Skip to main content

Sakura Pineapple Balls ~ CNY 2021 ~ 樱花菠萝球

 I was mulling over the idea of what type of pineapple tarts to make for this coming Chinese New Year  and was thrilled when I came across Audrey Goh's post in Bake the Talk on FB.  A great thank you to you, Audrey.  I had some dried Sakura flowers idling in my fridge for the longest time and indeed I was most glad when I saw her pictures of Sakura pineapple tarts.  What an inspiration! To make things easy for myself, I just wrapped the balls of dough with the pineapple paste and then happily placed a hydrated flower on top.   I only 'created' ten Sakura pineapple balls as that was all the flowers I had. 



Sakura Pineapple Balls ~   樱花菠萝球  (adapted from  'here' )


Ingredients
  • 250 gm butter 
  • 50 gm icing sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 380 gm plain flour
  • 2 Tbsp cornflour
  • 1/4 tsp salt
  • 600 to 700 gm pineapple paste
  • Egg glaze (1 whole egg, sieved)
  • Dried Sakura flowers, hydrated (optional)
Method
  1. Sift the plain flour, cornflour and salt, set aside.
  2. Beat the butter with icing sugar till creamy.  Fold in the sifted flour.  Add in vanilla.  Mix well.  Let the dough rest for 30 mins.
  3. Weigh out 12 gm of pineapple paste, roll into balls.  Set aside.
  4. Weigh out 15 gm of dough, roll into balls, flatten and wrap up the pineapple paste.  Roll into a ball.  Apply egg glaze and stick a Sakura flower on top.
  5. Bake in a preheated oven @ 180 deg.C for about 15 minutes. 
  6. Yield :  50 Pineapple balls.  

Here's wishing everyone A very Happy and Blessed  Lunar New Year

&

May the Year of the Ox brings you much cheer, joy and good health





Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe