This little morsels of sweet, fragrant (thanks to that tiny little bud called clove), and exotic flavor of Indonesian mini cookies are truly moreish. After few attempts, and tried so many recipes from internet without any success, I finally able to make it using my own basic pastry base, and feel pretty satisfied with the result. It is not difficult to make, but it does take a bit of time to make pineapple jam, and to shape them into nice roundish ball. Hope you will like it.
Kue Nastar, Indonesian Pineapple Cookies
makes 28 to 29 small cookies
For pineapple jam
550 grams pineapple chunks (from 1 large fresh, peeled, and cored pineapple)
75 grams sugar
254 grams all-purposed unbleached flour
65 grams confectioner's sugar
1/4 tsp salt
4 oz unsalted butter, cut into large chunks
zest 1 large orange
2 egg yolks
2 tbs milk
For egg wash
1 egg yolk
1 tsp milk
Additional ingredient : 28 - 29 cloves
Puree pineapple chunks using food processor or a blender. Transfer to sauce pan, add sugar, then cook on a medium heat until all liquid has evaporated. Lower the heat to low, continue to cook until its thicken and a little drier then the consistency of regular jam. Remove from the heat, cool completely. Scoop out about 6 grams, and make a round ball, place it on a plate. repeat with remaining jam. Set aside
Place pastry ingredients in a food processor, pulse a few seconds until it is starting to come together. Take about 16 grams of dough, flatten it, place pineapple round in the center. Enclose the filling, form into round ball. Arrange neatly on a baking sheet. Repeat until all dough and jams have been used up.
Cover the sheet with plastic wrap, refrigerate for an hour, or overnight.
Preheat oven to 350 degrees F.
In a small bowl, whisk the yolk and milk together.
Brush each cookie with egg wash, then top with clove if desire. Bake in the center oven for 15 to 20 minutes, or until golden to your liking. Cool completely before serving.