PHOTOS FROM THE GROUND: Ushering in prosperity with pineapple tarts
by Najeer Yusof
THE pineapple tart is an iconic pastry that is found in many Chinese homes during the Lunar New Year. The term for pineapple in several Chinese dialects, such as ong lai in Hokkien and wong lai in Cantonese, sounds similar to the arrival of prosperity. Making the buttery pastry, which comes with a dollop of pineapple jam on top, has been a part of Mr Wei Chan’s family business for 33 years.
The 45-year-old is the current owner of Pine Garden Bakery, a heartland bakery that specialises in handmade cakes and baked goods. He is from the second generation of a line of family members who ran the bakery before him. His mother, a former seamstress, decided to open the bakery with a few relatives after realising that her tailoring business was not doing well. The recipe of pineapple tarts was passed down from her mother, Mr Chan’s grandmother. Although Mr Chan has made minor alterations to the recipe to make the tarts softer, he has retained the gist of it and still has the tarts handmade.
The pineapple tarts are made only during the Chinese New Year period and the preparations begin about a month and a half in advance. Here’s how the tarts are made:
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Featured image by Najeer Yusof.
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