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Archive for March, 2010

Well, I believe it would be appropriate for me to wish all chinese out there a Prosperous Year of the tiger! Belated as this post and the few to follow is, well you know, as the saying goes, “Better late than never!”

I have to say that pineapple tarts are probably my all time favourite CNY cookie. My mum, from the time I could remember, was an avid baker and this was even more apparent when CNY beckons around the corner. My sis and I used to hate CNY as it meant that the weeks leading up to it, we’d both be forced to stay at home and help make cookies. Now, all I have for myself are memories of our cookie making sessions and of course, a batch of these yummy homemade cookies!! :)

Pineapple Jam

Ingredients:

  • 4 large pineapples
  • Raw sugar, to taste
  • 4 -6 cloves

Method:

  • Remove pineapple skin and cut pineapple into rough pieces.
  • Blend pineapple with a little bit of water.
  • Run it through a sift, but not till all liquid is drained off. Leave pulp a little moist as this would help jam stay moist when cooking.
  • Put all pulp in a large pot or frying pan. Cook over medium-high heat. Add cloves and sugar according to taste.
  • Reduce heat and cook over medium-low heat till jam is semi-dry. Leave it to cool and dry overnight. Jam will dry up substantially and ready to be used for tarts.
  • Roll jam into little balls to be used for tarts.

Pineapple Tarts

Ingredients:

  • 370 gms all purpose flour
  • 250 gms butter
  • 50 gms icing sugar
  • 20 gms corn flour
  • 2 egg yolk
  • 1/2 tsp vanilla essence

Method:

  • Preheat oven to 180C.
  • Cream butter and sugar till light and fluffy.
  • Add in egg yolks and vanilla essence and beat for a minute or two.
  • Add in sifted flour and corn flour to egg mixture.
  • Press the dough through a mould. Trim edges if need be.
  • Place a jam ball on top and roll up the dough (like a roulade).
  • Gently tuck in edges and press to seal it. Trim off excessive dough, place on tray and bake till golden brown.

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These are definitely the perfect melt-in-your-mouth cookies! A glass of milk in one hand, a jar of cookies in another and you have the perfect afternoon tea!!

Ingredients:

  • 250 gms peanuts, roasted and finely grounded
  • 250 gms icing sugar
  • 375 gms plain flour, sifted
  • 1  1/4 cups peanut oil (you can use others if you don’t have peanut oil)
  • 1 egg yolk, beaten for glazing
  • 60 gms peanuts, roasted and chopped coarsely

Method:

  • Preheat oven to 180C.
  • In a large bowl, mix grounded peanuts, sugar and flour together.
  • Make a well in the centre, add oil to achieve the right consistency for rolling.
  • Roll into balls. Place on tray and flatten slightly. Glaze with egg yolk.
  • Press a piece of chopped peanut in the centre of each.
  • Bake till golden brown.

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These were definitely the least favourite of my CNY cooking expedition. My memory of hup to soh is texture like that of peanut cookies. I remember mum’s were melt-in-your-mouth but mine were crunchy. If anything good came outta making these cookies, it was that I’ve discovered how to make cookies that are close to those of Famous Amos! Krys reckons I should use oil instead of butter as oil’s the one that provides the melt-in-your-mouth texture. Oh well, if anyone has the right recipe, I’d be happy to hear of it.

Ingredients:

  • 185 gm butter
  • 220 gm icing sugar
  • 1/2 tsp vanilla essence
  • 2 large eggs
  • 395 gm flour
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 110 gm walnut, finely chopped

Method:

  • Preheat oven to 180C.
  • Cream butter, and icing sugar till light and creamy. Add vanilla and mix well. Beat in eggs, one at a time.
  • Sift baking powder, bicarbonate of soda and flour together.
  • Stir in sifted ingredients to butter mixture, mix in chopped walnuts.
  • Shape into balls and make a dent in the centre. Bake for 20 minutes or till golden.

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