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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Pineapple Rolls

Ingredients - Jam
  • 700 g grated pineapple, squeeze out excess juice
  • 300 g caster sugar
  • 2 pandan leaves, tied into a knot
  • 1/4 teaspoon ground mixed spice

Ingredients - Pastry
  • 250 g QBB
  • 50 g icing sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 350 g Top flour
  • 50 g corn flour
  • 1 egg yolk - for glazing
  • 1/4 teaspoon salt - for glazing
  • 1 teaspoon water - for glazing

  1. Place grated pineapple, sugar and pandan leaves in a heavy-bottomed saucepan and cook over moderate heat until it begins to boil.
  2. Add ground mixed spice and lower the heat, then continue to cook stirring all the time until mixture is almost dry and thick.
  3. Leave aside to cool. Roll into small balls about 2 cm diameter.

  1. Cream QBB and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.
  2. Sift Top flour and cornflour together and fold into the beaten QBB mixture to form a firm dough.
  3. Divide dough into 30 balls.
  4. Flatten a piece of dough and place a piece of the rolled pineapple jam ball in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll or cylinder.
  5. Place rolls on baking trays lined with non-stick baking paper.
  6. In a small bowl mix the egg yolk, salt and water together for the glaze.
  7. Brush the prepared glaze on the pineapple rolls with a pastry brush.
  8. Place in a preheated oven of 180� C or 375� F and bake for 20-25 minutes or until the rolls are pale golden brown.

Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 32 rolls

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