Warattaya Smith of @loveslittlekitchen shows us a delicious new spin on a classic Thai dessert
I used butterfly pea flower dye for my tarts to add a nice blue colour but you can also use pandan for green or keep it as is. I love these in a bite sized tart as they are great for parties and kids love them.- Warattaya Smith
Sweet Mango and sticky rice with coconut sauce always reminds me of home and is a popular dessert in Thailand.
I used butterfly pea flower dye for my tarts to add a nice blue colour but you can also use pandan for green or keep it as is.
I love these in a bite sized tart as they are great for parties and kids love them.
You can get a pre-made tart but I love to make my own.
Ingredients
For the sticky rice:
- 500 grams glutinous rice/sticky rice
- 300 grams coconut cream
- 200 grams sugar
- 1 tsp salt
Method:
- Soak rice in cold water for at least 5 hours then steam for 30 min
- Heat and mix rest of ingredients.
- After mixed, place a lid and stir every 10 minutes for 30 minutes.
- Sweet yellow mangoes
- For the coconut cream topping
- 150 grams. coconut cream
- 1/4 tsp. salt
- ½ tsp corn starch
Method: mix in pot and stir on low heat until thickened.
For the tart
- 140 grams all purpose flour
- 40 grams icing sugar
- 95 grams unsalted butter
- ½ mixed egg
Method:
Step 2. Place onto work bench and kneed together. Form into a disc cover with plastic wrap and place in fridge for 1 hour
Step 3. Place into workbench and flatten with rolling pin till about 3/4cm deep.
Step 4. Cut the pastry and press into tart mould. Use fork to press into the bottom then back into fridge for 30 minutes or freezer until firm.
Step 5. Preheat oven 175C
Step 6. Place tarts onto baking tray with non-stick paper and bake for 20 minutes or until golden.
