2 x PINEAPPLE JAM TART/ COOKIES NASTAR PLUNGER/ PRESSER/ MOLD/ TOOL

“Kuih Semperit” (Semperit cookies) is the Malaysian equivalent of Scottish butter cookies. It’s perfect for snacking during tea time or at parties and during festive seasons.

This product is great for baking pineapple tart cookies or semperit cookies.

With not one but TWO plungers, your baking experience would definitely be more fun, memorable and time-saving with the help of your little ones or your loved ones! 


Product Description

2 pieces of plunger

·      Lightweight

·      Material of high-quality plastic

·      Non-stick

·      Easy to use & clean

·      Dimension: Approx. 9cm (Length) x 4cm (Width) x 3.8cm (Height)

·      Estimated weight: Approx. 25gm

·      Color: Beige

·      Suitable for baking semperit cookies & rolled pineapple tart cookies

·      Way to use: Simply fill the dough into the plunger and pump away on a baking sheet (Note: Successful extrusion depends on the texture of dough).


Pineapple Roll Tarts Recipe

(Printable recipe)

Prep time
Cook time
Yield: about 40 serves

Pineapple Roll Tarts for Chinese New Year
Ingredients of pastry:
  • 250gm butter
  • 50gm icing sugar
  • 1 egg yolk
  • 280gm plain flour
  • 80gm corn flour
  • 2 Tbsp custard powder
Ingredients of filling:
  • 2 pineapple, about 1600gm, grated
  • 250gm sugar
  • 2 cloves, optional
  • 1/4 tsp cinnamon powder, optional
For glazing:
  • 1 egg yolk 


Pineapple Filling


To make filling: 
  1. Shred pineapples finely and sift drip the juice till dry. 
  2. Cook pineapple shreds over medium head till dry then add in sugar. 
  3. Switch to low heat and keep stirring to prevent it from burning until golden brown and dry. 
  4. Leave to cool. 
  5. Divide into small parts and form into balls, each weighted 7grams.
To make pastry and rolls:
  1. Sift flours and custard powder together. Mix butter, icing sugar till creamy and fluffy, add in the yolk continue mixing. Fold in sifted flours and mix to form a dough. Leave aside for 30 minuets.
  2. Preheat the oven to 170C (335F).
  3. Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg yolk.
  4. Bake 15-20 minutes till golden brown. Leave to cool before storing.
Enjoy!

Credit: https://en.christinesrecipes.com/2011/01/pineapple-roll-tarts-for-chinese-new.html

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