Step 1

Remove skin, the core and seeds of 1 kg winter melon. Cut into big chunks.

Step 2

Cook the winter melon in a pot of boiling water until softened and translucent, About 10-15 minutes. Drain off the water.

Step 3

Grate (using a food processor with grating blade or manually) the cooked winter melon. The texture will be similar to purée. Transfer the puree into a muslim cloth or cheese cloth.

Step 4

Squeeze out the winter melon juice as much as possible.

Step 5

Set aside both the winter melon juice and the winter melon purée.

Step 6

Remove skin, top, bottom, the inedible 'eyes', and core of 1 kg pineapple.

Step 7

Cut pineapples into smaller pieces. Grate in food processor or manually until pineapple chunks become fine pieces of pineapple, but not until it turns completely puréed.

Step 8

Transfer the grated pineapple into a muslim cloth or cheese cloth. Squeeze out the pineapple juice and set aside both the pineapple juice and the grated pineapple.

Step 9

Add the pineapple juice and winter melon juice to a large base non stick pan. Add 2 tbsp Demerara unrefined cane sugar and 2 tbsp honey. Stir and let it boil on high heat and reduce to half.

Step 10

Add the grated pineapple and winter melon purée. Stir to mix well, bring to a full boil and let the juice reduce to 10%.Then reduce the heat to simmering.

Step 11

The jam will thicken and liquid will reduce. Stir frequently to prevent from being burnt. Continuously stir the jam over low heat until thickened and there is no visible sign of liquid. Turn off the heat. Allow the jam to cool completely.

Step 12

Cut chilled 160 g unsalted butter into small cubes (about 1.5cm) and chill in fridge until ready to use.

Step 13

Add 200 g plain flour, 25 g corn starch , 50 g Stevia sweetener, 1/4 tsp fine salt into a food mixer with paddle attachment. Mix on low speed for a few seconds.

Step 14

Add chilled butter cubes to mixed flours and beat on low speed until mixture turns sandy.

Step 15

Separate 2 egg yolks and beat the egg yolks. Add the beaten egg yolks into the mixture and beat on low speed until a consistent dough is formed. Do not overbeat.

Step 16

Remove dough from mixing bowl and shape into a ball. Wrap in cling wrap and let rest in fridge for 30 minutes.

Step 17

Roll into balls 20g jam and 30g dough. Keep covered in cling wrap to prevent drying out. Note: I am using a 50g mould.

Step 18

Make a hole in the middle of the dough ball, place jam in, gently push the edge of the dough to cover the jam completely. Roll into a round shape.

Step 19

Press the pineapple cake into the mould using your palm or a cookie press (if you have one).Note: I am using a 50g mould in this recipe, it comes in 6 cavities in a block. My preference is to use individual rectangular mould like these as it comes with a cookie press and also I can flip the cakes in the mould easily.

Step 20

Bake in pre-heat oven at 170C / 338F (convection oven) or 180C / 356F (conventional oven) for 10-15 minutes, until golden brown.After 10 minutes of baking, remove from oven and quickly flip the pineapple cakes over and continue to bake for another 2-5 minutes until it's golden brown.

Step 21

Allow the pineapple cakes to cool for about 15-30 minutes on the baking sheet before removing the mould. Let it cool completely before storing in air-tight containers.Best served 24 hours later to let the flavour develop.