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.
{{percentage}}% OFF | CODE: {{code}}
{{/ items}} {{^ items}} {{/ items}}1500 Calorie Weight-Loss Meal Plan
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.