Place the grated pineapple (along with its natural juices) and the cinnamon stick into a wide, heavy-bottomed skillet or wok over medium heat.

Cook, stirring occasionally, until the liquid has almost entirely evaporated. This requires patience; rushing it on high heat will burn the fruit.

Once the mixture is dry, lower the heat and add the granulated sugar.

Continue to cook, stirring constantly, until the jam turns a dark golden-brown, caramelizes, and thickens into a sticky paste that holds its shape.

Remove from heat, discard the cinnamon stick, and let it cool completely. (Pro-tip: Make the jam a day ahead and store it in the fridge. Cold jam is much easier to roll into balls for filling.)

In a large mixing bowl, combine the room-temperature butter and sifted powdered sugar. Using a mixer on a low speed, beat them together just until pale and soft (about 1–2 minutes). Do not overmix.

Add the egg yolk and beat briefly just until incorporated.

Gradually fold in the sifted cake flour and cornstarch in three batches, using a spatula. Mix gently until a soft, pliable dough forms.

Preheat your oven to 150°C (300°F). Line a large baking tray with parchment paper.

Take about one teaspoon of dough and flatten it into a small disc in the palm of your hand.

Place a small, marble-sized portion of the cooled pineapple jam in the center.

Carefully fold the dough over the jam, sealing it completely so no jam is exposed.

To create the traditional jambu (rose apple) shape, gently pinch the top of the ball slightly so it tapers upward, resembling a small bell.

Gently press one whole clove (stem side down) into the top center of the tapered dough.

Arrange the shaped tarts on the prepared baking tray, leaving about an inch of space between them.

Bake in the preheated oven at 150°C (300°F) for 10 minutes. The dough should look pale but set.

Remove the tray from the oven and let the cookies cool down completely (at least 15–20 minutes).

Once the cookies are cool, use a soft pastry brush to gently apply the beaten egg yolk over the surface of each tart. Let the first coat dry for 5 minutes, then apply a second coat for a glossy finish.

Immediately after brushing the final coat, sprinkle a small pinch of grated cheese on top of each tart, nestling it slightly around the clove.

Return the tray to the oven and bake for another 15 to 20 minutes, or until the glaze turns a beautiful, rich golden brown.

Remove from the oven. The cookies will be very fragile while hot. Let them cool completely on the baking tray before transferring them to an airtight container.