Name: Tangerine Pie—Caramelized Pineapple Turnovers
Yield: Makes 5 1/2 dozen turnovers
Ingredients: 2 small pineapples, peeled, cored, and finely diced; 1 cup plus 2 tablespoons (6 1/3 ounces/180 grams) crushed palm sugar; 1 cinnamon stick; 1/8 teaspoon salt; 2 cups (10 3/8 ounces/300 grams) all-purpose flour, plus more for rolling; 1/3 cup plus 2 tablespoons (1 3/4 ounces/50 grams) custard powder; 1 tablespoon dried milk powder; 3/4 cup plus 1 1/2 teaspoons (6 3/8 ounces/180 grams) unsalted butter, at room temperature; 2/3 cup (2 1/2 ounces/70 grams) confectioners' sugar; 1 teaspoon salt; 1 large egg; 3 large egg yolks, beaten; 66 whole cloves, optional

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Tangerine PieCaramelized Pineapple TurnoversPate Eng

Just to clarify—there are no tangerines in this recipe and it doesn't look like a pie. But it's still delicious. In Singapore, these turnovers, also known as kuey taht, are a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (tangerine is a homonym for "gold" in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing: thus its crackly orange egg yolk wash and clever little clove on top.

CHEF'S TIP: Don't eat the cloves. They are only a decorative touch, and biting into one will definitely be a shock to your palate.

Recipe notes

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