How to make Vegan Kue Nastar

Step 1

In a blender, blitz peeled pineapple with ground cloves and cinnamon to make a smooth purée.

Step 2

Simmer the pineapple purée over low heat for 30 minutes while stirring.

Step 3

Next, whisk the starch with a bit of cold water in a bowl until it's dissolved.

Step 4

Add in the slurry and whisk until the jam starts to thicken. Remove the jam from the heat, stir until glossy, and then refrigerate for 15 min.

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Step 5

Combine the flour with applesauce and nut butter in a bowl.

Step 6

Work the ingredients into a smooth, pliable, and slightly sticky dough.

Step 7

For each cookie, roll a 30g (1 oz) piece of dough into a ball and flatten it down to an 8 cm (3″) disc, keeping the edges thinner than the centre.

Step 8

Then, spoon 10g (0.3 oz) of cold pineapple jam in the centre of the dough wrapper.

Step 9

Finally, fold the dough edges over the filling and pinch them together to seal the cookie.

Step 10

Place the cookies seam side down on a baking tray and press down to give them a dome shape.

Step 11

Bake the cookies at 180°C (355°F) for 15 minutes and transfer them onto a wire rack to cool down.

Step 12

Once they are cold enough to handle, brush the cookies with maple.

Step 13

Finally, coat them with dry coconut flakes and enjoy.

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