Prepare for a burst of tropical sunshine in every bite! These chewy pineapple cookies offer the perfect balance of sweet and tart, a delightful twist on a classic treat. Imagine the tender chewiness of a perfectly baked cookie, infused with the vibrant sweetness of pineapple and a hint of tangy zest. Forget everything you thought you knew about pineapple desserts; these cookies are a revelation, surprising and satisfying in equal measure. The juicy pineapple chunks provide a delightful textural contrast to the soft, buttery cookie dough, creating a truly unforgettable experience.
This recipe expertly blends the familiar comfort of a homemade cookie with the unexpected zing of pineapple. We've carefully crafted this recipe to ensure perfectly balanced flavors and a texture that's both chewy and satisfying. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own batch of these irresistible Chewy Pineapple Cookies.
Tools Needed
- Blender
- Bowl
- 8x8 inch, 2-inch deep pan
- Steamer or pot
- Knife or Scissors
Ingredients
- Pineapple: 350-450 grams
- Water: 100 ml
- Tapioca Flour
- Salt: ½ spoon
- Sugar
- Baking Powder
- Coconut Milk
- Oil
- Pandan Leaves
- Grated Coconut
- White Sesame
- Black Sesame
- Egg Yolk/Orange Food Coloring (optional)
Step-by-Step Instructions
Step 1. Prepare the Pineapple Mixture
- Peel and core the pineapple. The weight should be around 350-450 grams.
- Cut the pineapple into small pieces and blend with 100ml of water until smooth.
- Pour the blended pineapple into a bowl. Add tapioca flour, salt, sugar, and baking powder. Mix well until it has the consistency of pineapple juice.
- Add coconut milk and mix everything together.
- Taste and adjust sweetness as needed. Add orange or egg yolk for color if desired.
Step 2. Steam the Pineapple Cake
- Grease an 8x8 inch, 2-inch deep pan. Pour the mixture into the prepared pan.
- Prepare your steamer. Line the bottom of the pot with pandan leaves (optional) for fragrance.
- Place the pan in the steamer. Steam over medium-high heat for 20 minutes, covered. Check for doneness. If still slightly uncooked, steam for another 10 minutes (total 30 minutes).
Step 3. Cool and Prepare the Topping
- Remove from the steamer and let cool completely.
- While the cake cools, steam grated coconut with a little salt for about 5 minutes.
Step 4. Serve and Garnish
- Once cool, cut the cake into pieces using an oiled knife or scissors.
- Sprinkle with the steamed grated coconut, white sesame seeds, and black sesame seeds.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Adding baking powder increases deliciousness and softness, creating a chewy texture.
- Steaming the coconut prevents it from spoiling quickly.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Yes! Make sure to drain it well to avoid overly moist cookies. Consider adding a tablespoon or two of cornstarch to help absorb any excess moisture.
2. How do I store leftover pineapple cookies?
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They'll stay chewy longer if refrigerated.
These chewy pineapple cookies are the perfect blend of sweet and tart, offering a unique and delightful treat for any occasion. Their vibrant flavor and satisfying texture will leave you wanting more, making them a guaranteed crowd-pleaser. So grab your ingredients and get baking – your taste buds will thank you!