MALAYSIAN PINEAPPLE PASTRIES
Posted for 2006 ZWT II this recipe taken from "Avon International Cookbook" In Malaysia they enjoy a sweet rich dessert at the end of their meals.
Provided by Chabear01
Categories Dessert
Time 1h10m
Yield 32 pastries, 32 serving(s)
Number Of Ingredients 9
Steps:
- Peel pineapple, remove eyes and core. Chop pineapple to make 1 1/2 cups. In sauce pan combine pineapple, sugar, and 1/3 cup water. Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.) Cool.
- Meanwhile, in bowl cut butter into flour till mixture is crumbly. Add egg yolks and vanilla; stir till well combined. Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. Cover; chill 1 hour. Divide dough in half. On lightly floured surface roll each half to 10x10 inch square. Cut into sixteen 2 1/2 inch squares. Spoon about 1 tsp pineapple filling diagonally in center of each square. Bring up two side corners/ overlap slightly. Place on ungreased baking sheet. Brush lightly with egg white to seal. Bake in 400 degree oven for 10 to 12 minutes till golden brown. Cool on wire rack.
Nutrition Facts : Calories 73.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.4, Sodium 24.6, Carbohydrate 10.1, Fiber 0.3, Sugar 3.9, Protein 1.2
MALAYSIAN MESS
Spiced pineapple compote and crunchy meringues are bound by a soft dollop of coconut cream in this indulgent fruity Asian dessert
Provided by Ping Coombes
Categories Dessert
Time 2h
Number Of Ingredients 11
Steps:
- Heat oven to 140C/120C fan/gas 1. Make the meringues by whipping the egg whites into soft peaks, add half the caster sugar then gradually add in the rest until the mixture is really thick and glossy. Fold in the icing sugar and the 75g desiccated coconut.
- Lay 2 baking trays out and cut baking parchment to fit. Put a small dollop of meringue in each corner of the trays and put the parchment on top - the mixture will hold the baking parchment in place. Using a metal spoon, put evenly-spaced tennis ball-sized dollops of meringue on the trays - I had about 12. (You may have more than you need.) Bake the meringues for 30 mins, then reduce the temperature to 120C/100C fan/gas ½ for a further 30 mins. Leave the meringues to cool in the oven.
- Peel and cut the pineapple and remove the core. Dice into 1cm cubes. Put the diced pineapple, brown sugar, lemongrass, star anise and lime juice in a pan and bring to the boil. Reduce heat and simmer for 15 mins until the pineapple is soft but still holds its shape. Remove from the heat and set aside. Discard the lemongrass and star anise.
- Toast the remaining desiccated coconut in a pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a hand-held electric whisk or a freestanding one, whisk the coconut milk and cream to soft peaks. You want it to be just whipped and still run off the spoon. Assemble the dessert in a bowl or small glass tumblers. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle with the toasted coconut.
Nutrition Facts : Calories 683 calories, Fat 43 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 62 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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