Make Your Own Nastar at Home - Soft, Sweet, and Addictive (Even if It's a Bit Too Much at First 😆)

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Make Your Own Nastar at Home_{Soft, Sweet, and Addictive (Even if It's a Bit Too Much at First 😆)}

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Hello, Hive friends!

Yesterday I tried making nastar at home. Usually I just eat them, right? Well, this time I actually got my hands dirty and made them from scratch. And it turns out it’s super easy once you know the tricks… though, to be honest, my first batch turned out monster-sized, aka way too big 😂. But that’s okay, hihii what matters is the taste is amazing and it makes me proud. 😎

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INGREDIENTS NEEDED

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HOW TO MAKE IT

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Step 1: Let’s Make Homemade Pineapple Jam

• First ... Peel the pineapples, wash them thoroughly, then grate them until smooth.
• Prepare a pot and cook the grated pineapple with granulated sugar over medium heat.
• Stir continuously until the liquid reduces and becomes a thick, golden pineapple jam.
• Let it cool .. Then shape into small balls (I failed here because I made the balls too big, so the nastar turned out super jumbo😂).

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Step 2: Make The Dough

• Prepare the margarine and mix it, then add the room butter and powdered sugar. Beat briefly, don't overmix, as the mixture won't spread during baking.
• Add the egg yolks one by one and mix well.
• After that, add the sifted flour and powdered milk. Stir using a spatula or directly by hand until smooth, make sure your hands are clean, guys!

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Step 3: Shape & Fill

Take a small amount of dough, flatten it in your hand, add pineapple jam filling, seal tightly, and roll into a ball. Here, I got a bit carried away—thinking “to finish quickly,” but all the nastar ended up as big as soccer balls 😆.

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Step 4: Apply A Beautiful Glaze

Mix egg yolk, oil, and yellow food coloring. Brush a thin layer over the nastar. Want a more glowing finish? Brush twice or more. Don't forget to grease the baking pan with margarine so the dough doesn't stick.

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Step 5: Bake Until Done

And here comes ... The most important step! Yuhuuu ... Reheat the oven to 150 - 160°C, bake for approximately 30 minutes, until cooked through and golden brown, right? And don't forget to check occasionally to prevent burning, okay?!

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TIPS TO AVOID MONSTER-SIZED NASTAR

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• Don’t overmix the dough; just mix until smooth.
• The pineapple jam must be dry to prevent leakage.
• Don’t overfill the shape (learn from me, okay 😆).

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Honestly .... I’m really happy even though the result isn’t perfect. Because from that “size failure,” I learned a little trick that makes the nastar neater in the next attempt. The kitchen is lively, the heart is happy, and the stomach is full, haha. And that’s what makes cooking at home have its own story. So… for those of you who are afraid of failing, relax, it’s actually fun if there’s a little drama in the kitchen!

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_{Thank you for reading my blog and see you in the next post ❣️}

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Original and AI free
Image(s) in this post are my own
Cover made in Canva

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Best Regards,

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Discord: tina_agustiin

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