Lotus-Shaped Pineapple Tarts

          This evening, Iftar was relatively quiet....only my husband, the two boys & myself were home. Amirah is putting up in a hostel as she started school at NTU last week. Maliah was out with her classmates for dinner. So my husband & I still have a few more years before the boys too will be out with their lives outside the house........

    

           I baked my Pineapple Tarts over the weekend. There are soooo many versions of this must-have Hari Raya delicacy, but the one that I've been using for almost 2 decades is the recipe from Wannah Alshatrie, my weekend baking teacher. Since I learnt to make her version, I've never used any other recipes....the pastry melts in the mouth & so addictive! If you have not made your Kueh Tart, give this recipe a try....you won't regret! 

I'm submitting this entry to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not The Kitchen Sink!

Lotus-Shaped Pineapple Tarts

makes about 200 pieces

Pastry:
A
400g butter
2 egg yolk
1 egg white
2 tbsp milk powder
2 tbsp powder sugar
1/2 tsp vanilla essence
B
600g plain flour (sifted)

Filling:
{Sorry, I don't have the measurement for this as my mum made it for me. She just agak-agak (estimated).}
Pineapple (grated or chopped finely)
Sugar
(Combine pineapple & sugar in a saucepan cook until thick.)


Step-by-step illustration of how to form the lotus-shaped tart!

Method:

1. Combine A & mix thoroughly using a spoon.
2. Add in B & mix thoroughly.
3. Roll dough placed in between a plastic sheet to 1/4 inch thickness . Use a floured 5- or 6- petal flower shaped  cookie cutter and cut dough.
4. Gently press the center of flower-shaped pastry with finger & place filling on it.
5. Using a small pair of scissors, snip edge of petal & lift it up as shown in picture.
6. Place on a baking tray.
7. Bake in a preheated oven at 150 deg C for about 30 minutes, rotating tray 180 deg halfway through baking.
8. Cool tarts & store in an air-tight container.

Strawberry Layered Cake

           This Strawberry Layered Cake is a must in my house every Eid. It's very delicious and moist......must be the ice-cream! Everytime I serve this cake for my guests, there is always no leftovers..... Maisur will finish them all!

          This recipe is by Mdm Hawa Ismail from the book Resipi Pesta Perut. I've made slight changes to the method so it's easier to follow.

Update:
Take a look at  my latest attempt baking this Lapis Strawberry Ice-cream.

A
450g butter
1 tsp vanilla essence

B
24 egg yolk
5 egg white
280g fine sugar
80g self-raising flour
1 tbsp ovelette

C
130g milk powder
1 tsp vanilla essence

D
170g strawberry ice-cream powder (I used vanilla & added 1 tsp strawberry paste)
150g strawberry ice-cream (softened)
pink colouring

Method:

1. Preheat oven at 160 deg C. Use top heat only.
2. Cream A until softened & mixed thoroughly.
3. Combine B in a mixing bowl & beat on high speed for about 7 minutes until thick .
4. Add A & mix thoroughly.
5. Divide mixture into 2 parts.
6. Add C into 1 part & mix thoroughly.
7. Add D into another part & mix thoroughly.
8. Pour 2 ladles of plain  batter into a  10x7" lined & greased baking pan (Grease & line bottom of pan only). Grill until cook & golden brown for about one & a half to two minutes.
9. Repeat no 8.
10. Then pour 2 ladles of strawberry  batter into pan & grill. Repeat.
11. Bake 2 layers of plain followed by 2 layers of strawberry batter until finish.
12. Lastly, baked the whole cake using top & bottom heat at 200 deg C for about 10 minutes.
13. Remove from pan and allow to cool before storing.

Mocha Nutella Layered Cake

          Time really flies, especially during Ramadhan, when we have a long list of things to do..... I've baked several layered cakes & cookies but have not managed to post any entry about them. Last weekend, I baked two Mocha Nutella Layed Cakes, one for my mum & one for my sis. I like baking 2 layered cakes (preferably the same type) at a time as it is more efficient. You see, it takes me about slightly more than an hour if I baked 1 cake only. But if I baked 2, I normally take slightly more than 1 & a half hour. So by spending half an hour more, I get 2 cakes.

           This recipe is by Chef Zaidah which I took from her book, Kek Lapis.  It's basically a chocolate layered cake. This is my first time  baking this cake. Took the risk of baking it for Eid! It's worthwhile as the cake is delicious & moist. Try this if you are still thinking which layered cake to bake for Eid!

A

500g butter
60g chocolate spread ( nutella)
2 tbsp sweetened condensed milk
1 tbsp peanut butter
1 tsp vanilla essence

B
20 egg yolk
6 egg white
220 castor sugar
1/2 tbsp ovalette

C (sifted)
150 plain flour ( I used cake flour)
20g cocoa powder
1 tsp baking powder

Method:

1. Preheat oven at 160 deg C. Use top heat only.
2. Cream A until softened & mixed thoroughly.
3. Combine B in a mixing bowl & beat until thick.
4. Add A & mix thoroughly.
5. Fold in C.
6. Pour 2 ladles of batter into a 9x9x3"  (I used 10x7") lined & greased baking pan (Grease & line bottom of pan only). Grill for about 1-2 minutes till golden brown.
7. Repeat step 6 until finished.