Source: https://www.singaporeanmalaysianrecipes.com/pineapple-jam-kuih-tart/

Equipment: 

knife and chopping board

chopper/blender/grater

large bowl

large saucepan

ladle

Ingredients: 

4 ripe, medium pineapples

200 g white sugar

4 cloves

1 small cinnamon stick

Instructions: 

1. Peel the pineapples and place in a food processor and blitz until fine.

2. Place everything into a heavy based large saucepan.

3. Bring everything to boil, then simmer for about 2 hours, until cooked right down, stirring every so often, especially towards the end, as you don’t want it to burn.

4. You’ll end up with a thick jam, a dark honey brown in colour.

Total cooking time depends on the amount of pineapple you use as well as how juicy it is, and therefore how much liquid needs to be cooked off. Nutritional info is just for the jam, in 150 pineapple tarts.

I think the weight of 4 medium pineapples BEFORE PEELING is about 3.5 – 4 kg.

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 Source: https://www.sbs.com.au/food/recipes/coconut-love-letters-kuih-kapit

Ingredients: 

3 large eggs

200 gm caster sugar

30 gm tapioca flour

150 grice flour, sifted

60 g(½ cup) plain flour, sifted

250 ml(1 cup) coconut cream

120 ml water

Insturctions: 

Resting time 1 hour

Whisk the eggs and sugar in a bowl until well combined. Add the flours and whisk to combine, then add the coconut cream and whisk until a smooth batter forms. Whisk in the water until well combined. Strain the batter through a fine mesh sieve and leave to rest for 1 hour.

Preheat the krumkake or pizzelle maker according to the manufacturer’s instructions. Set the colour setting to number 3. Scoop 2 tablespoons of the batter onto the mould, then cover and cook for 1 minute or until they are golden. Remove the biscuit and quickly fold in half then in half again, then press down lightly and set aside to cool. Repeat with the remaining batter. Store in an airtight container.

 

Note

• I used an electric love letter machine, and only added 1 tablespoon of the batter for each love letter.

• The electric love letter machines can be found at some Chinese, Singaporean or Malaysian specialty stores and are most likely to be purchased online. If you are unable to source one, a pizzelle maker or a flat-waffle-iron will do the trick. 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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 Source: https://www.singaporeanmalaysianrecipes.com/pineapple-tarts-recipe-resepi-kuih-tart/

Ingredients: 

700 g plain flour

1 large egg

1 Tbsp condensed milk at room temperature

400-500 g salted butter, at room temperature (14 oz – 17.5 oz)

1 portion pineapple jam

a bowl with extra plain flour for dusting

Eggless Pineapple Tarts

700 g plain flour

¼ tsp baking powder

70 g condensed milk, at room temperature

1 Tbsp condensed milk, at room temperature PLUS this amount too

400-450 g salted butter, at room temperature (14 oz – 1 lb)

1 portion pineapple jam

a bowl with extra plain flour for dusting

Instructions: 

Making Pineapple Tarts Pastry

• Sift the flour.
• Whisk the egg and condensed milk with a wooden spoon until combined.
• Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.
• Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.

  You will probably not need all the butter.
• Now, using your fingers, bring it all together lightly, do not knead.
• Wrap in cling film and place in the fridge for 10 minutes, no longer as the dough will be too brittle.

Rolling, Cutting and Filling Pineapple Tarts

• On a floured surface, roll the dough out to a depth of about ½ cm (⅕ in). Remember to place cling film on the dough before rolling.
• Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
• Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet. If your oven takes 2 trays at once, fill 2 cookie sheets.
• Preheat oven to 160˚C/310˚F (Fan 140°C).
• Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.

Bake ’em, Dano

• Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!

  If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!

  Also, the thicker your tarts, the more time you will need.

  And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.
• Repeat the whole rolling, cutting and filling with the rest of the pastry.
• When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!

Eggless Pineapple Tarts

• Sift the flour and baking powder.
• Beat the butter with a wooden spoon for 30 seconds.
• Add all the condensed milk and mix thoroughly with the wooden spoon.
• Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

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 Source: https://whattocooktoday.com/kue-bangkit-santan.html

Ingredients: 

250 gm pre-cooked tapioca flour/starch Get at least 350 gr

5 pandan leaves cut into 3-4 inch pieces

100 ml coconut cream plus more as needed. Do not shake the can. See notes

1 egg yolk

90 gm icing sugar

⅛ tsp salt optional, it does bring out flavor of the cookie

Red coloring optional

Instructions: 

Get the coconut cream:

It's important not to shake the canned coconut cream. You can also chill the coconut cream in the fridge to help separate the cream from the water. I scoop up the cream on top. The watery bottom can be saved for other use in other recipes

