- 2-3 large Pineapples, grated and sieved from juice
- 1/2 Lemon, juice extracted
- 1 Cinnamon stick
- 2 Star anise
- 3 Cloves
- 200-250g Sugar, brown or caster
Every year nearing Chinese New Year, I will want to make this tart and eat during the festive season. And ever since I have learnt this recipe, I have refrained from buying from the commercial stores due to taste and the ingredients that they use. This paste is special as it is accustomed to my taste and my taste only. So the good thing with making your own paste is you get to decide how sour and sweet you want.
First, choose the pineapples that are riping soon, probably the lighter green ones. I will usually buy the Malaysian pineapples and not the Sarawak ones. Cut the skins and the eyes off and grate it. Sieve them through and put the juice aside for later. Put the grated pineapple and the pineapple juice in a pot for boiling. Add in the lemon juice and spices. Boil it until it is almost dry and add the juice that was put aside ladle by ladle until all juice has dried up. Add the sugar gradually and decide the taste you like. Do note that the pineapple paste will be less sweet when it has cooled so you should make it sweeter than you want it to be so that when it has cooled, it will be just nice for your taste.
By this time, the pineapple paste will already be golden brown. Store it in the fridge for use for Pineapple Tarts (See recipe here).