This is probably one of my favorite Indonesian snacks. Pineapple Nastar. If you had asked me last year if I would ever make this myself, I would probably have told you that it would never be possible. I wouldn’t even know where to start! And yet here I am, with my first-try home-made Nastar.
Since I used whole wheat flour, the dough became quite dry and crumbly, especially after some time. It was an easy fix though, I just mixed small batches of dough with olive oil and then it was fine.
Note for next time: less flour.
🍍 1 pineapple, grated (for paste)
🍍 1 tbsp brown sugar (for paste)
🍍 250 gr butter
🍍 200 gr whole wheat flour
🍍 130 gr corn flour (maizena)
🍍 100 gr powdered milk
🍍 50 gr brown sugar
🍍 3 egg yolk
🍍 1 tsp vanilla essence
🍍 Pinch of salt
Part 1 Pineapple paste
Grate pineapple and cook on medium-low fire until the water evaporates and it becomes a thick paste. Add 1 tbsp brown sugar and allow it to caramelize. Set aside and let cool. Form it into small balls, appx 1 cm in diameter.
Part 2 Dough
1. In a pot, mix together the flours, milk powder, and a pinch of salt. Sieve well.
2. Stir together the butter, sugar, and vanilla essence until well-mixed. There is no need to overdo this.
2. Add 2 egg yolks one by one, and stir until well-mixed.
3. Gradually add the flour mixture until the dough feels just right. It should be hard and soft enough that it can be shaped without breaking (I used my hands in the end). Part 3 Making the Nastar
Take a part of the dough and flatten it (like a pizza). Place the pineapple ball inside, and close it.
Bake at 150C for 15 minutes. While baking, mix 1 egg yolk with 1/2 tsp of honey.
Remove the tray from the oven and apply the egg yolk mixture on the top of the Nastar.
Bake for another 15 minutes or until golden.
Allow it to cool down and enjoy.
I was able to make 40 nastar balls with this recipe. We finished it in 3 days.
The excess I turned into boats and added some chocolate chips later on. Yummm… Pro-tip: I browsed through a lot of recipes, and some add cloves and/or cinnamon sticks when cooking the pineapple. Maybe next time 🙂