Skip to main content

Ah Chi's best melt in the mouth "Pineapple tarts"

Pineapple tart is a must for me for Chinese New Year. Why?? Its simply because it is super delicious :D In Hokkian they called it 'Ong Lai' mean Good Luck will come to you. Do you want good luck to come to you this year?? Then must make and eat this Ong Lai tart...LOLs



This year I use my Ah Chi's melt in the mouth pineapple tart recipe. Oh!! Its her best pineapple tart recipe and indeed it is :)




My Ah Chi's best melt-in-mouth Pineapple tarts (enclosed version) 凤梨酥

(recipe source: from my Ah Chi - Sonia
*makes 100pcs

350g butter
100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash

700g Pineapple filling (I used my home made pineapple jam here)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.


See that cute teaspoon with lovely cupcake on top? Its a gift from Jessie. Thank you so much for the lovely gift.

These 'Ong Lai' tarts  are for Bake Along #57 ,  hope GOOD LUCK will be everywhere for all of us in the year 2014.
Bake Along is a baking event organised by  Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids


Comments

  1. Hi Doreen,

    Why do you call Sonia Ah Chi??? What is the meaning of Ah Chi??? .... Pleeeease tell me :D

    Got to thank Sonia for sharing this brilliant recipe. We love this recipe very much too :D

    Zoe

    ReplyDelete
    Replies
    1. Zoe , what ?! You don't know what is Achi ?! lol

      Delete
  2. Pineapple tarts is my favourite...

    ReplyDelete
  3. Sonia indeed has inspired alot to try this recipe and I absolutely love it too.

    ReplyDelete
  4. I used this recipe too, very nice!

    ReplyDelete
  5. Hi Doreen,
    This pineapple tart is so popular with everyone! Looks yummy!
    And yes, I want "ong lai"!!
    Wish you and your family Gong Xi Fa Cai!

    ReplyDelete
  6. Hi mui mui, i use your ah chi's pineapple tarts recipe for 2 years already, really a high recommended recipe! Yours looks beautiful. Wishing your & your family a very happy lunar new year !:)

    ReplyDelete
  7. Hi mui mui, every year I make sure I eat a lot of pineapple tarts to ensure good luck all year! Hehehehe. :)

    Wishing you and your family a very Happy Chinese New Year! All the best for the Year of the Horse. :)

    ReplyDelete
  8. Hi mui mui! Ah Chi is very expert and you are expert follower! Wish that I can pop one or two of your pineapple tarts into my mouth hah! hah! Wish you and your family Gong Xi Fa Cai!

    ReplyDelete
  9. hi doreen, i didnt manage to make any pineapple tarts this year, will i still hv good luck?? haha...hope you have a fantastic new year celebration, wishing you a healthy horsey year and gong xi fa cai!

    ReplyDelete
  10. ¸.•°♪♬♫º°
    Passei para rever seu blog e as receitas.
    Abacaxi é uma das minhas frutas favoritas e é simplesmente maravilhoso em tortas.
    A apresentação está muito bonita.

    °º✿♫ Bom fim de semana!
    °º✿ Beijinhos.
    º° ✿✿ ♫° ·.Brasil

    ReplyDelete
  11. Doreen , I've made this recipe several times already but haven't taken any photos of it :P These tarts are really melt in your mouth and Sonia's not exaggerating lol

    May the Year of the Horse bring you and your family good health , joy and good fortune ! Kung Hei Fat Choi !!!!

    ReplyDelete
  12. have to agree this is a fantastic recipe... hope you had a good start to the year

    ReplyDelete
  13. I love pineapple tarts, and really wanted to try this year but didn't get enough time to do it. These look so delicious! I definitely need to try next year! Happy New Year to you! :)

    ReplyDelete
  14. l had been using this for many batch already. it was well-received by many...
    Sonia shared a great recipe!

    ReplyDelete
  15. I love pineapple tarts. Always on look out for it first thing during cny.

    ReplyDelete
  16. One of my favourite! I did brought them all the way from Msia to UK, but they all gone off when I arrived in the UK.
    I need to learn how to make it one day!

    ReplyDelete
  17. Me gusta mucho el relleno se ve delicioso,abrazos.

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)