tag:blogger.com,1999:blog-12790784.post113945670589698186..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Pineapple Tartslilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-12790784.post-39408167926202974832016-01-07T06:33:46.612-07:002016-01-07T06:33:46.612-07:00Hi Lily, I made these instead of my usual shortbre...Hi Lily, I made these instead of my usual shortbread over the festive season - cut into star shapes and spread the jam on top. Your pastry recipe for this was excellent so crunchy and delicate at the same time and it transported me back to a place where warm breezes blow and the sun is on your face. Your blog is a blessing for all those away from home.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-37727042600437620392011-05-27T07:33:17.107-06:002011-05-27T07:33:17.107-06:00matty
you are most welcome. Hope you like themmatty<br /><br />you are most welcome. Hope you like themAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-42059366798618662562011-05-26T18:32:04.742-06:002011-05-26T18:32:04.742-06:00Thanks for sending the cookies to DC for us, we lo...Thanks for sending the cookies to DC for us, we loved them.Mattyhttps://www.blogger.com/profile/01954738033017311661noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-42231760737973825022011-01-23T07:46:58.514-07:002011-01-23T07:46:58.514-07:00pat
if you think that the jam has been overcooked...pat<br /><br />if you think that the jam has been overcooked, you can always add water and cook it down to the right consistency. i would suggest, to undercook otherwise the jam is too chewy after baking but again if too undercooked, the cookie will turn mouldy fast.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-75703057612136313012011-01-23T02:28:59.628-07:002011-01-23T02:28:59.628-07:00Hi Lily,
I just did the fillings over the stove. ...Hi Lily,<br /><br />I just did the fillings over the stove. I wonder if I've cooked it too dry. I'm cooling it now. I noticed that some of the remains in my pot has turned rock hard. Maybe due to cameralizing? Can you advise if its too dry or too much sugar / or anything else? Its in my refrigerator nor waiting for cooling. I'm afraid I can't shape them tomorrow. <br /><br />Thanks!<br /><br />PatPrincess Patriciahttps://www.blogger.com/profile/09569365245864573363noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-14028594557165101232009-12-04T19:02:58.452-07:002009-12-04T19:02:58.452-07:00Thank you so much! I shall give these a whirl :)
...Thank you so much! I shall give these a whirl :)<br /><br />- RowenaRhttps://www.blogger.com/profile/00231312567582334448noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-11210794458753687102009-12-02T17:44:03.644-07:002009-12-02T17:44:03.644-07:00rowena
if properly prepared the tarts can be kept...rowena<br /><br />if properly prepared the tarts can be kept for quite awhile like any other cookies.<br /><br />the pineapple jam can be prepared and kept in the fridge and again it has to be thoroughly cooked and caramelized, <br /><br />the dough can be kept in the fridge overnight but it has to be properly wrapped to prevent drying out.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-54987405523360387842009-12-02T14:19:44.295-07:002009-12-02T14:19:44.295-07:00Hi Lily,
How long do these cookies keep? And how...Hi Lily,<br /><br />How long do these cookies keep? And how far ahead can I make the dough and the filling before actually assembling and baking the cookies?<br /><br />Thank you!<br /><br />- RowenaRhttps://www.blogger.com/profile/00231312567582334448noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-45678077734296827102009-10-26T09:52:07.385-06:002009-10-26T09:52:07.385-06:00ivy
my email address is lilyng_2000@yahoo.com - w...ivy<br /><br />my email address is lilyng_2000@yahoo.com - would try to hlep if you have any questions.<br /><br />for the pineapple filling, the pulp of the pineapple is needed = all you have to do is to process or blend to liquify, then pour mixture out onto a large sieve and let the juice drain - it does not have to be very dry, a little juice will give more flavor to the filling.<br /><br />self rising/raising flour is fine just omit the baking powder called for in the recipeAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-85057907879066307212009-10-25T20:39:10.717-06:002009-10-25T20:39:10.717-06:00Hi Lily
Sori Lily, I have problem in getting my ...Hi Lily <br /><br />Sori Lily, I have problem in getting my query over to you because not very familiar with this format. I have sent 2 comment over but still not published. This is my 3rd attempt, hope it get thru this time. I would like to ask if I can use a fruit extractor that separate the juice and pulp for the pineapple. Will it be too fine for making the filling. The canned pineapple in in cubes or ring form, am I right? I have bought 2 can and hope to use it. I am trying to clear my self rasing flour, wonder hope should make use of it. Will it affect the texture of cookie. .<br /><br />Maybe you could also let me know to msg you. Any email? Thanks and hope to hear from you soon.<br /><br />Regards<br />IvyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-32667291313652879852009-06-17T08:14:03.882-06:002009-06-17T08:14:03.882-06:00vinlee
