For the pastry:
250g butter
30g icing sugar
1 egg yolk + 1/2 egg whites
360g plain flour
2 tbsp custard powder
Pineapple Jam Filling:
2 pineapples, grated
160g sugar (depends on the sweetness of pineapple)
2 cloves
3cm cinnamon stick
1 tbsp lime juice
1 egg, beaten for glazing
- Pineapple jam: Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
- Pastry: Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Place into the fridge to rest for 30 minutes.
- Put pastry into the mould and pipe 5cm length. Place filling at one end and roll up. Glaze with beaten egg.
- Bake at 180C till golden brown. Leave to cool before storing.