WHY IS EVERYONE MAKING THIS FOR CHINESE NEW YEAR?
This is a top 1 must-eat during the festive season because in the Hokkien term for pineapple is “Ong Lai” – which conveys the idea of ushering in prosperity.
THE PINEAPPLE JAM
The pineapple jam is usually homemade not just because you can adjust the sweetness to your own taste, also for these cookies, the jam needs to be a thicker consistency. Much thicker than the normal store-bought jam in jars. That’s why u can see everywhere is selling pineapple during the season.
Also, the pineapples that are used to make the jam should not be the ripe ones. Because ripe pineapples contain lots of juice or liquid and we don’t want that. The perfect pineapples for this jam are the ones before turning ripe.
If you are using the traditional way of cooking the jam, you need to keep stirring on the stove until the jam thicken. Using Thermomix, you can sit back relax and just let it cook.
Pineapple Roll Tart
Sweet pineapple jam rolled in a layer of soft flaky buttery pastry! You will love it!
Place pineapple in mixing bowl, chop 5 sec | speed 5. Drain blended pineapple using Varoma dish to discard excessive liquid.
Place blended pineapples pulp, sugar and cinnamon stick in mixing bowl, cook 40 min | 120°C | speed 1 or until it thickens. Transfer to a bowl and allow to cool completely. Clean mixing bowl.
Scoop 1 teaspoon of pineapple jam (approx. 8 g) and roll into a small ball. Repeat this step until all jam is used.
Place the caster sugar in the Thermomix mixing bowl, Turbo | 2 sec for 2 times.
Add flour, cornflour, and custard powder mix 10 sec | speed 5
Add butter, mix 5 sec | speed 5
Add egg yolks, mix dough | 20 sec. Transfer dough to a bowl, cover with cling film
Use a dough presser to shape the dough into a long log with the stripes pattern facing down and place one jam log at one end and start rolling it with the dough. Cut excess dough if any. Then place it on a baking tray. Repeat the steps with the remaining dough and jam. Preheat oven to 180°C.
Using a pastry brush, brush pastry surface with lightly beaten egg. Bake for 20 minutes (180°C) until lightly brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.
Ingredients
Directions
Place pineapple in mixing bowl, chop 5 sec | speed 5. Drain blended pineapple using Varoma dish to discard excessive liquid.
Place blended pineapples pulp, sugar and cinnamon stick in mixing bowl, cook 40 min | 120°C | speed 1 or until it thickens. Transfer to a bowl and allow to cool completely. Clean mixing bowl.
Scoop 1 teaspoon of pineapple jam (approx. 8 g) and roll into a small ball. Repeat this step until all jam is used.
Place the caster sugar in the Thermomix mixing bowl, Turbo | 2 sec for 2 times.
Add flour, cornflour, and custard powder mix 10 sec | speed 5
Add butter, mix 5 sec | speed 5
Add egg yolks, mix dough | 20 sec. Transfer dough to a bowl, cover with cling film
Use a dough presser to shape the dough into a long log with the stripes pattern facing down and place one jam log at one end and start rolling it with the dough. Cut excess dough if any. Then place it on a baking tray. Repeat the steps with the remaining dough and jam. Preheat oven to 180°C.
Using a pastry brush, brush pastry surface with lightly beaten egg. Bake for 20 minutes (180°C) until lightly brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.
