Makes 40 Pcs | Prep time: 1 ½ hour | Cook time: 20 mins
125g salted butter, at room temperature
2 egg yolks
2 cups all-purpose flour
20g corn flour
½ cup of powdered sugar
1tbsp milk powder
600g pineapple flesh
4tbsp of sugar
Heart-shaped decorative sugar
Making the Pineapple Filling
Slice the pineapple flesh into pieces, then blend until puree. Cook on medium heat on a non-stick pot, and stir continuously to avoid burning. When it almost dry, add the sugar and mix well. Continue to stir on lowest heat until the pineapple filling turns golden and sticky. Set it aside to cool, and then chill in the fridge for 30 mins.
Making the Pastry
Cream the butter and sugar until light and fluffy. Add in the egg yolk one at a time and beat until well combined. Mix in all the dry ingredients (the milk powder, corn flour, and all-purpose flour) to form the pastry dough.
Combining the Filling and Pastry
Divide the pastry dough to 10g and the pineapple filling for 8g. Roll them both into balls. Use your palm to roll out the dough and flatten it. Add a pineapple ball in the middle and wrap them by folding the edges and rolling it into a ball to cover the filling.
Place them on a baking paper. Brush the top by using the egg yolk. Decor it using the heart shaped decorative sugar and black sesame to form a chicken look.
Bake in a preheated oven at 180C for about 15 – 20 mins until they turn golden brown. Take them out and cool them on a wire crack and store it in an airtight container.
Recipe adapted from: MyKitchen101