the egg wash.
- Bake for 20-25 minutes or until the tops of the cookies are golden brown and the bottom edge begins to brown.
- Allow cooling on the baking pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- These cookies, like most Asian cookies, are only mildly sweet. If a sweeter version is desired, add a sprinkling of decorating sugar or a drizzle of confectioners sugar glaze on top.
- When squeezing the pineapple before pureeing, it is important to remove as much juice as possible. The less moisture that remains, the less time it takes to cook down into jam.
- To keep the jam from burning, keep the heat at medium-low and stir continually.
- Traditionally, margarine is used instead of butter for longer shelf life.
- As mentioned in the preamble, you can use canned pineapple instead of fresh pineapple like my recipe.
The process of making these pineapple tarts is a bit time-consuming compared to my other cookies recipes but once you are done, you will agree that it is well worth the effort. Trust me, you will be beaming with pride too!
Now nibble it while it is warm with a glass of tea. Hmmm…
And once again, happy new year!
My other new year recipes:
If you like my tutorial, please consider donating me a coffee! Cheers
Calleigh
Hi, I am Calleigh, MEng Chemical Engineering and a process engineer, and I'm here to show you how to DIY your skincare and household products with the correct formulation and using only natural ingredients. I believe that eating good food (Yes I have cooking recipes too!) and living in a chemical-free environment are the keys to having a healthy lifestyle. And that doesn't need to be expensive.
