Made Khao Niew Ma Muang (Thai famous dessert) & served in mini buttery crispy tart shells. Fillings was blended sticky rice with coconut sauce, and mango cubes toppings. Aroi mak mak!
Ingredients: (makes 8 mini tarts size) 4.5cm x 2cm deep cups
Tart shell:
30g Butter
15g Icing Sugar
1/8 tsp Salt
10g Beaten Egg
60g All Purpose Flour
Step by Step to make tart shells:
1. Whisk softened butter with icing sugar and salt till pale and smooth.
2. Add in 10g of beaten egg.
3. Fold in the all purpose flour and combine into a smooth dough. Wrap the dough in a sheet of cling wrap. And refrigerate it for about 20 minutes.
4. Divide dough into 8 portions (about 14-15g each) and roll them into balls. Oil the moulds with some butter. Gently pressed and shape the dough into the tart mould evenly.
I'm using the tart presser. If you don't have it, just pressed with fingers.
5. Prick the base of the tart shell with a fork to create some ventilation holes for steam to escape.
6. Place the tart moulds in a baking tray, and bake in a preheated oven toaster at 180℃ for about 16-18 minutes, or till the tarts slightly brown. Top & bottom heat.
7. Remove tart shells out from the oven and let it cool down. Transfer to airtight containers to store.
Ingredients for sticky rice fillings:
40g Glutinous Rice (soaked for 4 hours)
15g Coconut Milk
1/2 pc Ripe & Sweet Mango
1 pc Pandan Leaves
2 tsp Water
1 tsp Sugar
pinch of Salt
Black Sesame Seeds
Ingredients for coconut sauce:
20g Coconut Milk
2 tsp Sugar
1/2 pc Pandan
Pinch of Salt
Method:
1. Wash glutinous rice and soak for 4 hours with enough water.
2. Then drain the rice and prepare to steam.
3. Place cut pandan leaves on the bottom of plate, then spread drained rice on the leaves.
4. Steam for 20 mins on high heat. Remove from steamer and discard the pandan leaves.
5. Pour coconut milk, sugar, salt and 2 tsp water into rice. Stir till well combine. Return to steamer and steam for another 15 mins.
To prepare coconut sauce:
Combine all ingredients in a small pan. Bring to a boil over low heat. Transfer to a bowl to cool down, discard away pandan leaves.
To serve:
1. Blend cooked rice with coconut sauce in a blender. Just a quick pulse will do. Do not over blend or it will turn into mochi. The purpose is to combine the coconut sauce with the rice so that it doesn't get watery when transfer to tart shells.
2. Cut mango into small cubes. Place some mango cubes into tart shells. Scoop some sticky rice into the tart shells. This part might get tricky as the rice is rather sticky. Use 2 teaspoons to slowly push them into the shells.
3. Top up with more mango cubes on the top and lastly sprinkle some black sesame seeds on the rice. It's done!!
Happy Cooking.
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