30 January 2010 | 295 comments
Posted in cake/ muffin, Chinese, cookie/ cracker, Featured Articles, snacks, Vegetarian
Come every Lunar New Year, you will find pineapple rolls/tarts being sold like hot cakes here in Singapore and Malaysia. It ranks top in the list of popular baked pastries among Malaysian and Singaporean Chinese celebrating this festive season.While they come in many variations (andranges intaste, texture, and sweetness), we cansimplyplacetheminto eitherthe open,closedorrolled types.The rolled type,known as Nastar in Indonesia, is the one I liked best as it hasthe right combination of texture and taste that suits my taste bud. I ama picky eater when it comes to eating pineapple rolls or tarts, andI find it hard to find in the market the“perfect”roll/tart thatcan satisfy my craving. So I decided to make themat home.The last timeI tried my hands on making these rolls was a decade ago! It wasa fun andenjoyable experience. Beingambitious,I even bought a custom-made press to squeeze out thepineappleroll pastry but it has laid idlefor six good years. (Dear old press, thanks for being so patient and loyal to me.) Finally,my guilt got the best of me andI decided to use it to make my own pineapple rolls for this coming Lunar New Year. The onlyproblem is“memory lapse” Luckily, I managed to compile a handful ofpineapple rollrecipes from other food bloggers andcookbooks to recall andmakecomparison. Even though no one particular recipe actuallymet what Iwas looking for, there are two greatreferences that I relied a lot when makingthese pineapple rolls. They are found in “Baking Made Easy” by Agnes Chang and “At Home with Amy Beh” by Amy Beh respectively. Not to forget my good blogger friendSelba from Selby’s Food Corner (whose mother is an experienced Nastar baker and has been selling itfor more thanten years) who unselfishlygave me very valuable advice and tips. Thanks Selba!!! One very important advice from her is “If you want to have the best pineapple jam, either you grate the pineapples yourself or you buy the jam. Never blend them.” Yes, I totally agreed with her, which I will explain in the following paragraph. Besides grating your pineapples, getting the right type of pineapple grater is also equivalently important if you are looking for the finest fibrous texture. Never take any short-cut ofblending your pineapples. I did that once and was very upset even though my pastry turned outdelicious and crumbly. My hubby (who initially didn’t mind with the blending method) also got addicted to the fibrous and chewy jam texture madefromgrated pineapples. You can definitely tell the difference if you hada chance to taste and comparebothversions. Both the jam and pastry have to be done properly. They must compliment each other.And, having the correct proportion of jamand pastry is of utmost important andthe key to success.I weight each jam roll to beexactly 6 gram as I find the final product comes out best when munched in the mouth. Neither too much pastry nor jam. Just the right proportion for maximum enjoyment. Preferably, the overall size of the rollis just big enough for one mouthful to havethe melt-in-the-mouth feeling. This is the art of eating. My ultimate goal to have a “perfect” pineapple roll! So my advice is, you will need to adjust the size of the jam you use to match the size of the pastry. Tum…tum….tummmmm! (drumroll) Let me now present to you my “exclusive” recipe that will churn out the best pineapple rolls in town. (Just joking! I must however forewarn you.Although this recipe is very simple-to-follow, it’s very time-consuming. You need to havepatience. If not, please goto buy the ready-made ones. If you’re craving for the authentic pineapple rolls like I do, it’s definitely worth spending the time and effort to make these rolls. It’s simplyvery rewarding. Once you start putting one of these bite-size pineapple rolls into your mouth, you can never stop the temptation of having another, and another, and……… >>>> Click on page 2 to get the recipe, tipsand more photoson how to make pineapple jam …………… >>>> Click on page 3 to get the recipe, tipsand more photos on how to makepineapple rolls …………..
. Icould notrecall my “decade-old” recipe. Not even a single clue! Oh gosh!(Hmm!Time for an overhaul service for mymemory? Your highness (that’s right,you my husband), can youkindly approve my leave application formemory recall R&R as soon as possible? 
