Homemade Pineapple Jam for Pineapple Tart Cookies

Another batch of Pineapple Jam making for Pineapple Tart cookies.

PINEAPPLE JAM INGREDIENTS:-
2 large medium ripe pineapple
2-3 cups caster sugar to taste
2 cinnamon sticks
5 cloves
yellow coloring ( optional )

METHOD:-
* Removed pineapple skin, cut into smaller pieces and blend with a food processor until fine. Used food processor to blend pineapple save you a lot of work and time, but if you prefer to grate the pineapple in traditional way, you may do so.
* Set blended pineapple aside and removed excess juice set aside for later used.
* Heat wok/pot.  On medium fire, add blended pineapple into wok/pot together with cinnamon sticks and cloves stir and mix well.   Cook pineapple medium to low heat until most liquid has evaporated, you may add sugar at this stage, at the sametime adding some more juice until all used up and constantly stir pineapple to avoid burns.
* Taste the pineapple to your own sweetness level.  You may add more sugar as needed.
* Once the pineapple jam is cooked, it looks sticky and dry.  If you needed pineapple jam to make Open face Pineapple Tart, make sure the jam is little moist as it will dry off when baking.  If pineapple jam to make enclosed pineapple tarts, jam need to be dried and sticky as it can roll into balls.
* Pineapple Jam can keep up to 6 months in airtight container.

Bought 2 gigantic Pineapples.  The reason why to choose medium ripe pineapple for making jam so as we could add more sugar and spices as part of the preservative to keep the jam stay longer.  I personally advise not to choose over-ripe or ripe pineapple for jam making, as it will produce alot of juices which we do not want that

 On medium fire let it cook away the pineapple juice 

 Keep stirring is important so as it won't burn the bottom and at this point, 

the jam is drying up very fast.

 Beautiful natural color, no coloring added

Homemade Pineapple Jam for Pineapple Tarts

I have cooked Pineapple Jam repeatedly but never thought of writing the recipe down. i do not have a proper measurement seriously, every time i cook, i taste to my own liking.  Pineapple Jame recipes all similar the same.

Here i share my process of making my Pineapple Jam.  As you can see, i am making a big quantity of pineapple jam for some give away Pineapple Tarts.  CNY is a month ahead, so lets get ourself ready for some tarts baking soon :)

* Updates - Please refer recipe to my latest Pineapple Jam post Homemade-pineapple-jam-for-pineapple-tart-cookies

Happy Cooking!!

Melt in Your Mouth - Pineapple Tarts

25.07.2014 - Batam,  Raya is around the corner, so thought of making some buttery and melt in the mouth Pineapple Tarts.

Bought 2 pkt of ready cut pineapple with cores attached, around 737g 2 pkts.  So i used them all in making the fillings.  I blend in the cores too, nothing to be wasted.  Making the pineapple filling can be a day ahead or a week ahead, pineapple filling can keep up to few months in an air tight jar.

For the pineapple dough, i got this recipe from Nasi Lemak Lover blog.  Her recipe sounds good, so i give it a try.  I have been reading many pineapple tart recipe dough, can't make my decision of which recipe to try, but decided to try NasiLemakLover.  It turn out to be very yummy!! it really melt-in-your mouth tarts as said on her recipe.  So buttery delicious.

Please refer the complete pineapple tarts recipe on her blog.  Because i used my own measurement for the pineapple filling but surprisingly its just perfectly enough for making the tarts, im so glad... :) clap clap! good job to myself.

Homemade Pineapple Jam
737g Pineapple, blend with food processor ( do not add water or discard the pineapple juice )
3/4 cup sugar
1/2 tbsp vanilla essence

Method
Cook blended pineapple with juices in wok over low heat until water reduced.  Add in sugar and vanilla essence cook over low heat, keep stiring till thicken, dish up and cool or into fridge.  Pineapple Jam / Fillings can make a day ahead.  Extra pineapple fillings can use as jam for bread.

