Nastar Crispy

Name: Nastar Crispy
Yield: 1
Ingredients: 250.0g Margarine; 3.0pc Egg Yolk; 150.0g Icing Sugar; 1.0pc Egg White; 50.0g Knorr Potato Flakes 500g; 350.0g Low-Protein Wheat Flour; 1.0tbsp Corn Flour; 1.0tbsp Milk Powder; 2.0pc Egg Yolk; 1.0tbsp Margarine; 0.0g Egg Yellow Food Colouring; 1.0tsp Sweetened Condensed Milk; 1.0pc Pineapple, blended; 1.0tbsp Granulated Sugar; 2.0pc Cloves; 2.0tbsp Cake Margarine

As well as opor and ketupat, Nastar is mandatory every Eid Mubarak day. With the crunchy taste and soft pineapple jam filling, Nastar will cheer up family in togetherness.

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Make the Dough

Margarine 250.0 g
Egg Yolk 3.0 pc
Icing Sugar 150.0 g
Egg White 1.0 pc
Knorr Potato Flakes 500g 50.0 g
Low-Protein Wheat Flour 350.0 g
Corn Flour 1.0 tbsp
Milk Powder 1.0 tbsp

Make the Nastar

Egg Yolk 2.0 pc
Margarine 1.0 tbsp
Egg Yellow Food Colouring
Sweetened Condensed Milk 1.0 tsp
Pineapple, blended 1.0 pc
Granulated Sugar 1.0 tbsp
Cloves 2.0 pc
Cake Margarine 2.0 tbsp

Bakery & Pastry

Sides / Snacks

Margarine & Shortening

As well as opor and ketupat, Nastar is mandatory every Eid Mubarak day. With the crunchy taste and soft pineapple jam filling, Nastar will cheer up family in togetherness.

...

Preparation

Make the Dough
- Whisk margarine, egg yolk, icing sugar, egg white and potato until the mixture is “halfway fluffy”. Add wheat flour, corn flour and milk powder. Whisk evenly. Mix well.
- Let the mixture rest for 15 minutes until it settles well.
Make the Nastar
- Fill with pineapple filling (pineapple, sugar, cloves and cake margarine) and shape the tarts as you like.
- Bake them in the oven at 160°C until ¾ cooked.
- Then glaze (egg yolk, egg white, margarine, food colouring, condensed milk) the tarts twice. Let them dry, then bake them again at a high heat (oven temperature at 180°C) until golden.