)
). But if you follow the recipe closely, you will get the melt-in-the mouth pastry combined with fibrous jam texture.
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295 Comments
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Js says:2 October 2013 at 9:43 am
Hi, can I make the dough in advance & keep it in the fridge? Thanks
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- food-4tots says:
3 October 2013 at 8:54 am
Js: Yes, you can if “advance” means “overnight”.
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- Js says:
21 December 2019 at 2:43 am
hi, can i know how much pineapple jam does this recipe give? thank u
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- food-4tots says:
22 December 2019 at 5:22 pm
Js: I think it is approximately 450g (75rolls x 6g). 🙂
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- Js says:
13 January 2020 at 2:00 pm
hi, can i make the pastry in advance and keep it in the fridge?
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- food-4tots says:
13 January 2020 at 10:20 pm
Js: It’s fine if keep for 1 to 2 days. 🙂
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- Js says:
15 January 2020 at 1:41 am
Hi, can i know what do u usually use the balance egg whites? what do u bake?
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- food-4tots says:
23 January 2020 at 11:39 am
Js: Sorry for the late reply. For egg whites, you can freeze them for future usage. Preferably separate into small portion. You can use them to make sesame crisps and almond crisp. Another option is to coat them with chicken or fish. For this, you can make popcorn chicken or over-baked fish fingers. Hope it help! Gong Xi Fatt Chai! 🙂
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- th9 says:
12 November 2013 at 7:06 pm
What brand butter do u use.. can I use farm cup
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- food-4tots says:
15 November 2013 at 7:02 am
th9: I use Lurpak (http://www.lurpak.com/us/). Yes, you can use any brand of your choice. 😉
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- cecilia says:
12 January 2014 at 11:21 pm
Hi, can i use a blender to extract the pineapple juice and separate the juice and blended pineapple using a large sieve. This is to avoid using the grater. Please advise. Thank you.
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- food-4tots says:
14 January 2014 at 2:29 pm
Cecilia: Blending will not give you the fibrous and chewy jam texture as what I have mentioned in my post. But, you may do so if you really can’t find the grater. Happy trying! 🙂
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- Jovy Loh says:
13 January 2014 at 10:18 pm
Thanks for the recipe! It was great 😀
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- food-4tots says:
14 January 2014 at 2:32 pm
Jovy Loh: Thanks! Hope it works for you too! 😉
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- cst says:
17 January 2014 at 12:11 am
Do I have to store the dough in fridge for 30 mins??
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- food-4tots says:
22 January 2014 at 7:37 pm
cst: You can leave it either outside or in the fridge. The latter will be preferred if the weather is extremely hot. 🙂
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- Jocelyn says:
24 January 2014 at 5:20 pm
May I ask what’s the purpose of the lemon juice in the Pineapple Jam? Thanks!
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- food-4tots says:
27 January 2014 at 11:14 am
Jocelyn: Lemon juice helps to preserve the jam (by slowing down its oxidation). 🙂
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- Cyn says:
28 January 2014 at 11:47 pm
What is the purpose of leaving the dough aside or in the fridge for 30mins before using it to roll pastry? Tks
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- food-4tots says:
31 January 2014 at 10:09 am
Cyn: This step allows the dough to rest. Chilling is to lightly firm up the dough. 🙂
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- food-4tots says:
31 January 2014 at 10:13 am
Cyn: Due to the current hot weather, it is normal for the dough to turn softer. Yes, the tart will spread (crack) more during baking. However, the crack may occur during pressing. Make sure the tart is pressed out evenly before adding the filling. 🙂
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- Cyn says:
28 January 2014 at 11:52 pm
My dough turn softer mid way thru, is that normal? would that affect the texture of the tart or anything need to be done?
Some of the tarts seems to have crack after baked, anything I can do to avoid cracks & improve the appearance ? Thank you.