Pineapple Tarts Pastry Ingredients:-
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

Method Pineapple dough:-
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) i roll my dough about 11-12g each for ineapple filling no measurement.

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. i preheat at 180c, bake at 180c for 40-45mins.  All perfectly brown.  A total of 93pcs.

Palm Sugar Kaya ( Coconut Egg Jam )

22.01.2014 - Nongsa Batam.  Another yummy Palm Sugar Kaya for a special friend from Singapore.  Here are some lovely photos to share. :) have a great day!!

Thick Palm Sugar Kaya / Coconut Egg Jam

16.01.2014 - Nongsa Batam.  This is my 4th time making Kaya ( Coconut Egg Jam ) this time i used purely palm sugar instead of mixing with caster sugar!  Oh....god! Taste even better!! so so good. taste of palm sugar stronger and i find it more tastier and the color of the jam is real nice dark brown! Love it.

In fact i love all the Kaya i've made.  Green color, light brown or dark brown, they all taste and looke so good!

 INGREDIENTS :-
175g palm sugar / Gula Java
250ml thick concentrated coconut milk
5 pandan leafs
5 eggs ( 3 whole eggs & 2 yolks )


METHOD:-

melt palm sugar with a table spoon of water on sauce pan. let it cool

heat water for double boiler.

beat in 3 whole eggs and 2 yolks and coconut milk whisk with baloon whisk till combine

When melted palm sugar already cool down, add sugar into eggs mixture with a whisk constantly stir until well combine.

Strain the mixture into a clean bowl that will be used for double bowl, make sure no lumps from egg whites or palm sugar.

add in pandan leaves to egg mixture. put the bowl on the double boiler.  keep stirring until the mixture has become thicken and start curdles up. don't worry,  the sign that your kaya is ready.

Discard the pandan leaves and pour cooked kaya into a hand blender and blend 1 to 2 second only the kaya will become very smooth.

Put aside let it set and cool and transfer into a clean jar!

Kaya can keep up to 2 weeks in the fridge.

Homemade Kaya III / Coconut Egg

30.12.2013 - Nongsa Batam.  My 2 bottles of Kaya are ready packed for my friend to bring home to Spain tomorrow!! I hope they will love this Asian Jam! :) Its delicious and simple to make. 

INGREDIENTS:-
5tbsp caster sugar + 1 round palm sugar
250ml coconut milk
5 eggs ( 3 whole eggs & 2 yorks )
Pandan Leafs

METHOD

* In a bowl, 5 eggs beat evenly and add in coconut milk, heat palm sugar and sugar in a sauce pan with 1tbsp water till melted, cool and add into egg mixture.

* Heat water for double boiler.  In double boil bowl, put in pandan leaves, strain in egg mixture, slowly cook and  keep stirring till it is thicken about 15mins or curdling up, off fire, dish up and blend about a 2nd till smooth and transfer to a bowl let it cool and transfer to an empty jar.

Happy Cooking!
 

Express Kaya ( Coconut Egg Jam )

29.11.2013 - Batam. This morning, i wanted to make kaya toast bread for hubby, but ran out of kaya, so get my pan and make a cup of Kaya (coconut egg jam) instantly.

Making our own kaya at home is simply easy, no need cook for hours and double boiled to get a fine delicious kaya like store bought. My express kaya just took 30mins to cooked, is as good as the 2 hours kaya cooking method that i've used on my 1st kaya making and the result just as good as store bought.

No sweat No wait. You can save half of your time to do something more important.

Smooth like silk. Smells and taste delicious!

INGREDIENTS;-

4 egg yolks 

200ml 1 box coconut milk 

3tbsp granulated sugar ( if you don't want to use granulated sugar, just use the entire recipe with gula java sugar )

1 round pc = 1/3 cup of gula java or gula melaka. 

3 pandan leaves 

METHOD:-

In a small bowl, separates eggs from egg yolks and whites.  We only need the egg yolks for making kaya, and make sure no egg whites are attached with yolks.  Keep egg white for other usage and keep aside egg yolks. 

