Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 egg yolk
- 1/2 cup of pineapple jam
- 1/4 cup of desiccated coconut
Special equipment needed:
- Mixing bowl
- Electric mixer
- Rolling pin
- Cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, granulated sugar, and salt. Mix well.
3. Add the softened unsalted butter and egg yolk to the mixing bowl. Use an electric mixer to beat the mixture until it forms a dough.
4. Dust a clean surface with flour. Roll out the dough to a thickness of 1/4 inch.
5. Use a cookie cutter to cut out the dough into small circles.
6. Spoon a small amount of pineapple jam onto the center of each circle.
7. Fold the edges of the circle towards the center to create a small pouch. Pinch the edges together to seal the pouch.
8. Roll the pouches in desiccated coconut.
9. Place the pouches on the prepared baking sheet.
10. Bake the Kue Kochi Nanas in the preheated oven for 15-20 minutes, or until the edges are golden brown.
11. Remove the baking sheet from the oven and let the Kue Kochi Nanas cool for a few minutes.
12. Serve the Kue Kochi Nanas warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 24 pieces
Nutritional information:
Calories: 89
Fat: 5g
Carbohydrates: 10g
Protein: 1g
Sodium: 30mg
Sugar: 4g
Substitutions for ingredients:
- Pineapple jam can be substituted with any other fruit jam.
- Desiccated coconut can be substituted with shredded coconut.
Variations:
- Instead of pineapple jam, use strawberry jam or blueberry jam.
- Add chopped nuts to the dough for added texture.
Tips and tricks:
- Make sure the butter is softened before adding it to the mixing bowl.
- Use a small cookie cutter to create bite-sized Kue Kochi Nanas.
- Dust the cookie cutter with flour to prevent the dough from sticking.
Storage instructions:
Store the Kue Kochi Nanas in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the Kue Kochi Nanas, place them in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Arrange the Kue Kochi Nanas on a platter and sprinkle with extra desiccated coconut.
Garnishes:
Garnish with fresh fruit or mint leaves.
Pairings:
Pair with a hot cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water.
- If the dough is too sticky, add a tablespoon of flour.
Food safety advice:
Make sure the Kue Kochi Nanas are fully cooked before serving.
Food history:
Kue Kochi Nanas is a traditional Indonesian snack made with pineapple jam and coconut.
Flavor profiles:
Sweet, buttery, and tropical.
Serving suggestions:
Serve as a snack or dessert.
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Region: Indonesian