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- Puteri Ema says:
12 June 2014 at 8:48 pm
Can anyone tell me where can I buy the pineapple presser (brass). ? Email or contact number of the person pls…I have been looking for it for so long
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- food-4tots says:
13 June 2014 at 12:09 am
Puteri Ema: You can find the details at the bottom of this page – https://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/. Hope it helps!
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- Eva ♥ says:
18 December 2014 at 12:13 pm
Many does tart biscuit but it turn out harder (doesn’t melt in mouth).. so is there a reason for it? is it because they don’t add corn flour? or because of the brand of butter? and what makes the dough so soft actually? Pls advice..thank u!♥
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- food-4tots says:
22 December 2014 at 9:48 pm
Eva: I haven’t tried any tart biscuits and do not know why they turn out hard. Maybe you can give my recipe a try as the texture is melt in the mouth. 🙂
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- Tan says:
25 December 2014 at 9:56 pm
Hi,
How long can the baked pineapple tarts and jam be kept?Reply
- food-4tots says:
28 December 2014 at 5:42 pm
Tan: For the tarts, best to consume within a week. You can store them in the fridge for a longer shelf life. For jam, it can be kept for 1-2 weeks. 🙂
- li xian says:
23 January 2015 at 4:13 pm
Hi, can I use salted butter, will it be too salty??
I love your recipe. Turned out so well, unfortunately most of the shops are out of unsalted butter now.
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- food-4tots says:
23 January 2015 at 10:39 pm
Li xian: This will depend on the brand. For Lurpak, it has lightly salted butter. You can use salted butter and omit the salt in the recipe. Hope it helps! 🙂
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- Ling says:
31 January 2015 at 2:46 pm
Hi. Can you please share with me what sort of grater is recommended to grate the pineapple? Could you please post a picture of the grater? Thanks.
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- food-4tots says:
2 February 2015 at 11:35 am
Ling: You can see to a photo on Page 1 and 2 respectively for the grater. This kind of grater is usually used for grating coconut. Hope it helps! 🙂
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- Wern says:
8 February 2015 at 6:41 pm
Hi,
Can I know unsalted butter or slightly salted butter is more preferred in this pineapple tart?
I am using the Lurpak brand. ThanksReply
- food-4tots says:
13 February 2015 at 11:02 pm
Wern: I usually use unsalted butter (Lurpak brand) in all my recipes unless it is stated otherwise. 🙂
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- Priya says:
15 February 2015 at 2:38 pm
Hi, tried making the pastry but it was a disaster. I cannot roll it out as the dough keeps cracking. Any tips?
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- food-4tots says:
17 February 2015 at 9:06 pm
Priya: If the dough is too soft, you may need to chill it for a while. Another possibility is due to the pineapple press you use. Some are difficult to handle. 🙂
Reply
18 February 2015 at 10:33 am
[…] The pastry skin recipe is gathered from Food 4 tots: Homemade pineapple rolls (Pineapple Tarts) -https://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/ […]
Reply
- Rustic15 says:
17 June 2015 at 7:29 pm
The combination of the ingredient and the dough turn out too soft..
I barely can role it till I had to add more flour to it.No offence but some website mentioned 250gram butter for 500gram flour.
RegardsReply
- food-4tots says:
18 June 2015 at 11:48 pm
Rustics15: If you find the dough is too soft, chill it in the fridge for a while. Try to work on them batch by batch. Sorry, I haven’t tried out the combination as mentioned by you. 🙂
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- Chanel ling says:
20 January 2016 at 6:33 am
Hi, I would like to try your recipe. My husband requested me not to add icing sugar since he doesn’t like sweet pastry.
Can I omit sugar? Will it affect the texture of my dough? Or anything I can replace icing sugar with?