Direct fire from the stove, this kaya recipe no needed double boiled method to cook kaya.  

Get a sauce pan, in 3 tbsp sugar, gula java, coconut milk and pandan leaves in the sauce pan.  Over medium-high heat, stir constantly till gula java is melted and coconut milk is just starting to simmer gently. Turn off heat.

Now, gently stir in half or all of the coconut and sugar mixture into the bowl of 4 egg yolks. When it has mix well, pour all of egg mixture into remaining coconut milk or the same sauce pan and switch on stove medium-high heat. Cook and stir constantly combined mixture till slightly thickened abd started curdling up.  Reduce heat to low. Continue stirring till mixture is thick enough to coat spoon thickly. Off fire.

Transfer to a bowl.  Discard pandan leaves. If the kaya doesn't look smooth, just transfer to a hand blender, blend kaya for just a second and it will be as smooth as silk! 

Leave it to cool. and transfer to a jar and refrigerate. Kaya probably could stored up to 2 weeks. 

Happy cooking!

 you only need 5 ingredients or probably 4 if you do not want to use granulated sugar

1st stage, keep stirring egg & coconut mixture

 2nd stage, the mixture is slightly think, keep stirring until it is thicken

 3rd stage, the kaya almost done.  At this stage start curdling, keep stirring for a few minutes and dish up kaya to a bowl

 Removed the pandan leaves and transfer to hand mixer / blender. 

 I only blend this like one second and it became smooth and you're done!

  Before and after blend

 Look at how smooth after blend for a 2nd, and how beautiful the kaya is, you can transfer to a clean jar

 smells perfect with the coconut, pandan n gula java 

 Into a jar

 So delicious

First Homemade Kaya ( Coconut Egg Jam )

25.01.2013 - I love homemade Kaya.  Interestingly i wanna try making one myself this time!   Never make one before in my life, its quite challenging to me.  Have been watching so many Kaya making on Youtube, looks easy but need patience.  Gather a few recipes from google and created my own combined with the correct steps from youtube.  steps definitely by watching youtube helps alot. and im ready to go!

INGREDIENTS :-
175g sugar = 12 tbsp ( half caster sugar and half palm sugar )
250ml coconut milk
3 pandan leafs
5 eggs ( 3 whole eggs & 2 yolks )


METHOD:-

METHOD:-

melt palm sugar with a table spoon of water on sauce pan. let it cool

heat water for double boiler.

beat in 3 whole eggs and 2 yolks and coconut milk whisk with baloon whisk till combine

When melted palm sugar already cool down, add sugar into eggs mixture with a whisk constantly stir until well combine.

Strain the mixture into a clean bowl that will be used for double bowl, make sure no lumps from egg whites or palm sugar.

add in pandan leaves to egg mixture. put the bowl on the double boiler.  keep stirring until the mixture has become thicken and start curdles up. don't worry,  the sign that your kaya is ready.

Discard the pandan leaves and pour cooked kaya into a hand blender and blend 1 to 2 second only the kaya will become very smooth.

Put aside let it set and cool and transfer into a clean jar!

Kaya can keep up to 2 weeks in the fridge.

 beat in 3 whole eggs and 2 york and beat/ whisk with hand

 Get Pandan leaf ready 

 Melt Palm Sugar / Gula melaka with some warm water

 Mixed in 4tbsp caster sugar mix well and add in coconut milk and add in melted palm sugar.  pour into the standless bowl strain the mixture.  add in pandan leaves. put into the double boiler.  

 put into the double boiler.  keep stiring until the mixture 

 stir until kaya start curdling and it is about to ready

 Not to worry when you see this condition. 

 Transfer to a hand blender and blend it for few minutes 

 The curdling kaya now has become a smooth kaya!!

 Transfer to a air tight Jar or container

This kaya is so delicious, very delicious with toast bread and butter!! 

Can't believe is that easy and i successfully execute it! and so good and delicious!