Cook the tapioca flour (you can prepare few days ahead):

If you want to use the stir-fry method: Stir fry the flour with pandan leaves over low-medium heat on a dry wok without oil for about 1 hour. The flour will get lighter and lighter as you cook them. Remove the pandan leaves. Shake off any excess that clings on the leaves. Let them cool down completely and then store in an air-tight container until the next day if not using on the same day

Baking method (highly recommend): place the flour in a pan lined with some parchment paper.Bake at 300 F for 2 hours. Stir it twice halfway

Whether you are doing the stir-frying or baking the tapioca flour, the weight of the flour should be decreased by 13-14%, indicating your flour is "dry" enough now to be used for kueh bangkit. So if you bake 350 grams, it should be about 300 grams or close to that when it's done baking

Making the dough (Very important part, please read my post above too!):

Let the tapioca starch cools down in the oven so it won't collect any moisture. Then store it in an air-tight container for up to 7 days. I recommend using it the next day

Place the eggs yolk and icing sugar in a mixing bowl and whisk with an electric mixer starting at low speed and then gradually increase to medium high speed until the mixture is creamy and turns slightly pale yellow in color, about 3 minutes

Sift in the tapioca starch into the egg yolk mixture. Don't shake the sifter as the tapioca starch will fly everywhere. Use a rubber spatula to help you sift the starch. Use a rubber spatula to gently mix it. It won't come together yet. Add about 70 ml of the coconut cream first and then knead the dough with your clean hand. Most likely it will still be too dry to come together, add a bit more, tablespoon by tablespoon and continue to knead. Do this until you come to the point when you get a dry hard dough that is not smooth. I ended up using about 90 ml of coconut cream total (but please don't add all at one go). You may need a bit more or a bit less

Test the teexture and consistency of the dough:

Pinch off a small amount and press the dough with your hand. It will hold and you can divide it into half but when you press the dough with your fingers, it will crumble. This is the consistency we want to get that melt-in-mouth texture.

Shaping:

Preheat oven at 300 F / 150 C (I updated this since some of you need to bake for a long time). I have a conventional oven (with heating elements at the bottom). Dust the baking sheets (I use an aluminum pan for best heat transfer) with some extra tapioca starch to prevent sticking. I find this works better than lining the pan with parchment paper. Dust the cookie mould with the extra cooked tapioca flour you made earlier. Shake off excess flour

Pinch off one dough and press it firmly into the mould. Keeping the rest of the dough covered. Use a sharp paring knife to trim off excess dough on the top. I found that I don't need to dust the mould much because mine is made of plastic. Flip the mould over and firmly tap the mould to release the shaped dough. You shouldn't have difficulty if the mould is nicely coated with flour. Place them on the baking sheet, about 1/2 inch apart. The cookies do not expand much at all. Repeat with the rest of the dough

If the dough gets dry as you are working on shaping the cookies, you can add a bit of the extra coconut cream you have earlier and mix it again to make the dough less dry, but I don't have to do this

Baking (see my post above for more details with type of oven and baking temperature):

My oven uses bottom heat only. See the above post under "baking temperature" if your oven is different. Place them inside the oven 3rd rack from the top (or middle of the oven) and bake for 15 minutes (for 5 gr cookies). The bottom should be lightly golden brown and the top is pale white

Dot with red food coloring (optional):

Use a toothpick and dot the tip of the toothpick on red food coloring and dot on top of the cookie. This is totally optional

Storing:

Store in an air-tight container once they've cooled down completely and they will last for 1 month at room temperature. It tastes the best the first week you made them

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 Source: https://www.nyonyacooking.com/recipes/kuih-bahulu~rJTWOwsPM9W7

Ingredients: 

150 g     all-purpose flour

180 g    sugar

5            egg(s)

1⁄4 tsp    baking powder

—        oil

Instructions: 

1. 150 g all-purpose flour

Bake sifted flour in a preheated oven at 220 degrees Celsius for 3-5 minutes.

 

2. 180 g sugar

5 egg(s)

1⁄4 tsp baking powder

Heat sugar and remove once it begins to melt. Then, pour sugar into eggs and mix well. Start with the lowest speed and increase speed gradually. Optionally, add vanilla paste to the batter. Add baking powder to flour and fold into the batter.

3. oil

Heat mould with oil for at least 5 minutes at 200 degrees Celcius. Remove oil from the heated mould. Pour batter into it and bake for 8-10 minutes or until golden brown. Remove kuih bahulu and brush oil into the mould before proceeding with the rest of the batter. Allow kuih bahulu to cool before storing them.

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