Updated: Jun 18
Pineapple cookies are commonly enjoyed during Chinese New Year. These cookies symbolises good fortune as the Hokkien word for pineapple translates to the arrival of prosperity which the Chinese Culture values.
The cookies are made in different variations and method and I came across the newly trended pineapple shaped mould and thought I would give this a go.
The pineapple jam is always made from freshly processed pineapple pulps and cook to reduce with sugar and often maltose syrup which can also be substituted with any type of sugar syrup that is less sweet in taste like rice syrup for example.
Depending on the season of the pineapple that you are using, it is recommended that you adjust the level and quantity of sugar to your liking, tasting them as you go. I personally prefer mine to be slightly tangy and therefore this recipe has quite a small amount of sugar, but this can be changed according to how you prefer them.
If you opt to use a lot more sugar, add them into the jam when they are almost ready during cooking. This is to prevent the sugar from browning too much in the jam which can give it an unappealing colour.
Yield: 20 Cookies
Icing Sugar - sifted
100g / 2 medium eggs
GREEN TEA SHORTBREAD DOUGH
Plain Shortbread Dough
Green Tea Powder
600 g ( 2 x small pineapples)
Note: If you prefer a sweeter pineapple jam, you can opt to add more sugar.
1. Ensure that the butter is at room temperature. You want to be able to be able to press the butter into malleable shape but at the same time it does not melt in your hand.
Beat the room temperature butter with the icing sugar until light and fluffy in a stand mixer bowl fitted with a paddle attachment.
2. Once the butter mixture is light, add in the egg yolks one at a time and continue to mix until well combined, adding the next addition of egg yolks when the first addition has been well incorporated.
Scrape down the mixer bowl to ensure that no large lump of butter are trapped on the base and sides of the bowl.
3. Lastly, add in the dry ingredients in a few additions while mixing over low to medium speed. Once they come to a smooth dough, stop mixing.
Wrap the dough in food wrap and store in the fridge until ready to use.
Before shaping, remove the dough from the fridge 30 minutes prior to soften slightly for easy rolling.
4. Trim the skin off the pineapple and its 'eyes'. Remove any part that may have browned on the pineapple.
Cut the pineapples to chunks including its core, separating it from the flesh.
5. Starting with the cores, place them into the food processor then add on the rest of the pineapple and process to a puree.
6. Transfer over a fine mesh sift and strain out as much juice as you can.
7. Transfer the pulp into a non stick fry pan and heat over medium heat.
Add in the sugar and maltose syrup and continue to cook for 25-30 minutes until it starts to thicken to a paste.
Remove from the heat, transfer into a clean bowl. Place a food wrap on top touching the jam and leave to fully cool in the fridge.
8. Weigh out 15 g of pineapple fillings and roll them to a ball and set aside.
Weigh out 3 g of the Matcha dough, roll out to a ball and set aside covered.
Lastly weigh out 30 g of the plain cookie dough and roll to a ball and set aside, covered.
9. Working with one cookie at a time, lightly roll the Matcha dough in some flour them press it gently on the leaf part of the mould.
Dust the plain dough with some flour, flatten to a palm size then place a ball of the pineapple filling in the centre. Wrap the pineapple fillings with the plain dough and roll it to a smooth ball. Lightly roll the plain dough with some flour then press it on to the mould and on top of the Matcha part.
Tilt the mould over and gently press down to accentuate the imprint. release
Repeat the same process for all of the cookies.
10. Cover and place in the fridge to chill slightly in the fridge for 30 minutes.
Meanwhile, pre heat the oven to 170C.
11. When you are ready to bake, check to see if the leafy part of the cookies are nicely stuck to the plain dough. If you are able to release it, gently brush the base of the Matcha leaf with water then stick it back to the dough. This will ensure that it does not fall off the whole cookie after baking.
Lightly brush the top of the plain cookie with some egg yolk.
12. Bake in the pre heated oven for 15 - 20 minutes or until the top and base starts to turn light golden in colour. Remove from the oven once baked then cool on a wire rack.