Chinese New Year falls on next Friday (January 31), which is practically less than two weeks away.
I am sure many of you who celebrate the festivities have been busy with baking, shopping for new clothes, shoes, and getting ready for the big celebration.
This year, we will be celebrating Chinese New Year—the year of horse—here in Southern California.
Despite the fact that there are many Asians where I live, there isn’t a lot of festive moods around, unless I go shopping at Chinese food stores.
To embrace the happy and festive spirit of Chinese New Year, I have been baking up a storm in my kitchen, making pineapple tarts and other Chinese New Year goodies such as peanut cookies, mini spring rolls, etc.
Pineapple tart is my absolute favorite Chinese New Year cookies and every year I try new recipes, or continue to update and improve my pineapple tarts recipe.
One of the recipes I have always wanted to try is my friend’s Indochine Kitchen Pineapple Rolls recipe, or “nastar,” in Indonesian/Malay language.
I visited Indochine Kitchen in Medan, Indonesia, a couple of years ago and she is just a wonderful, sweet, and kind lady.
I told her that I wanted to buy some of her pineapple rolls if she were to sell them.
However, being so far away from Indonesia, I reckon that I just had to make my own.
A few months ago, I experimented with her recipe with great success.
I can assure you that her recipe is probably the BEST recipe that I have ever tried.
Her creation is pure perfection.
A few days ago, I attempted it the second time and even my super picky toddler loved them.
I have never seen pineapple rolls as beautiful as her creations.
Mine pale so much in comparison but they are utterly buttery, crumbly, and scrumptious.
I just couldn’t stop eating them and in no time they were gone.
I am going to summarize the pineapple rolls recipe here but please go to Indochine Kitchen for her detailed step-by-step recipe plus picture guide.
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