{"id":8854,"date":"2020-05-13T18:56:40","date_gmt":"2020-05-13T23:56:40","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8854"},"modified":"2020-05-14T16:18:25","modified_gmt":"2020-05-14T21:18:25","slug":"these-little-things-called-nastar","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8854","title":{"rendered":"Nastar , Ananas Tarts"},"content":{"rendered":"\n

What is actually Nastar ? My American friends would wonder what is it ? They took a look at it and took a bite , all of them said it looks great , cute and petite and oh so yummy , mouth watering little cookies . Well , Nastar is Ananas Tarts . Ananas , i think is French for Pineapple . Indonesian calls it Nanas . Hence the word Nastar ( Ananas Tart ) Over 3 centuries Indonesia was occupied by the Dutch , and there were so many influenced over the 300 years in everything , including food and baked goods . <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

How does it taste like ? The best way to describe the flavor of this South East Asian sweet treats is like taking a bite of shortbread cookies , except with pineapple jam filling . Nastar ( also known as pineapple tarts ) was pretty much fancy cookies that i was only able to eat around holidays when i was younger . My mom never even made these little things , i guess i just found out couple hours ago , why she never bothered to make them . Don’t get me wrong , it is delicious sweet treats , it is special , they melt in your mouth type of cookies , and then the sweet pineapple jam .. especially if the jam itself is homemade , is really unbeatable . <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I think i knew why i am here , typing this entry , after spending hours of baking this cookies , annoyed \uf605 . Prepping to be exact , the baking was only 20-25 minutes , the prepping is another story . I like baking cookies but not as much baking bread . During holidays , we always bake cookies , tons of cookies , at least we used to . We bake mexican wedding cookies , cut out butter cookies , butter horns , etc Yes a lot of work of cutting and shaping , but nothing compared to this Asian sweet treats , Nastar . This was a lot more work . <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

I made the pineapple jam couple of days ago , it was easy obviously , just a lot of standing and stirring , there is another entry , on how to make your homemade pineapple jam<\/a> . And I was going to wait til weekend to bake this , but i chose to do it today . I had nothing to do this afternoon, figured , i might as well get this done . There i was standing and weighing and shaping the pineapple jam into small balls , weighed only 8 grams . And continued with making the cookie dough , the dough was easy to make . And afterwards , weighing and shaping the dough into another small balls , this time , about 11 grams size . I wasn’t complaining , i thought it was nothing to complain about . It was just fine , it’s like making mexican wedding cookies , except i was trying to be precise by weighing every single one of them .<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Then came the part to put the filling into the dough .. wrapping the pineapple jam with the dough balls . I had a hard time in the beginning and after 4 cookies shaped , i started to regret why am i doing this . Why did i choose to do this . It was basically a tedious job , that took a long time to make . And within 3 hours , guess how many i made ? This recipe only produce 60 cookies .. yes 60 freaking cookies ! It should have been 120 instead of 60 !! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

But anyway .. here it goes <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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Ingredients :<\/h4>\n\n\n\n
  • 263 grams unsalted butter , about 2 sticks plus 3 Tbsp butter , room temperature<\/li>
  • 75 grams sweet condensed milk ( i used eagle brand ) <\/li>
  • 1\/2 tsp salt <\/li>
  • 383 grams all purpose flour , sifted<\/li>
  • 2 egg yolks <\/li>
  • 525 grams pineapple jam ( if you do homemade , do it separate day and let it chill in the fridge until ready to be used ) <\/li>
  • 1 egg plus 1 tbsp milk to brush<\/li><\/ul>\n\n\n\n

    Direction :<\/h4>\n\n\n\n
    • In a mixing bowl , beat the butter and condensed milk until really light and fluffy , using paddle attachment , and high speed on the mixer for few minutes .<\/li>
    • Add the egg , one at a time until combine .<\/li>
    • Add the sifted flour and salt into the mixture . <\/li>
    • Mix with slow speed until combine . <\/li><\/ul>\n\n\n\n

      Shaping <\/h4>\n\n\n\n
      • When you’re ready to assemble the cookies , weigh the pineapple jam and shape it into small ball , about 8 grams each <\/li>
      • When the dough is ready , weigh and shape into 11 grams balls . <\/li>
      • I find it easier to flatten the dough without breaking or sticking to your hands by using plastic wrap . I would place the dough ball in between plastic wrap then flatten it out , and then i would place the jam on the cookie dough , and start wrapping it up . <\/li>
      • Roll the dough into smooth dough ball and place it on parchment paper , seam side down . Do the same with the rest <\/li>
      • Brush with egg yolks when you’re ready to bake . <\/li>
      • Bake at 325 F , about 20-25 minutes .<\/li>
      • Cool the cookies before tasting them or storing them .<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"

