Honeycomb cookie

Also known as kuih rose or kuih loyang

Homemade, Ollie's kitchen

Happycall steamed blueberry cream cheese muffin

Happycall Claypot rice

Tofu and corn fritters

Taukwa, 2 pcs
Corn bits
Carrot bits
Spring onion, chopped
Light soya sauce
1 egg
1 tbs flour

Serve with sweet thai chili sauce

Pineapple tarts (work in progress 2)

This recipe gives a nice, airy tart base - much liked and sought after by some, but I would prefer something slightly harder. The trick is to rub in the butter to flour, rather than creaming the butter and eggs.

The buttery dough gets soft fast and thus hard to work with. Chilling it for at least an hour and having plenty of flour on hand for the work surface helps.

We found that rolling the store-bought pineapple jam early and letting them sit out at room temperature for an hour or so yields soft pineapple toppings even after twenty min in the oven! Another tip I read online to keeping the jam balls moist is to roll them with clean wet hands.

I also found that if you want to add a little design or flower to top the tarts, it would be better to use a drier potion of dough (or you can let it dry out a little or simply add more flour), punch out the flower pieces early and let them dry out at room temperature. This makes then easier to handle.

Below is the recipe we used, with comments for adjustments that I want to make in our next attempt.

450g flour
50g cornflour (might skip this and use 50g flour instead)
280g butter (might need to reduce to 250g)
Half tsp salt
6 tbsp icing sugar
1 tsp vanilla essence + 3 egg yolks + 3 tbsp water

Glaze : 1 egg yolk + 1 tbsp water

160 degrees, 20 min

Yields 99 tarts, with 500g pineapple jam.

Negitoro Don

At sushi tei

Pineapple tarts (work in progress)

Our first try!
Needs some tweaking though.

Pineapple jam/paste (we used Bake King)
500g flour
1 tsp baking powder
2 egg yolks
1 egg white
250g butter
1 tsp vanilla essence

180 degrees for 15 to 20 min.

Some tweaking needed :
Pineapple jam was dry
Need some salt in dough
Need to brush the tarts over with egg
Perhaps more butter