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Pineapple-Shaped Tart Cookies

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.
Prep Time : 1 hr
Cook Time : 50 mins
Servings : 15 cookies
Author : Bea

Ingredients

Pineapple Jam

  • 1.3 lb peeled pineapple chunks (600 g)
  • ¼ cup sugar (50 g)

Dry Ingredients

  • 2 cup all-purpose flour (250 g)
  • 3 tablespoon powdered milk (20 g)
  • ¼ cup instant custard powder mix (30 g)
  • ¼ teaspoon salt

Wet Ingredients

  • ⅔ cup butter (150 g), softened
  • ¼ cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • 1 large egg , room temperature

Others

  • ¼ teaspoon matcha powder
  • 1 egg yolk

Instructions

Pineapple Jam

  • 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

  1. Use the spoon and level method if you're using cup measurement.
  2. Use a portable oven thermometer to ensure the accuracy of your oven's temperature (I use it all the time).
  3. Using a kitchen scale will result in more precise ingredients and similar-sized cookies.
  4. You might have some balance of pineapple jam balls. Add into your yogurts, smoothies etc. Yum!
Tried this recipe?Mention @elmundoeats or tag #elmundoeats!