Ingredients

1.50 kg Pineapple, grated

125 grams Baking Stevia (I am using Natvia brand)

1 piece Cinnamon Stick

5 pieces Clove

Preparation

  1. Drain excess juice from grated pineapple. Place pineapple into a wok and cook under medium heat, stirring continuously.

  2. Add in reserved juice a little at a time, continue to stir to prevent sticking to the base.

  3. Add in cinnamon and clove to infuse flavour.

  4. Cook till dry and pastey. (This is important as the filling does not contain sugar which acts as a preservative to prevent bacteria and molds)

  5. Set aside to cool before forming into balls.