For one thing, this recipe gives quantities to make 100, which sounded at least five times more than I wanted! It was difficult to divide the recipe that much though (eg it uses two egg yolks) and I also got a bit confused by the quantity of pineapple needed; two whole pineapples should be 3.5kg, meaning one is 1,750 grams - but after I sliced up one whole pineapple I only had about 800g. But in the end I had a lot of pineapple left over!
I halved the quantity of the dough but found it really didn't go far. My pineapple was still quite moist and not a sticky ball like in the picture, so I needed quite a lot of cookie dough to go around it. So I ended up with about a dozen large cookies when according to the recipe I should have had about 50!
I also found it quite hard to get the pineapple to stay inside as it was so moist and I ended up making a few cookies thumbprint style with the pineapple on top, which worked quite well.
The cookie dough wasn't particularly sweet and had quite a milky flavour, from the condensed milk; it went well with the sweet yet sharp pineapple in the middle but I'm afraid to say I'd rather have a chocolate chip cookie any day! Still, this was an interesting experiment - I enjoy making dishes from different cultures. I'd be interested to hear the thoughts of anyone who has made this recipe or eaten Malaysian pineapple cookies before!
I'm entering this into Formula 1 Foods, the blog challenge I host related to the Grand Prix races as this weekend it is taking place in Malaysia.
I'm also sharing this with Tea Time Treats, hosted by Janie at the Hedgecombers and Karen at Lavender and Lovage, as their theme this month is biscuits and cookies.