Pineapple Rolls -Eggless

 Pineapple rolls 2

During my childhood days, I could gobble up at least 10 pineapple tarts at one go and it did not matter if it was tasty; or who made it; or if it was of good quality – as long as there was pineapple jam in it, it tasted great to me!

Over the years, the pineapple tarts have been given new looks – pineapple square tarts, pineapple and clove rolls, pandan-pastry pineapple tarts, so on and so forth. However, the classic recipe is still the favourite with the majority of people. I am sharing a pineapple roll recipe that is made without eggs. The combination of Q.B.B. ghee and butter makes it so awesome! If you don’t want to take the trouble to make your own pineapple jam, use the commercial type – however, I think you should attempt to do your own jam – to do justice to that pastry.

Preparation time:     15 minutes

Cooking time:           20 minutes

Makes:                       100 pcs

500 g flour 1 1/2 teaspoons baking powder 50 g icing sugar

150 g Q.B.B. ghee

150 g butter 80 ml evaporated milk

Pineapple jam

50 ml evaporated milk, for brushing

METHOD

1          Sift the flour, baking powder and icing sugar into a mixing bowl.

2          Rub in the Q.B.B. ghee and butter till the mixture resembles fine breadcrumbs.

3          Add the evaporated milk and knead till the dough just comes together.

3          Chill the dough in the fridge for an hour or until firm enough to handle.

4          Roll 1 teaspoon of pineapple jam into 1.5 cm length rolls.

5          Take 10 g of dough and flatten it slightly.

6          Place a ball of the pineapple jam in the centre and bring the two ends of the dough to meet, encasing the pineapple jam within.

6          Shape into rolls about 3 cm long.

7          Place on baking trays lined with non-stick baking paper.

8          Bake in a preheated oven of 170°C for 10-15 minutes. Remove from oven and brush the rolls with evaporated milk.

9          Put it back into the oven and bake for another 10 minutes.

9          Cool thoroughly on wire rack before storing in airtight containers.

 

TO MAKE THE PINEAPPLE JAM

2 kg grated fresh ripe pineapple

500 g caster sugar or more

3 cm cinnamon stick or 1 teaspoon ground cinnamon

4 pandan leaves

1 tablespoon golden syrup

METHOD

  1. Squeeze out some of the juice from the pineapple. Either drink or discard it.
  2. Put all the ingredients into a non-stick pan and cook over medium heat for about 20 minutes.
  3. Lower the heat and cook further for about 20 minutes, stirring constantly over a low flame till the jam is thick enough to be rolled into balls. You need to check the consistency – if it’s too hard or too sticky, splash about 50 ml water and mix evenly.
  4. Cool the jam thoroughly and roll into cherry sized balls (about 10 g each). Keep it refrigerated for about 20 minutes before using.   

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