Mr Eddie If I do not wish to use so much sugar, how much should I reduce? Can I use brown sugar instead? Last of all, I would like to add lard as well. So how much less of the butter shall I use. This is the BEST pineapple receipe ever❤❤❤❤❤
Thank you. You can try to reduce it by 1/3 of sugar. Not sure how less sweet you want. Yes you can use brown sugar. As for lard I'm sorry I've not tried using lard for this recipe.
I used to help put the strips onto the tarts and pinched the sides of dough when I was young. Grandma used to make 2 version of pastry dough: lard another; butter/ margerine. They are my favourite
Very nice pineapple tarts. May I know why the butter need to be cold? I made before using other recipe but didn't turned out nice. I will try your version. Thank you 😊
Nyonya pineapple tarts are XL, that's why their pastry is often hard and dry. Melt-in-your-mouth type pastry just won't hold its shape. Thanks for sharing how the nyonyas (and babas) made them... with lots of patience!
HI Eddie..planning to make this from your receipe ( the best) Where can I find the S & W sweet 16 pineapples? Got to send to UK❤ For my much loved grand nephews and nieces🎉🎉🎉🎉Tks
Hi Janet, oh I've not seen those pineapples for quite sometime now. Used to get them at NTUC Fairprice. You can still use other types and add more sugar if it's not sweet enough according to your taste.
I find it easier to remove them after blending the pineapples which is not shown in my video. Those that I've missed will be picked out together with the cloves, star anise and cinnamon stick. So in the end no eyes left in the pineapple jam.
@@ListerTube There is a simple manual tool that is available in Bangkok. The street vendor used it to remove the pineapple eyes very quickly and easy before selling the cut pineapple. Find this tool in Google. The tool cost is "cheap".
Wonderful recipe.my mum makes it the same way but vegetarian.Hard work really.same cookies cutter and the others.Are you Peranaken chinese.I find them very clean and meticulous.😊Thanks for the video.
Hi Eddie, why my dough is so soft like paste after I add the butter into the 750g of flour with icing sugar. It didnt become like bread crumbs. One of my butter which weighs 250g is soft and the other butter is hard. Is it because butter cannot be soft ? Hence I added some more flour into it but still paste texture not like a dough. Pls help !
Yes your butter must be cold from the fridge and not soft for it to be like breadcrumbs. The only way to save your dough is to chill it in the fridge until it hardens enough to be rolled.
Eddie as always, l tried your recipe, it's top notch., thank you so much.
Thank you so much for your kind feedback 🙏🙂
Appreciate your sharing of so many recipes which does turned out very well.
Glad you like them!
Bolu pineapple roll have y000 ❤❤😂
Mr Eddie
If I do not wish to use so much sugar, how much should I reduce? Can I use brown sugar instead? Last of all, I would like to add lard as well. So how much less of the butter shall I use. This is the BEST pineapple receipe ever❤❤❤❤❤
Thank you. You can try to reduce it by 1/3 of sugar. Not sure how less sweet you want. Yes you can use brown sugar. As for lard I'm sorry I've not tried using lard for this recipe.
It reminds me of my mom's Pineapple tart. Thanks for sharing. I will find some time doing it again.
