Ong Lai

This is the Hokkien name for pineapple. There are so many types of Chinese New Year goodies, the 2 most expensive and popular are Pineapple tart and Kuih Bangkit. Both which I have tried to made, my conclusion … it’s back breaking.

The pineapple has to be cut up into small pieces (which I did it too finely), drained out the juice and cooked over slow fire for about 1 to 2 hours. Then there’s the dough … knead and flatten and cut and egg washed, worth the effort? I’m not too sure, come next year I may do it again when I forget the pain. I have a short memory!