Ingredients Jump to Instructions ↓

  1. 125 gm butter

  2. 30 gm icing sugar

  3. 220gm all purpose flour(remove 2 tbsp and replace with cornflour)

  4. 1/2 tsp vanilla essence

  5. 1 egg yolk

  6. 1 tsp water for glazing Filling: pineapple jam - refer http://lilyng


  8. 2006/02/pineapple-tarts.html

  9. 1 can of 400 ml coconut milk

  10. 2 large eggs

  11. 170 gm sugar

  12. 150ml water

  13. 1/2 tsp salt

  14. 240 gm all-purpose flour

  15. 100 gm rice flour Oil for deep frying

  16. 13 tbsp sugar

  17. 5 tbsp water

  18. 120 gm glutinous rice flour

  19. 6 tbsp water

  20. 3 x 3 inch diameter tins - greased and line with banana leaves

Instructions Jump to Ingredients ↑

  1. Cream butter with icing sugar until light. Add in egg yolk and vanilla and cream until combine. Add in the flour and mix into a dough. Rest down for at least 30 minutes in the refrigerator Roll out dough to 5mm thickness using grooving rolling pin to get a striped pattern, then roll diagonally to form checked pattern. Cut into strips, turn pattern over, fill the initial section with pineapple jam, roll pastry over and trim off. Repeat. Glaze and bake in preheated oven @ 350 f/180 c for 15 minutes. Serves Read More... Prepare at least two moulds. Combine coconut milk, eggs, sugar, water and salt in a mixing bowl. Stir until sugar dissolves. Sift all-purpose flour and rice flour and add in the the above. Whisk to obtain a consistent batter, sieve to prevent lumps. Pour batter into a straight sided cup. Heat oil in a wok/deep fryer until 325F.. Preheat moulds in the hot oil. (The moulds have to be hot enough for batter to cling on them) When the oil is hot enough, dip mould into batter. Make sure batter coats only the bottom and sides of mould. Place coated mould in hot oil. Shake to release from moulds. If required, use wooden chopsticks to help releasing. Fry until golden brown. Repeat until all the batter is used using two moulds alternately. Use one while the other is being heated up in the hot oil. Preheat oven @ 250 f and bake the crispies for 10 - 12 minutes to ensure that they are well done. Leave to cool completely on wire racks. Store in air-tight container. Serves Read More... Melt 5 tbsp sugar to obtain caramel, remove from fire and add in 5 tbsp cold water. Add in the rest of the sugar(8 tbsp) and continue cooking until sugar dissolves. Leave to cool. Mix glutinous rice flour with 6 tbsp water to form a soft dough(I had to add 2 more tbsp) . Leave to prove for 15 mins, then mix into the syrup. Sieve to remove lumps. Pour pudding mixture into banana leave lined tins. Boil 1 ½ bowls of water in pressure cooker with a trivet, place in the filled pudding tins, cover and bring pressure to high, lower the fire to low and pressurized for 45 minutes. Serves Read More...


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