Learn from us: Recipes Ketupat Nastar

Nastar Dough

Ingredients A :

• 250 g Palmboom^® Cake Margarine
• 75g Powdered Sugar
• 2 Egg Yolks

Ingredients B :

• 50g Powdered Milk
• 430g Medium-Protein Wheat Flour

Pineapple-Date Filling

Ingredients A :

• 500 g Grated Pineapple
• ½ tsp Salt
• 150 g Granulated Sugar

Ingredient B :

• 300 g Chopped Dates

Instructions :

Nastar Dough

1. Beat Ingredients A until well combined (about 2 minutes).
2. Add Ingredients B and mix well.
3. Divide the dough into:

• 150g of dough, coloured with egg yolk yellow.
• 680g of dough, coloured light green.

Pineapple-Date Filling

1. Cook the grated pineapple and salt until the liquid evaporates.
2. Add the granulated sugar and stir until the mixture thickens.
3. Add the chopped dates and mix until well combined.
4. Weigh the pineapple-date filling to 18g, then shape it into a ball.

Finishing :

1. Prepare the Ketupat Nastar mold.
2. Weigh the yellow dough to 5g, shape into a ball, and place it in the ketupat mold (press gently to form the ketupat shape).
3. Weigh the light green dough to 22g, fill it with 18g of pineapple-date filling, shape it into a ball, and place it on top of the yellow dough in the mold (press gently).
4. Press the dough inside the ketupat mold and remove it, forming the ketupat nastar.
5. Place the shaped ketupat nastar on a baking sheet greased with white butter or lined with baking paper.
6. Bake in a preheated oven at 130°C for 30 minutes, or until the bottom turns golden brown.
7. Lower the oven temperature to 100°C and bake for an additional 30 minutes, or until fully cooked.