Thai · Dessert
Sticky Rice Coconut Pie
A Thai-inspired twist on classic sticky rice and coconut dessert, baked into a buttery shortcrust shell. Steamed glutinous rice is folded into a silky coconut custard, baked until just set, and finished with toasted coconut for crunch and nutty depth.
$1
35 minsPrep
35 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
484Calories
7.2gProtein
29.6gFat
49.6gCarbs
15.3gSugar
1.9gFiber
521mgSodium
85mgChol
21.9gSat Fat
214mgPotassium
25mgCalcium
2.5mgIron
0.1mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Steam the sticky rice (soaked beforehand) for about 25 minutes until tender and slightly translucent, then set aside to cool slightly.
2
Make the pastry
rub cold cubed butter into the all-purpose flour, glutinous rice flour and salt until it resembles coarse breadcrumbs, then bind with iced water into a dough.
3
Wrap the dough and chill for 30 minutes, then roll out thinly and line 2 x 8cm individual tart tins, trimming the edges and pricking the bases with a fork.
4
Blind-bake the pastry cases at 190C for 10 minutes until pale gold, then remove and lower the oven to 170C.
5
Whisk the coconut milk, coconut cream, sugar and beaten egg with the pinch of salt until smooth, then fold in the cooled steamed sticky rice.
6
Divide the sticky rice custard filling evenly between the two baked pastry cases.
7
Bake at 170C for 22-25 minutes until the filling is just set with a slight wobble in the centre.
8
Cool the pies in their tins on a wire rack for at least 20 minutes before carefully unmoulding.
9
Scatter the toasted desiccated coconut over the top of each pie just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.4 oz10g glutinous rice flour
- 1.9 oz55g sifted all purpose flour
- 1.1 oz32g cold, cubed butter
- 0 oz1g salt
- 0.5 oz14g iced water
- 2.6 oz75g steamed until tender glutinous rice cooked
- 2.1 oz60g coconut milk
- 1.1 oz30g coconut cream
- 0.9 oz26g sugar white
- 1/21/2 eggs, beaten (27g)
- 0 oz1g for filling salt
- 0.3 oz8g toasted coconut desiccated
