KOMPAS.com – Chinese New Year celebrations every year are synonymous with dry cakes such as pineapple. Not only enjoyed with family at home, nastar is also often used as hampers.
Apart from buying it on the market, there’s no harm in making your own nastar at home. Nastar with pineapple jam homemade combined with a sprinkling of parmesan cheese makes it feel even more special.
Read the complete cheese pineapple recipe, quoted from the book “Mrs. Liem’s Favorite Recipe: Chocolate Cookies, Kaasstengels & Nastar” Chendawati’s work (2017) published by PT Gramedia Pustaka Utama.
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Material I:
- 100 grams of butter
- 50 grams margarine
- 60 grams of powdered sugar
- 2 egg yolks
- 1 egg white
- 1/2 teaspoon sweetened condensed
Ingredient 2:
- 150 grams of grated parmesan cheese
Ingredients 3 (mix and sift):
- 25 grams of powdered milk full cream
- 300 grams of medium protein wheat flour
Ingredient 4:
- 1 kilogram pineapple (grated)
- 400 grams of granulated sugar
- 1/2 teaspoon salt
Ingredients 5 (mix and strain):
- 5 egg yolks
- 1 tablespoon water
- 1/2 teaspoon vegetable oil
- 2 drops of egg yolk food coloring
Ingredient 6:
- 100 grams of cheese cheddar/parmesan scar
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How to make cheese pineapple:
1. Mix and beat ingredients 1 until fluffy and white, then add ingredients 2 and beat briefly until evenly mixed. Add ingredient 3 little by little, then stir gently using a spatula.
2. Cook the pineapple in a pan until the water is reduced, then add the sugar and salt. Cook while stirring until the pineapple thickens and is cooked, then remove from heat and let cool.
3. Fill the dough with pineapple then shape the dough into an oval, repeat the same steps until all the dough and pineapple are used up. After that, arrange the natar mixture in a baking pan that has been smeared with a little margarine.
4. Spread the entire surface of the nastar with ingredient 5, then sprinkle with ingredient 6. Bake the nastar in the oven at 150 degrees Celsius for 15 minutes, then reduce the temperature to 100 degrees Celsius and bake again for about 15 minutes.
5. Remove the nastar from the oven then let it cool to room temperature before placing it in a jar.
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