        What is actually Nastar ? My American friends would wonder what is it ? They took a look at it and took a bite , all of them said it looks great , cute and petite and oh so yummy , mouth watering little cookies . Well , Nastar is Ananas Tarts . Ananas , i think is French for Pineapple . Indonesian calls it Nanas . Hence the word Nastar ( Ananas Tart ) Over 3 centuries Indonesia was occupied by the Dutch , and there were so many influenced over the 300 years in everything , including food and baked goods . How does it taste like ? The best way to describe the flavor of this South East Asian sweet treats is like taking a bite of shortbread cookies , except with pineapple jam filling . Nastar ( also known as pineapple tarts ) was pretty much fancy cookies that i was only able to eat around holidays when i was younger . My mom never even made these little things , i guess i just found out couple hours ago , why she never bothered to make them . Don’t get me wrong , it is delicious sweet treats , it is special , they melt in your mouth type of cookies , and then the sweet pineapple jam .. especially if the jam itself is homemade , is really unbeatable . I think i knew why i am here , typing this entry , after spending hours of baking this cookies , annoyed \uf605 . Prepping to be exact , the baking was only 20-25 minutes , the prepping is another story . I like baking cookies but not as much baking bread . During holidays , we always bake cookies , tons of cookies , at least we used to . We bake mexican wedding cookies , cut out butter cookies , butter horns , etc Yes a lot of work of cutting and shaping , but nothing compared to this Asian sweet treats , Nastar . This was a lot more work . I made the pineapple jam couple of days ago , it was easy obviously , just a lot of standing and stirring , there is another entry , on how to make your homemade pineapple jam . And I was going to wait til weekend to bake this , but i chose to do it today . I had nothing to do this afternoon, figured , i might as well get this done . There i was standing and weighing and shaping the pineapple jam into small balls , weighed only 8 grams . And continued with making the cookie dough , the dough was easy to make . And afterwards , weighing and shaping the dough into another small balls , this time , about 11 grams size . I wasn’t complaining , i thought it was nothing to complain about . It was just fine , it’s like making mexican wedding cookies , except i was trying to be precise by weighing every single one of them . Then came the part to put the filling into the dough .. wrapping the pineapple jam with the dough balls . I had a hard time in the beginning and after 4 cookies shaped , i started to regret why am i doing this . Why did i choose to do this . It was basically a tedious job , that took a long time to make . And within 3 hours , guess how many i made ? This recipe only produce 60 cookies .. yes 60 freaking cookies ! It should have been 120 instead of 60 !! But anyway .. here it goes Ingredients : 263 grams unsalted butter , about 2 sticks plus 3 Tbsp butter , room temperature 75 grams sweet condensed milk ( i used eagle brand ) 1\/2 tsp salt 383 grams all purpose flour , sifted 2 egg yolks 525 grams pineapple jam ( if you do homemade , do it separate day and let it chill in the fridge until ready to be used ) 1 egg plus 1 tbsp milk to brush Direction : In a mixing bowl , beat the butter and condensed milk until really light and fluffy , using paddle attachment , and high speed on the mixer for few minutes . Add the egg , one at a time until combine . Add the sifted flour and salt into the mixture . Mix with slow speed until combine . Shaping When you’re ready to assemble the cookies , weigh the pineapple jam and shape it into small ball , about 8 grams each When the dough is ready , weigh and shape into 11 grams balls . I find it easier to flatten the dough without breaking or sticking to your hands by using plastic wrap . I would place the dough ball in between plastic wrap then flatten it out , and then i would place the jam on the cookie dough , and start wrapping it up . Roll the dough into smooth dough ball and place it on parchment paper , seam side down . Do the same with the rest Brush with egg yolks when you’re ready to bake . Bake at 325 F , about 20-25 minutes . Cool the cookies before tasting them or storing them .<\/p>\n","protected":false},"author":16,"featured_media":8862,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8854"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8854\/revisions"}],"predecessor-version":[{"id":8896,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8854\/revisions\/8896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8862"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}