Chinese New Year never seems complete without the traditional pineapple tarts, which strangely, is more oftten eaten during this time of the year than not. Having stopped baking them for the last 3 years due to my hectic F&B training and work, I embarked on my largest scale baking this year, to make up for the long abscene and also because my aunties, cousins and close friends have been asking for them.
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| Pineapple Tarts - my usal open face type |
On top of cooking all my pineapple fillings, I also tried out new cookies, including Kuih Bangkit which is my long time favourite. Sadly, those bought outside are a really far cry from the melt-in-mouth version which my late god-grandmother used to make. Naturally, I missed them and one of my greatest regret in life is that I never had any chance to learn any of her baking skills. All the more so as she is of peranakan heritage and they are famed for their authentic dishes and kuih.
As expected, the pineapple tarts never fail to meet my standard, so did the new almond and orange cookies. The kuih bangit, however, though looked pretty nice, failed the taste and texture test. They are not frangrant enough and way too hard! Looks like I need to search for a new recipe and also change the method of preparation.
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| Orange Cookies in star shape with orange peel on top |
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| Almond Cookies in spiral shape with almond nips on top |
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| Kuih Bangkit - love the peach blossom shape but taste not fragrant enough while texture too hard |
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| Special packaging with auspicious stickers |
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