Cooking the pineapple filling. Choosing the right pineapple impacts taste. Here I used canned pineapple to save myself time doing the manual peeling and slicing of a fresh one.
Not yet done. Have to put it back on fire as the color is not the doneness I wanted.
Prepping the dry ingredients. Though measurement is not very sensitive here, it still affects the taste of your pastry.
This is how the doneness and color should be - amber. And no, I didn't put fish sauce. It just happened to be in the counter when I took the picture. Haha!
Rolling the dough. I used a syringe type nastar mould. Hubby said my fillings too little.
Finished product and the verdict - not bad for the first time! However the batter is too crumbly it breaks when I take it out from the baking paper.
Happy with my imperfect but yummy success!
Xiao!
