Ingredients: Pineapple, Sugar.

Perishability: Shelf-stable (ambient storage)

Specs
Package Size	1 kg
Quantity	10 PKT / Carton
Shipping Weight (per carton)	10 kg
Features	Pineapple Vegan
Type	Jam & Filling
Origin Country	Thailand
Certification	Halal certified

Once opened, keep refrigerated.

Try it this way: Pineapple Tart (serving size: 50 pieces)

Ingredients:

Crust

• 140g All Purpose Flour
• 20g Milk Powder
• 20g Custard Powder
• 30g Corn Flour
• 1/2 tsp Baking Powder
• 125g Softened Salted Butter
• 35g Icing Sugar
• 20g Evaporated Milk
• 1 Egg Yolk (room temperature)
• 1/2 tsp Vanilla Extract

Pineapple Jam

• 450g Pineapple Paste (9g X 50 pieces)

Egg Wash

• 1 Egg Yolk + 1 tbsp Milk

Steps:

1. Roll 9 grams of pineapple jam into a ball and set aside. Prepare 50 pieces.
2. Combine all dry ingredients in a bowl and mix well.
3. Beat butter and icing sugar on high speed until pale and fluffy. Add egg yolk and vanilla, mix well, then add evaporated milk and beat until combined. Scrape the bowl as needed.
4. Gently mix in dry ingredients until no dry flour remains. Dough should not stick to your fingers. Chill for 15 minutes for easier handling.
5. Use a pineapple cookie press to press out the dough. Jagged section facing down. Place a pineapple jam ball on the pressed dough. Roll the dough over the pineapple jam ball. Use a scraper to cut excess dough.
   (Quick tip: Suggest to put only half so that it is easier to press out.)
6. Brush with egg wash.
7. Preheat oven to 170°C. Bake for 30–35 minutes. Turn the tray if not evenly baked.
8. Bake until golden brown.
9. Let it cool down completely, then keep it in an airtight container.

Source from: Ruyi (https://ruyiasianrecipes.com/best-pineapple-tart-recipe-黄梨饼/)