By Wilfred Pilo
KUCHING, Dec 10: Sitting quietly at one section of a coffeeshop, two Chinese women gently roll small balls of soft short-crust pastry on wooden paddles with fine grooves on them.
On their working table sits a big lump of a buttery, fluffy dough, and besides it are metal trays containing dozens of soft, small, golden brown balls.
This inquisitive writer asked the older woman what she was making, and she replied that she was making pineapple tarts.
She inquired if I’d like a taste. Taking one from a container containing finished tarts she baked earlier, she then gave it to me to try.
Just as soon as the tart made contact with my tongue, it began to melt into delicious buttery goodness, revealing at its centre, the distinct, piquant sweetness of cooked pineapple.
This writer can only describe the taste of the pineapple tart as ‘WOW’!
The woman, Ng Mow Moi, has been making pineapple tarts, or more specific Chinese Pineapple Tarts, for the last 15 years.
“I learned to make this soft melt-in-the-mouth texture Chinese Pineapple tart from a well-known baker in the city,” she revealed to this writer who spotted her while he was having a cup of coffee at the coffee shop.
“We make these cookies almost all year round, and more of it nearer festive seasons, especially now near Christmas and Chinese New Year,” she added.
She said that she would get more orders from Chinese customers because pineapple is associated with wealth and prosperity in Chinese culture.
“I will be busier in the coming months as my Chinese customers have already booked the tarts for their Chinese New Year celebration which is about two months away.
“But for now, most of these cookies I am making are for Christmas orders,” she explained.
Ng disclosed that she has regular and new customers from near and far in Sarawak.
“This is a very easy treat to make and very popular. I got the recipe from the baker, and over the years, I improved a lot,” she said.
“For my recipe, the ingredients are butter, flour and sugar for the pastry.
“Cooked and mashed pineapple with sugar formed into small balls are used as fillings,” she added.
“All these rolls later would be baked in an oven, and when done, we will cool them down and then put them in a container.
Ng said she would place 50 pineapple tarts inside a container and sell each container for RM25.
She said the tarts can last for several months in an airtight container if stored properly.
“If you like tarts, then it could finish faster. I suppose it is for eating not to displayed,” she jested.
Ng revealed she makes pineapple tarts as part her family’s eatery business.
“It is a lot of work like how we sell our food in the coffeeshop, but after more than 46 years in the business it just routine for us. It is a kind of family affair, and everybody is involved,” she shared.
Following in her grandmother’s footsteps is Ng’s granddaughter Gwenderly Lim Pei Ying.
“I help my grandmother when I am free. It is easy to do,” said the 14-year-old teenager.
Lim said she had been helping her grandmother for three years and she wants to be as good as her in years to come.
“I improved a lot over the last two years since I put my hand to it,” she smiled.
Ng said she does not mind her granddaughter helping her, and she is pleased that Lim is showing interest in developing baking skills.
“The more hands the better so that we can meet the deadline for our customers’ orders in time,” she said.
Pineapple tarts are a favourite festive treat and thanks to bakers like Ng and her granddaughter, these tarts are readily available all year round.
The next time you celebrate a festive occasion, remember to make room for the buttery soft melt-in-your-mouth pineapple tart, whether as something to serve to guests or for your own private stash.
Those interested to order pineapple tarts from Ng may contact her at 012-882 7318. — DayakDaily