Reply
- food-4tots says:
27 January 2016 at 10:43 am
Chanel Ling: Baking is all about chemistry. It is not advisable to remove icing sugar. I’m not sure what you can use to substitute it. Maybe you can do a google check. 🙂
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- Patricia says:
17 February 2016 at 8:38 pm
What is the purpose of icing sugar? Can I use castor sugar any fine sugar?
Reply
27 February 2016 at 1:51 am
[…] Source: Homemade pineapple rolls (pineapple tarts) | Food-4Tots | Recipes for Toddlers – Part 3 […]
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30 May 2016 at 4:05 pm
[…] Nanas & Tart Nanas Resep diadaptasikan dari blog Food 4 Tots – Homemade Pineapple Rolls & Homemade Pineapple […]
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28 July 2016 at 9:42 pm
[…] tarts as a way to welcome the year of dragon. Last year I tried making the pineapple tarts that LK from Food 4 Tots posted on her blog. They were amazingly delicious! So, I made again this year just in time for […]
Reply
- rose says:
30 October 2016 at 5:44 pm
Can I use brown sugar to cook pineapple filling?
Which is better white or brown? ThanksReply
- food-4tots says:
13 November 2016 at 9:08 pm
Rose: Yes, you can use either one. It depends on your personal preference. Brown sugar will yield a darker paste than white sure. 🙂
Reply
- Helen says:
3 January 2017 at 11:23 pm
Thank you so much for the post! Tried your recipe and it was amazing! Am considering if I should bake or get my pineapple tarts this cny… Choosing between Lecafe, Kele, bengawan solo and pineapple tarts singapore (http://pineappletarts.sg). Thanks once again!
Reply
- food-4tots says:
4 January 2017 at 8:38 pm
Helen: Thank you so much for the wonderful feedback! So glad it works for you! Enjoy your CNY baking regardless of which one will be your final choice! 🙂
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- Dana says:
21 January 2017 at 4:15 pm
Your pineapple tart recipe is fantastic. My family and friends love them and trust me, I won’t be getting store bought pineapple tarts ever again. The pastry is buttery and melts in the mouth. Thank you so much for generously sharing your recipe.
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- food-4tots says:
23 January 2017 at 10:08 pm
Dana: Yes, you’re right! Homemade pastry is always the best and unbeatable! Glad that it suits your family and friends’ palate. 🙂
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- Jerlin says:
25 January 2017 at 3:58 pm
Hi, if I’ve already made the shape of the dough with pineapple jam and leave it for overnight in the fridge without baking and then next day bake it, is it ok?
Reply
- food-4tots says:
29 January 2017 at 8:34 pm
Jerlin: I haven’t tried your method before but it sounds feasible. Do share your outcome if you have tried it out. 🙂
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- Azman says:
2 April 2017 at 5:36 am
I read ur comment to raja ema abt the roll jam tart pressing equipment as she asking where to get them u say read at the bottom of the page .i too read them but could not find so where can we purchase them do u have their website where u purchased them thanks
Reply
- food-4tots says:
4 April 2017 at 8:45 pm
Azman: The contact details are stated at page 3 – https://food-4tots.com/2010/01/30/homemade-pineapple-rolls-pineapple-tarts/3/. 🙂
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- Dimple says:
13 October 2017 at 2:55 pm
Perfectly done…love your recipe..thanks a bundle <3
Reply
- shahriah says:
26 December 2017 at 4:01 pm
Hi there, thanks 4 d recipe.. can i use juice extractor 4 d jem
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- food-4tots says:
28 December 2017 at 10:02 am
Shahriah: If you use juice extractor, the juice and fiber will be separated. When making this jam, we need a mixture of both to create a chewy and aromatic texture. 🙂
Reply
Js 
th9 
cecilia 
Jovy Loh 
cst 
Jocelyn 
Cyn 
Puteri Ema 
Eva ♥ 
Tan 
li xian 
Ling 
Wern 
Priya 
Rustic15 
Chanel ling 
Patricia 
rose 
Helen 
Jerlin 
Azman 
Dimple 
shahriah « Older Comments
