Recipe: Nastar (Ananasbolen)

nastar

Another Indonesian favourite, always there, festivities cookie, Nastar or also known as ananasbolen. Again, from the name we can conclude that this, along with kaastengels, is heavily influenced by Dutch colonialism periode. It is a dome shaped butter cookie with pineapple jam filling, hence the nanas (indonesian, dutch = ananas) or pineapple name. The key is how to make a good pineapple jam and I recommend that we make it ourself not ready bought from store.

Ingredients

  • 500 gr flour
  • 5 egg yolks
  • 100 gr icing sugar
  • 50 gr milk powder
  • 200 gr butter
  • 100 gr margarine

Pineapple Jam

  • 1 pineapple
  • 200 gr sugar
  • 1 tbsp butter

Topping

  • 2 egg yolks
  • 25 gr butter, melted and the leave in room temperature but do not let it freeze
  • Mix together the cool melted butter and egg yolks and beat them loosely

Cooking instructions

  1. Pineapple Jam: Make juice from the pineapple, without water.
  2. Cook the pineapple juice with high heat and stir until boils.
  3. Lower the heat of the stove into a medium heat, and then add sugar. Keep stirring until it thickens.
  4. Add 1 tbsp butter, keep stirring until it becomes sticky and can be mold into small rounded shape.
  5. Let the jam cooled until no longer steamy
  6. Cookie: Mix butter and margarine until smooth with a mixer for 5 minutes in low/medium speed.
  7. Add egg yolks and mix with spatula.
  8. Add icing sugar and milk powder, keep mixing until smooth and blended.
  9. Add flour one part by part, keep mixing until smooth.
  10. Set the dough aside and left in a cool dry place for half an hour or refrigerator with closed lid for 10 minutes.
  11. Preheat the oven 180 celcius
  12. Make small balls from the pineapple jam.
  13. Take small part of the cookie dough and flatten it, put pineapple ball inside, and the cover it with the dough. Place it on baking sheet.
  14. Brush the top of the cookie with topping mixture.
  15. Bake for about 30-45 minutes until golden brown.

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