Recipe for Pineapple Tart Paste

Ingredients
100g of sugar to one pineapple (need about 6 pineapples - but can spilt into batches)
1 stick of cinnamon, 1 star anise and a few cloves (for each batch of grated pineapples)

Method
1. Grate the pineapple and keep the juice.
2. Boil pineapple and juice on high heat with cinnamon, star anise and cloves, until it is almost dry (don't let it get burnt).
3. Add in sugar and stir continuously over LOW heat to prevent burning, until it dries up into a wet paste.
3. Cool the jam down and keep it in the fridge for one night to dry it sufficiently to be rolled into balls for filling of the tarts.

Tips
1. Get unripe pineapples to get the tarty (sour) taste. If you like it sweeter, add 20g extra per pineapple. If using sweet Sarawak's pineapples, test before adding sugar, you may need less.
2. If fruit stalls are available, get the ready cut ones if you want less hassle to cut and clean the pineapples. Tell them you want the local ones and not so ripe ones. I rather pay a bit more than to clean up after the mess and with sore and cut hands (i tend to be rather clumsy and accidental prone). Note: I was just told that the fruitseller in the wet market does the peeling of the fruit, and will cost only about 70 cents per peeled pineapple.
3. Grate the pineapple and save the cores. Don't grate the cores as well as it will add lots of hard fibres in your paste! Juice the cores (squeeze if you want less work) to obtain the juice and add to the grated pineapples.
4. I use a non-stick pans to do the frying, so if using otherwise, you have to cook it over medium heat and keep stirring.
5. Make sure the cooking utensils are FREE of residual oil. Any residual oil from previous cooking will make your pineapple paste taste rancid!