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Make the Dough

  • Margarine 250.0 g
  • Egg Yolk 3.0 pc
  • Icing Sugar 150.0 g
  • Egg White 1.0 pc
  • Knorr Potato Flakes 500g 50.0 g
  • Low-Protein Wheat Flour 350.0 g
  • Corn Flour 1.0 tbsp
  • Milk Powder 1.0 tbsp

Make the Nastar

  • Egg Yolk 2.0 pc
  • Margarine 1.0 tbsp
  • Egg Yellow Food Colouring
  • Sweetened Condensed Milk 1.0 tsp
  • Pineapple, blended 1.0 pc
  • Granulated Sugar 1.0 tbsp
  • Cloves 2.0 pc
  • Cake Margarine 2.0 tbsp

As well as opor and ketupat, Nastar is mandatory every Eid Mubarak day. With the crunchy taste and soft pineapple jam filling, Nastar will cheer up family in togetherness.



  1. Make the Dough

    • Whisk margarine, egg yolk, icing sugar, egg white and potato until the mixture is “halfway fluffy”. Add wheat flour, corn flour and milk powder. Whisk evenly. Mix well.
    • Let the mixture rest for 15 minutes until it settles well.
  2. Make the Nastar

    • Fill with pineapple filling (pineapple, sugar, cloves and cake margarine) and shape the tarts as you like.
    • Bake them in the oven at 160°C until ¾ cooked.
    • Then glaze (egg yolk, egg white, margarine, food colouring, condensed milk) the tarts twice. Let them dry, then bake them again at a high heat (oven temperature at 180°C) until golden.