What I (and maybe most of you) don’t say enough:
I love you.
Don’t worry, even if you’re old and wrinkly and sick, I’ll still take care of you and be by your side. (because its cheesy?) to your parents or whoever
I understand what you say, but I have my own plans. (this should replace: “please stop talking”) to parents or other seniors
You see, we’re different. Polar opposites. We don’t fit. I’m sorry. End of friendship. (instead of not saying anything)
I (nicer word for ‘hate’) you.
What we say too much:
I’m not free.
Ask someone else.
Don’t know. (Grunt)
What people (i.e. random strangers like Taxi drivers and aunties sitting beside you on a bus…) say too much:
You study in JC? (Disgusted noise) Aren’t you worried you’ll never get a boyfriend? Boys don’t like girls smarter than them, you know? (I don’t quite care.)
Its so noisy! Noisy! Noisy! (Get over it, you’re in public. That’s expected.)
I’m old. (Ha! Yes, you are.)
My sons and daughters are rich but they have children and don’t want me anymore. (I usually don’t know how to reply them. Instead I give a nod and say, “okay”. Oh well.)
At 3pm in the afternoon: Have you eaten dinner? (Err… No?)
Your mom gets to go to work and I have to stay at home doing household chores???!!! (Nod.)
Alright. I’ll get to my point now.
A couple hours ago, I made some pineapple balls.
They were the best I’ve ever had, and I’ve had had lots. They even pleased my dad’s picky tongue. And they are far from healthy.
But during the Chinese New Year season, we thrust unhealthy food into our mouths, savor every bit of trans fat and sugar and feel zero guilt.
Let me explain this experience to you.
You gently pinch the pineapple ball between your thumb and index finger.
Be careful, will you, or it may just crumble onto the ground.
Its small, so you drop the whole thing onto your tongue to get the most out of the deliciousness.
It melts right there and then.
You bite into the fibrous pineapple filling and chew.
You swallow the mess of ghee-and-sugar-and-flour.
Repeat till you are happy.
So what if the pictures are kind of irrelevant?
Melt-In-The-Mouth Pineapple Tarts
No. of servings: 80 small balls
- 250 g QBB (pure ghee)
- 50 g icing sugar
- 2 egg yolks
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon salt
- 350 g top flour/ cake flour
- 50 g corn flour
- 1 egg yolk – for glazing
- 1/4 teaspoon salt – for glazing
- 1 teaspoon water – for glazing
- 2 cans of pineapple cubes (Mine is 450g each)
- 1 cup unsweetened applesauce
- 1 tbsp unsweetened lemon juice
- 1/2 cup castor sugar
- 2 tsp cinnamon
- 1 tsp cornflour, dissolved in 1 tsp pineapple syrup
Note that a hand mixer can be used in place of the stand mixer for this recipe.
Taken from Baking Quinn
Idea of adding applesauce from Not the Kitchen Sink
- Drain the syrup from the pineapple cubes.
- Pulse the cubes in the food processor/blender, just for a few seconds until they are pasty but not fully blended.
- Add applesauce, drain them with a strainer and squeeze the liquid out with your hands. Place all the pineapple paste into a nonstick pan.
- Add the cinnamon and lemon juice into the pan and heat it up and add in sugar gradually, preferably towards the later stage of cooking. Use high heat but stir nonstop.
- Add in more sugar if you like and cook off the liquid. It will start off by turning a little dry and then followed by a dark, golden, amber hue. Like caramelizing but much easier.
- Stir the cornflour mixture once and add it into the paste. Cook until the pineapple-apple paste is thick enough to be clumped together into a giant very very thick ball and remove from heat.
- Let the paste cook completely and portion them into 3g balls.
- Refrigerate till hardened so that they will not be sticky when you form the pineapple balls later.
For Pineapple ball pastry
- Cream QBB and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
- Sift top/cake flour and cornflour together and fold into the beaten QBB mixture to form a firm dough.
- Divide dough into 80 balls (1 tsp balls).
- Flatten a piece of dough and place a piece of the rolled pineapple jam ball 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 or cylinder.
- Place rolls on baking trays lined with non-stick baking paper.
- In a small bowl mix the egg yolk, salt and water together for the glaze.
- Brush the prepared glaze on the pineapple rolls with a pastry brush.
- Place in a preheated oven of 180°C or 375°F and bake for 20-25 minutes or until the rolls are pale golden brown.
Here’s a quote from Yogi Tea to end: Be happy so long that breath is within you.
Yummayyyy!! These are my favourite goodies!! Your little walkthrough is making me drooooool. om nom nom nom.. time to start making pineapple tarts!
Love pineapple tarts! I’m becoming confused whether they are part of the reasons we’re celebrating CNY… 😀
Those look so delicious! I’ve never had anything like it but I think I would loooovvee it! 🙂