Ingredients A
250gm buttercup
180gm castor sugar
Ingredients B
40gm coconut cream powder
370gm TOP unbleached flour ( I used PRIMA TOP flour)
30gm glutinous rice flour
Ingredients C
40gm egg yolks (from 2 small eggs)
1 tbsp pandan emulco/ or 1 tbsp pandan juice
a few drops of green colouring
1 tsp vanilla essence
Filling
140gm palm sugar/gula Melaka
2 tbsp water
a pinch of salt
Decoration
Hawaii Coconut Flakes
Beat butter with castor sugar until light and fluffy, add egg yolks, pandan paste, green colouring and vanilla essence. Beat using paddle until
fluffy, then add in Ingredients B. .
Mix well until it becomes a dough and firm to hold. Wrap the dough in a plastic
wrap and chill for 1 hr.
After an hour, flatten the dough using a rolling pin for
about I in thick. Cut using a tart cutter.
Bake for 25-30mins in preheated oven 150 C. Leave the tarts to cool.
Melt the palm sugar under low heat with water. Add a pinch of
salt as well. Close fire and immediately pour a tsp in the center of the cookie
as filling. If the syrup thickens, add a bit more water and cook on low heat
until it is in pouring consistency. Pour bit by bit in the center of the baked
tarts. While the sauce is still warm, top with coconut flakes. Leave to cool before storing in an airtight container.
Comments
Post a Comment