The pineapple tarts may have originated as a result of Portuguese influence in the 16th century, when the Portuguese Empire introduced the pineapple, a South American fruit, to Asia, specifically the Malay Peninsula. In Hokkien dialect, the word "pineapple" is pronounced "Ong Lai." Ong is the Chinese word for "prosperity," and Lai is the Chinese word for "to come" or "to arrive." As a result, "Ong Lai" means "prosperity has arrived." During the Chinese New Year, people eat Pineapple Jam Tarts in the hopes of gaining good fortune and wealth.
Pineapple cakes, pineapple shortcakes, pineapple cookies, and pineapple tarts are all names for the same thing. They are ABSOLUTELY delicious and the most AMAZING cookie ever, regardless of their name. The pineapple jam filling is made from young, juicy pineapple that has been cooked and reduced to a golden color. There are no words to explain how delicious they are. In the tropics, our homemade pineapple jam recipe lasts between 7-10 weeks at room temperature, and a few months in the freezer. A small amount of milk powder can aid in the melting process, but this is optional since some people hate the taste of milk.
Traditional pineapple tarts with flaky, crispy pastry that melts in the mouth and delicious pineapple jam are sold in abundance during the festive seasons, especially Chinese New Year. In Malacca, where these tarts are very common, homemade pineapple jam is used. The best treats during Chinese New Year are homemade traditional pineapple tarts. They're turned into bite-size pastries and filled with homemade pineapple jam. Another choice is to use puff pastry to wrap the pineapple jam in. The best pineapple tart has a soft, crumbly dough that retains the pineapple jam but melts in your mouth. The pineapple jelly can also contribute to the tart's sweetness.