Thai · Dessert
Sticky Rice Coconut Pie
A lightened take on Thai sticky rice and coconut dessert, rebuilt into individual pie form with a thin shortcrust shell holding a glutinous rice and light coconut milk custard, finished with toasted coconut and fresh mango.
$1
25 minsPrep
30 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
288Calories
7.2gProtein
9.8gFat
50.6gCarbs
4.1gSugar
2.9gFiber
266mgSodium
69mgChol
6.1gSat Fat
183mgPotassium
66mgCalcium
2mgIron
0.3mcgVitamin B12
6.4mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
sweet-spot
Instructions
1
Rub cold butter and Greek yogurt into the all-purpose flour with a pinch of the salt until it resembles coarse crumbs, then add a teaspoon of cold water and bring together into a dough; chill 15 minutes.
2
Roll the dough thin and line 2 x 8cm individual tart tins, trimming the edges, then chill again for 10 minutes while the oven heats to 180C/350F.
3
Blind bake the crusts for 8 minutes until pale gold, then set aside to cool slightly.
4
Whisk the glutinous rice flour, light coconut milk drink, beaten egg, allulose and coconut flour together in a bowl until smooth with no lumps.
5
Fold the cooked sticky rice through the coconut custard mixture until evenly coated.
6
Divide the filling between the two baked crusts and spread level.
7
Bake for 20-22 minutes until the filling is just set with a slight wobble in the centre and the crust edges are golden.
8
Cool the pies on a wire rack to room temperature.
9
Scatter the toasted desiccated coconut over the top and serve each pie with a small pile of fresh diced mango alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g combined with milk and sweetener to form filling base glutinous rice flour
- 2.5 oz70g cooked sticky rice, cooled white rice cooked
- 2.1 oz60g light coconut milk drink, not full-fat tinned coconut milk drinking
- 5/85/8 eggs, beaten (30g)
- 0.6 oz18g allulose
- 1.2 oz35g for shortcrust base all purpose flour
- 0.4 oz12g cold, cubed, for crust butter
- 0.5 oz15g full-fat, used in place of extra butter to bind crust greek yogurt
- 0.2 oz6g stirred into filling for fibre coconut flour
- 0 oz1g salt
- 0.2 oz6g toasted, scattered over baked pies coconut desiccated
- 1.2 oz35g diced fresh, served alongside after baking mango
