My daughter and I read Kevin Kwan's Crazy Rich Asian trilogy, which is essentially a love affair with Singaporean food. Throughout the book, Kwan writes about the pineapple tarts eaten during the Lunar New Year. Three books later, I knew that this year was my year to make pineapple tarts. There are a few complicated recipes out there and I'm all about simplicity. Though fresh pineapple is recommended for the jam filling, I found reducing a can of pineapple tasted the same and was readily available. Yield: 18 small tarts Pineapple filling 1 can of unsweetened pineapple (crushed or rings) Cinnamon or clove to taste ( I do not add any spices, but my family likes cinnamon.) Tart ½ cup (1 stick) of butter softened (113 grams) 2 tb (1 oz) of sweetened condensed milk (28 grams) (substitute: 2 tb milk and 2.5 oz of powdered sugar- add liquid sparingly) 1 egg yolk ¾ cup (6 oz) all-purpose flour Egg Wash (using a whole egg for th
Showing posts with the label Chinese New Year
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It is the year of the Snake! It’s the most important of Chinese holidays, kicking off a celebration that lasts for 15 days and culminates with the Lantern Festival. Each year is associated with one of 12 animals in the Chinese zodiac. For 2013, it’s the Year of the Snake. Chinese New Year starts with the New Moon on the first day of the new year and ends on the full moon 15 days later. The 15th day of the new year is called the Lantern Festival, which is celebrated at night with lantern displays and children carrying lanterns in a parade.