You're welcome and thanks
7:43
7:55 5bb⁷7 ⅞4t454 7:59 5h 8:02 😅🙂😏😅🪗🙂😏😆😌😅🤪😅😅😅😊😅😗😅🥰😏🥰😏😅🧐🤫😒😅😒😅😲😶🥴😒🤪😒🤐😅😅😒🤐🤐😊😏😌😅😲😊😊😍😤😅😅😆🥴🥰🥰😍☺️☺️🤐😒😅😶😲😍😂😶😏😍☺️☺️😆 9:27 🤥😫🌟🤥✨✨🤥🥵✨🌞😊 9:27 👿👿🙊🌟😷🌟😅🙉😷😷😇😅👿🙉🙊😾🙉😈🙊🤠😈🙉👿😇😈😊😽💜🦵💜💕🦿🖤👉👉💅🤚🧘🌜🗣️💀💜💕💕💀😾🦵😅🤍💜🦵👤🤍🖤😅🦵💜🤲👥🤲🤲🤝🤲💟👥🤲👥👤😝🦶✋🖖🦴👣✋😊😊🤍🦵💜💞🦷✋ 9:27 😲☹️🌞😦🌞👻😲😦🌝😯😦😦☹️🌝😦🌞😲😦☹️🌝😵😯😫😫🌞😫🌝😫😫🌝😫😷😾👿💀💀😂😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😮😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😮😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😮😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😮😮😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😮😮😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😮😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😮😅😅😅😅😅😅😅😅😅😅😮😅😅😮😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😮😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😮😅😅😅😅😅😅😅😅😅😅😮😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😊😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😊😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😮😮😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😮😅😅😅😮😅😅😮😅😅😅😮😅😮😮😅😊😅😅😅😅😅😅😅😮😅😅😅😅😅😅😮😅😮😅😮😅😅😅😅😮😮😅😅😊😅😮😅😮😅😅😅😅😅😅😅😅😅😮😅😮😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😮😅😅😅😮😮😮😅😅😮😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😅😅😅😮😮😅😅😅😅😅😅😅😅😅😅😮😮😅😅😅😮😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😮😮😮😅😅😮😊😅😅 9:27 😮😅😅😅😅😅😅😅😅😅😮😅😅😅😅😅😅😅😅😮😅😅😮😅😅🌝😫😫🌝👿🤥🤠🙊👿😷🙉🧐☺️😤☺️😊🤐🤐😢😆😆🥴😆🥴😏🥰🤫😆😌😏😆😆😆😗☺️☺️😘😘☺️😍😤😍😗👃🏽😆☺️😅☺️☺️☺️😅🥴😅😂☺️☺️☺️☺️☺️🤐😆🥴😆🪗🥴😆😆😌😘😍 9:17 ☺️😊🥴😅😲😲😝😢😜😏😜😅🤐🤐👃😍
I used to help put the strips onto the tarts and pinched the sides of dough when I was young. Grandma used to make 2 version of pastry dough: lard another; butter/ margerine. They are my favourite
Hi...will the jam be dry if we baked it open face? Is the texture of this tarts slight crunch with lil crumbly/flaky? :)
No the jam won't be dry. Texture is slightly crunchy and a bit crumbly but not flaky
Very nice pineapple tarts. May I know why the butter need to be cold? I made before using other recipe but didn't turned out nice. I will try your version. Thank you 😊
Cold butter makes the pastry crisp and less greasy
@@ShiokmanEddie Thank you for your reply. 🥰
@@ShiokmanEddie Sorry, how about the egg? Room temperature? Tq
Egg can use room temp but if you store yours in the fridge, then use the cold eggs.
@@ShiokmanEddie Thanks 👍
What kinds of pineapples did u use in your delicious yummy recipe 😋?
S & W sweet sixteen pineapples - swpremiumfood.com/product/fresh-pineapples/
Nyonya pineapple tarts are XL, that's why their pastry is often hard and dry. Melt-in-your-mouth type pastry just won't hold its shape. Thanks for sharing how the nyonyas (and babas) made them... with lots of patience!
Thank you and you're welcome
HI Eddie..planning to make this from your receipe ( the best)
Where can I find the S & W sweet 16 pineapples? Got to send to UK❤ For my much loved grand nephews and nieces🎉🎉🎉🎉Tks
Hi Janet, oh I've not seen those pineapples for quite sometime now. Used to get them at NTUC Fairprice. You can still use other types and add more sugar if it's not sweet enough according to your taste.
@@ShiokmanEddie Thank you Eddie
Thanks for sharing the recepie absolutely gorgeous hugs
You're most welcome
The tarts were easy to make and tasty too.
Thank you
Thank you
You're welcome
Hi Eddie, can I use this pastry for closed up pineapple tarts because I do not have the mould. Thanks.
Closed up tarts are more crumbly whereas this is more firm and crispy. I've not try making closed up tarts with this pastry recipe.
Thanks Eddie
I made this and its super good!!! Thanks for the recipe!!!😍
Thank you for your feedback and you're welcome
May I know your oven 175 c heat element is bottom only or both bottom & top convectional (no fan)?
Top and bottom and no fan. It's good to also have an oven thermometer for more accurate oven temperature.
@@ShiokmanEddie I notice you didn't remove the eye of the pineapple will that be all right when cooked -- will it cut our tongue when it's eaten?
I find it easier to remove them after blending the pineapples which is not shown in my video. Those that I've missed will be picked out together with the cloves, star anise and cinnamon stick. So in the end no eyes left in the pineapple jam.
@@ListerTube There is a simple manual tool that is available in Bangkok. The street vendor used it to remove the pineapple eyes very quickly and easy before selling the cut pineapple. Find this tool in Google. The tool cost is "cheap".
