■ 160g|1 cup caster sugar

■ 80g|3oz pine nuts, reserve 30 for decoration

■ 4 tablespoons of water

■ 2 egg yolks

■ 2 egg white, whisked till stiff

■ 1/2 cup|45g of glutinous rice flour

■ 1/2 cup|60g of plain flour

■ equipment: mini-muffin baking tray


1. Pre-heat the oven to 160˚C|320˚F.

2. Reserving 32 pine nuts for decoration, grind the pine nuts to powder with a mortar and pestle, or electric blender, and place in a mixing bowl.

3. Mix the sugar in a small pan with 4 tablespoons of water and gently heat to liquify. Pour the sugar over the ground pine nuts and blend in by hand.

4. Mix the egg yolks, the glutinous rice flour and flour into the pine nuts.

5. Whisk the egg whites to stiff peaks and fold through the pine nut mix.

6. Spoon the mixture into the mini-moulds to just below the tray top and top each cake with 2 whole pine nuts.

7. Bake the cakes in the pre-heated oven for 15 minutes. Let the cakes cool in the tray for a few minutes before gently removing. Place on a rack to cool completely.


1 serving (of 18): 111 calories, 4g fat (0.4g saturated fat), 20mg cholesterol, 10mg sodium, 17.9g carbohydrates (10.2g sugars, 0.5g fibre), protein 2g.

Pine Nut Tea Cakes|Bolinhos de Pinhão from Macau

Macao Little Pine Nut Cake Recipe

Bolinhos de Pinhão

Prep: 15m | Cook: 25m |Yield: 16

Little not-too-sweet pine nut cakes with a chewy centre

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.