Every Chinese New Year celebration I will make my usual Singapore pineapple tarts but this year, I am going to make Singapore pineapple tarts similar to Taiwanese pineapple bars which I tried last year in Thailand. From what I had tasted, it is totally different from the Singapore pineapple tart but it has a shortcake base which is a little harder pastry than Singapore pineapple tarts which has a more buttery pastry.
Singapore pineapple tarts are open face tarts whereas Taiwanese pineapple bars are made alike a gold bar. To me it is a better food symbolism to be served during Chinese New Year celebrations. So, today I am practicing how to make this cookie so that when the days are approaching Chinese New Year Day, I am really to bake them without any problems and also I can sent some of my baking to my siblings and friends too.
I am very glad that I did these as the replica of Taiwanese pineapple bars and it turned out well.
4½ cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons dry milk powder
3 tablespoons icing powder
2 medium eggs
3 sticks salted butter
¾ tablespoon original vegetable shortening
1½ teaspoons vanilla extract
1 8×8 inch (24 piece) Brownie Silicone Square Mold (can be purchase from Baker Store) or any metal square mold
3 pineapples, skinned and core removed and grated
½ pound granulated sugar
3 whole cloves
1 cinnamon stick, 1½″ long
Drain the pineapple flesh on a sieve and save aside ½ cup of pineapple juice. Use both your palms to squeeze out the juice from the pineapple pulps well. (This way we will know that we just have the exact ½ cup of juice required).In a non-stick pot add the juice, pineapple flesh, granulated sugar, cloves and cinnamon stick over a low heat and cook. Stirring occasionally for about 40-45 minutes or until the pineapple jam is sticky as glue and then set to cool. Then roll the pineapple paste into a roll ¾ inch diameter x 6inches long. Then cut according to your requirement. Set aside for later use.
In a mixing bowl with butter, vegetable shortening and icing powder and cream until light and fluffy or about 5-8 minutes. Add one egg at a time and vanilla extract and cream well. Gently fold in the dry milk powder, all-purpose flour and cornstarch and mix until it form a light dough. Cover and refrigerate for 20-25 minutes.
Meanwhile, preheat the oven to 350°F.
Divide the chilled dough into 45 pieces or more (depend on the size of your pan/mold use) and then wrap the pineapple paste into a ball. Gently press each prepared ball into the square mold and making sure not to overflow to the top. Transfer to the preheated oven and baked for 15-18 minutes or until golden brown.
Remove from oven and set aside to cool for 3-5 minutes before removing from the mold/pan.