Easy to follow and very tasty too
Thank you
Wonderful recipe.my mum makes it the same way but vegetarian.Hard work really.same cookies cutter and the others.Are you Peranaken chinese.I find them very clean and meticulous.😊Thanks for the video.
chombie hello Thank you 😊 Yes I'm 100% Peranakan Chinese . Glad you like it
chombie hello
Does anyone knows where can I get the pineapple tart traditional mould in Singapore? Thanks!
Eddie I am still watching your recipes. I find you being so precise. I now find out that you are baba.
+zhang chen Thank you, yes both my parents are Peranakan.
Hi, if I want to try this with margarine, do I use 500g margarine?
I've not try using margarine but I think amount should be fine.
@@ShiokmanEddie Thank you for the response. Will give it a try ^^. Happy new year to you
You're welcome and Happy New Year to you too
I like to try this tarts so nice
Is it better to prepare pineapple paste with riped or non-riped pineapples?
Half riped for better fibrous texture. Don't choose over riped ones
Hi Eddie, for how long can I keep the leftover pineapple jam? Thanks
At least a month if not longer. Keep in an airtight container and store in the fridge. If keep in the freezer can last much longer.
Thank you Eddie
You're welcome
Very good recipe ..keep it up all the good works , really inspired , tqvm
+Naimah Sabri thank you very much and you're very welcome
👏👏👏
Thank you 🙏
so yummy. thanks for sharing....😃
You're most welcome Jackie :-)
How to store pineapple jam if making in advance?
Keep in an airtight container and store in the fridge
Magnifique 👍👍brâvo
Thank you
Why do my tarts pastry turn out very soft like cake instead of crunchy? Can someone tell me where did I do wrong please.
Your butter has to be very cold and hard when you mix with the flour. If it's soft then your pastry will turn out soft.
@@ShiokmanEddie Thank you for your response. Yes, it was cold and hard because I am familiar with the Rub-in method. Is there other reason?
@serena tsuji I'm sorry I can't think of any other reasons
@@ShiokmanEddie Thank you. Will try again.
Please advice can I use your recipe with my modern mold. Will it crumble.
Merle Voon yes you can. I've also used the plastic mould with no problems. It will not crumble.
Hi, how many tarts does this recipe yields?
cool i love your good old cookies cutter mold all the best for you for 2018
Thank you very much Steve Raman and best wishes for 2018 to you too.
I wanna know where you get ur tools - cutter and pincher.. i'm looking for them but cant find it in Singapore..
They were handed down to me by my mother.
Shiokman Eddie i see.. do u know of any place in Sg that sells these.. and cheap.
Gab Dominic I'm sorry, I don't know anywhere that sells these if any
Pls adv what is the purpose for putting icing sugar.
Chris Lim Using icing sugar gives a finer texture to the pastry crumb.
Thanks very much for sharing
You're welcome 😊
The best xx
What did you use to make tart shell please.
It is shown in the video, a tart mould press
Dimana blh dpt kn acuan tart tu..?
I don't think you can get the mould anymore. This was passed down from my grandmother.
Shiokman Eddie can u pls custom made one for me ..i’ve been searching for it for so loongggg...😔
@@i3stylx how to custom make?
Shiokman Eddie find a person who cn make it like the one u have...🤭 we all them tukang ayan..😊
If its too troublesome..than its okay...maybe i can try n fine someone to make the mould just like yours someday...i like ur channel tho...👍🏼😊
Total how many grams of pineapple?
Not sure, just get average size pineapples
Hi Eddie, how many pieces of pineapple tarts can I make with 5 pineapples ?
Green Latte I’m sorry but I can’t remember the number of pieces that I made.
Hi Eddie, why my dough is so soft like paste after I add the butter into the 750g of flour with icing sugar. It didnt become like bread crumbs. One of my butter which weighs 250g is soft and the other butter is hard. Is it because butter cannot be soft ? Hence I added some more flour into it but still paste texture not like a dough. Pls help !
Yes your butter must be cold from the fridge and not soft for it to be like breadcrumbs. The only way to save your dough is to chill it in the fridge until it hardens enough to be rolled.
Thanks for your reply Eddie !
May I know roughly how long should I put in the fridge, 1 day ? I had just put it half hour ago and still very pasty
If it's still pasty leave it longer until hardens. I can't say exactly how long because I've not had this problem.
Whos here because of buzzfeed
me]
T kasih saya akan cuba
You're welcome
What is the cutter,s name
It’s called pineapple tart mould but I don’t think you can find this anymore. These were handed down to me by my mother.
Pi
No
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