"Just to clarify, there are no tangerines in this dessert, nor does it look like a pie! Kuey tarts translates to pineapple tarts. In Singapore, this is a highly-prized gift for Chinese New Year. Traditionally, people give away fresh tangerines, a homonym for “gold” in Chinese. When Western-style baked goods were introduced, this round turnover was created to resemble the real thing, with its crackly orange egg yolk wash and clever little clove garnish on top.
Some tips: Don’t eat the clove! It is only a decorative touch and will definitely ruin your tasting experience. And be sure to roll the dough thinly. The dough’s primary purpose is to encase the filling."
Recipe by Pichet Ong. Photo by
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|Serving Size: 1 Serving (877g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 215 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 209.9mg||65 %|
|Sodium 347.4mg||12 %|
|Potassium 1731.1mg||46 %|
|Total Carbohydrate 139g||41 %|
|Dietary Fiber 40.2g||161 %|
|Sugars, other 98.8g|
|Protein 13.2g||19 %|
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Calories per serving: 672
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