Chinese new year 2017
Its that time of the year again. The annual endeavor to make my favorite Chinese new year treat, pineapple tarts. This year, I did both open faced tarts and pineapple shaped ones made to look like pineapples, using guidelines from Mrs Leong's cookbook.
The pineapple filling was spiced up with Star Anise, Cinnamon and Cloves. There is a huge difference between homemade filling and store bought ones. Like what a noted baker said, good bread is difficult to find in a store, but easy to make at home. This hold true for me as far as pineapple tarts are concerned. In Singapore, it is unbelievably expensive to buy commercially made ones and yet, it just doesn't taste good as home made.