Nastar

Nastar is an iconic Indonesian cookie with Dutch culinary influences (ananas and taartjes). It's characterized by a melt-in-the-mouth crunchy yet soft texture, with a sweet and slightly sour pineapple jam filling, creating a balanced flavor combination. Nastar is typically shaped into small balls and topped with egg yolk for a beautiful, shiny golden brown, making it a sought-after treat during Eid al-Fitr or other major celebrations.

INGREDIENTS

300 g Bunge FlexiBetter 3020 (bulk)

30 g Granulated Sugar (Powdered Sugar)

30 g Sweetened Condensed Milk

400 g Low-Protein Flour

30 g Corn

30 g RAP

2 Egg Yolks

Filling Ingredients

Pineapple Jam (Pineapple Filling) to taste

HOW TO MAKE

To make the base batter: Mix Bunge FlexiBetter 3020, powdered sugar, and sweetened condensed milk until well combined and white. Then, add the egg yolk and mix again until well combined.

Mixing Dry Ingredients: Add the flour, cornstarch, and RAP. Stir gently until all ingredients are well combined.

Resting the Dough: To make it easier to shape the dough and get the right texture, rest the dough in the refrigerator overnight.

Shaping: Weigh the skin dough and pineapple jam in a 2:1 ratio (e.g., if the skin dough is 10 grams, then the jam filling is 5 grams). Spoon the filling into the skin dough and shape into a neat ball.

Glaze: Brush the surface of the rolled dough with egg yolk for a shiny finish.

Baking: Bake the pineapple tart in an oven at 160°C until cooked, or about 12 minutes.