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Chrysanthemum Flaky Tarts with Pineapple Fillings

Chrysanthemum Flaky Tarts with Pineapple Fillings

Ingredients A

  • For Water Skin:
  • 140g superfine flour
  • 20g icing sugar
  • ½ tsp salt
  • 50g butter
  • 50g water

Ingredients B

  • For Oil Skin:
  • 110g superfine flour
  • 30g ecoBrown’s Brown Rice Powder
  • 1tsp salt
  • 74g butter

Ingredients C

  • Fillings: 120-130g pineapple tart paste
  • Egg wash: 1 egg yolk, 20g milk, 1 tsp syrup


  • Mix ingredients from for water and oil skins separately in two bowls until combined. Cover with cling film and allow the dough to rest for 20 minutes.
  • Roll the dough into a long log and divide into six small, equal portions – 10g for water-skin, 5 g for oil-skin.
  • Flatten a portion of water dough and wrap in a piece of oil dough. Seal the edges. Place the dough seam side up and carefully roll dough into a thin sheet.
  • Roll up the dough lengthwise and chill for 10 minutes.
  • Carefully flatten the dough into a thin sheet and roll up widthwise to form a log. Repeat steps 3-5 until all dough balls have been used up.
  • Rest the logs for another 10 minutes and roll the dough lengthwise (the final roll). Cut the dough half and use as wraps.
  • Preheat oven to 165°C. And divide pineapple tart paste to small individual balls that weigh 4g each.
  • Lightly flatten the dough to thin round sheets and use to wrap pineapple fillings.
  • Seal the edges; place the dough seam side down, lightly flatten using your palm and make 6 small incisions on the edges (do not cut through the center)
  • Lightly tweak the incisions 180 degrees to reveal the pineapple paste inside. The tweaking process will form “petals” that resemble a flower.
  • Brush all “flowers” dough with egg wash and bake in oven for 40 minutes, until golden brown.
  • Note