Soft, tender cookies with delicious pineapple jam. A classic recipe from my late mother that I adapted for this new look. Unique, delicious and they're famous in Malaysia and SEA countries.
Place pineapple in a blender and blend just until they're broken down. We don't want super fine texture.
Pour into a pan, add in sugar and cook on medium-high heat until it stops splattering and most of the liquid evaporated. Lower to medium heat and continue cooking until you get a thick paste and its colour is golden brown. Stir frequently at this stage to avoid the jam getting burnt. Cooking the jam takes around 30 minutes so don't rush it.
Place into a bowl and let it cool completely. Divide into portions of grape-sized balls of 0.3 oz (10 g). Set aside.
Dry Ingredients
Mix everything in a bowl, set aside.
Wet Ingredients
Add all ingredients, except egg, into a bowl and mix well using a spatula. Now add in the egg and more or less mix everything (it won't be a fully mixed smooth mixture). Add in dry ingredients ⅓ at a time and mix. Bring everything together into a ball with your hand.
Remove 2 oz (50 g), place it in another bowl and add matcha powder. Mix well. Divide into grape-sized balls of 0.3 oz (10 g). Set aside.
Divide the other dough into 15 portions of 1.2 oz (33 g) each. Form into balls, set aside.
Assembling
Always cover the doughs with cling film to avoid them getting dry. Sprinkle some corn starch inside the mould and shake off the excess.
Take 1 plain dough ball, form into a cup, place 1 pineapple jam ball inside and pinch the dough to seal. Roll in your palm into more or less oval shape (that fits the mould). Set aside.
Grab 1 green dough ball and press it on the leaves part of the mould. Then place the plain dough in. Press on a working surface until you cannot press anymore. Lift it up and peel the pineapple-shaped dough out from the mould. Place on a baking tray lined with parchment paper. Repeat with the rest. Brush with egg yolk only on the plain dough surface.
Bake in a preheated oven at 350ºF (175ºC) for 17-20 minutes or until golden. Use conventional mode, middle rack. Cool on a rack. Enjoy!
Notes
Use the spoon and level method if you're using cup measurement.
Use a portable oven thermometer to ensure the accuracy of your oven's temperature (I use it all the time).
Using a kitchen scale will result in more precise ingredients and similar-sized cookies.
You might have some balance of pineapple jam balls. Add into your yogurts, smoothies etc. Yum!