you should have commented earlier, then i ...vinlee<br /><br />you should have commented earlier, then i could get my friend to get me a pack for tasting.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-32368016560966716502009-06-17T07:55:02.557-06:002009-06-17T07:55:02.557-06:00Regarding Pineapple tart last week i go to Pan Heo...Regarding Pineapple tart last week i go to Pan Heong Restoran Batu Caves i buy a pack Pineapple tart oh so good taste Original Taste The Pineaple Jam Is In Side the Biskut very special and really goodGPShttps://www.blogger.com/profile/10621882330511027929noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-24790327956369902402009-03-06T15:18:00.000-07:002009-03-06T15:18:00.000-07:00aleenayou should have added in more water to make ...aleena<BR/><BR/>you should have added in more water to make a pliable dough.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-16775411293138527482009-03-06T13:26:00.000-07:002009-03-06T13:26:00.000-07:00Hi Lily,Thank you for your suggestion. I believe m...Hi Lily,<BR/>Thank you for your suggestion. I believe my pulp was too wet to begin with (I should drain it first the next time) and the evaporation was better on stovetop.<BR/>Could you tell me why my dough has cracks in them when rolled and makes rolling fairly cumbersome. I dont know which ingredient I should add or reduce. <BR/><BR/>TQ once again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-7458685529768494202009-03-03T19:52:00.000-07:002009-03-03T19:52:00.000-07:00aleenacooking time in microwave depends on the amo...aleena<BR/><BR/>cooking time in microwave depends on the amount of filling you are cooking. I should think that there is not enough of sugar caramelization to hold the pineapple pulp. I have never used less sugar before as i find that the ratio 1 : 1 is not that sweet.<BR/><BR/>Try cooking over the stovetop and see if evaporation is greater.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-76078579624230244762009-03-03T14:59:00.000-07:002009-03-03T14:59:00.000-07:00Hi Lily,I just made the pineapple filling and is n...Hi Lily,<BR/>I just made the pineapple filling and is now left to cool. I cooked it for a total of 1 hour 2 mins in the microwave. However as it cools and thickens, a layer of liquid will form. Im not sure if I need to repeat cooking it? I cant seem to gauge how thick the jam must be.<BR/>Also, I decided to go slow on the sugar and only used the ratio of 1cup pulp: half cup sugar. It s already sweet to my liking. Will this pose a problem when it comes to caramelizing the filling? Sorry for bothering you with all these qs!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-30100999831104266642009-01-17T08:28:00.000-07:002009-01-17T08:28:00.000-07:00antyes, sugar acts as a preservative but it is not...ant<BR/><BR/>yes, sugar acts as a preservative but it is not neccessary to be more. to prevent spoilage, the filling has to be cooked until all moisture has evaporated and the sugar has caramelized.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-38567873363536836792009-01-17T03:05:00.000-07:002009-01-17T03:05:00.000-07:00hi!i heard that with more sugar added to the pinea...hi!<BR/>i heard that with more sugar added to the pineapple, the tarts can be kept for a longer period. is that true?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-58060089424615463602008-08-04T09:05:00.000-06:002008-08-04T09:05:00.000-06:00enuall those spices can be omitted, they are there...enu<BR/><BR/>all those spices can be omitted, they are there to give an asian twist to pineapple jamAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-38122358060757397642008-08-03T21:25:00.000-06:002008-08-03T21:25:00.000-06:00Hi Lily,,I soooo much love to make your tarts and ...Hi Lily,,<BR/><BR/>I soooo much love to make your tarts and pineapple roll..but I cant find any cinnamon barks, cloves and star anise in our market..is there any substitute for these? or Can i just not use these ingredients for making the jam?<BR/><BR/>pls answer..thanks..:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-58486468835361570712008-02-05T14:17:00.000-07:002008-02-05T14:17:00.000-07:00yenpengthere are only 3 ingredients that can make ...yenpeng<BR/><BR/>there are only 3 ingredients that can make the dough more pliable.<BR/><BR/>butter/shortening/margarine/oil - they will make the pastry shorter<BR/><BR/>egg yolk/egg white/whole egg - makes the pastry richer and crispier<BR/><BR/>water - needed to create gluten so the the dough can be rolled easily but will toughen the pastry if you worked the dough too much, that is why i suggest to use a tiny piece of dough for rolling.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-26825623226291990502008-02-05T10:39:00.000-07:002008-02-05T10:39:00.000-07:00Thanks for your suggestion on the pin guards.I nee...Thanks for your suggestion on the pin guards.<BR/>I need advice on another matter involving the pastry. I have a tendency to make my pastries a little healthier. Usually this would mean using replacing some percentage of the flour with wholewheat flour. Because of this substitution, I realised that the pastry comes out a bit dry and crumbly. Rolling the pastry becomes a bit difficult as well.<BR/>Any suggestions on how to overcome this problem?<BR/>Thanks.baby sayanghttps://www.blogger.com/profile/07795889341954945304noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-70018839552085446602008-02-04T15:11:00.000-07:002008-02-04T15:11:00.000-07:00yenpengi don't see them in bbb, perhaps you can ge...yenpeng<BR/><BR/>i don't see them in bbb, perhaps you can get them online<BR/><BR/>the guards are 1/2 inch and downwardsAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-85628648169154706632008-02-04T08:46:00.000-07:002008-02-04T08:46:00.000-07:00Where can I find rolling pin guards? Does it all...Where can I find rolling pin guards? Does it allow you to adjust the height of the pastry that you are rolling out? The only kitchenware store in my area in Bed Bath and Beyond.baby sayanghttps://www.blogger.com/profile/07795889341954945304noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-44627891648303055162008-02-04T08:31:00.000-07:002008-02-04T08:31:00.000-07:00yenpengusing the chopsticks is a good idea to get ...yenpeng<BR/><BR/>using the chopsticks is a good idea to get the pastry level, then reroll the dough again, slightly thinner and see if you like the thickness. i use the rolling pin guards and like to roll out small pieces of dough instead of a huge piece.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.com