Selai Nenas Nastar (Pineapple Jam for Pineapple tarts) – Fresh pineapple is cooked and reduced to a very thick consistency and usually used to fill up Pineapple Tarts.
Pineapples were on sale few weeks ago and with 4 pineapples at home, I thought I would made a compote or what we usually selai nenas in Indonesia. They were easy to make but just need about one hour to get it to a thick consistency to be used in Kue Nastar (Pineapple Tarts) 😉
How do you pick a pineapple?
To be honest, I’m not an expert either. Usually you would be able to smell a nice pineapple aroma at its base. A stranger told me before that I should be albe to tug on one of the inner leaves. Those are the signs that the pineapple is ready.
Look at how much juice was squeezed out. This helps to reduce cooking time. All the cooking does is caramelizing the sugar to make it turn dark brown and to evaporate the liquid. My two kids were fighting for the juice!
The amount of juice that I squeezed out from the pineapple puree
The thickness of the pineapple jam is necessary when you are going to use it to make Kue Nastar. The jam is usually rolled into a ball and then wrapped with the dough.
After 30 minutes of cooking
After almost 45 minutes of cooking
Selai Nenas Nastar (Pineapple Jam for Pineapple tarts)
Ingredients
- 1 large pineapple about 650 grams
- 90 gr sugar or less if you prefer
- 1/2 Tbsp cinnamon powder
Instructions
- Trim off the top and bottom of the pineapple. Start trimming the sides and then trim off the "eyes". Slice the pineapple vertically and cut off the core. Cut into little pieces. Use a blender to roughly chopped it. Use a strainer and use the back of the fork to squeeze out the juice. This helps to cut down on cooking time. You can save the juice for drinking or other use
- In a large pot, put in the chopped pineapple, sugar, and cinnamon powder and cook over medium heat. Cook until they are dry, about 45 minutes. Store in glass container and let it cool down and store in refrigerator and it's good up to about 2 weeks
Notes
Check out this melt-in-the-mouth Kue Nastar (Pineapple Tarts). It’s a must for Chinese New Year.
Milena | Craft Beering says
January 23, 2018 at 11:26Seems easy enough! Now I won’t feel as intimidated:) I have heard a lot about the traditional pineapple tarts served around Chinese New Year and that you pretty much cannot celebrate without them. But as you point out, this jam can have multiple creative applications, I can see it pair well with certain cheeses and IPAs (lol), as well as be used as ingredient to various sauces for chicken or pork. Or like a glaze for grilled meat. Thank you for sharing how to make it!
Marvellina says
January 23, 2018 at 17:27I know you are going to work that IPAs wonder into anything 😉 and you are good at that!