Coconut Cream Tarts ( Gra-thong )

coconut-cream-tarts.jpg

It's 'Loi Krathong' today in Thailand, a festival at the river. On this day, we go to the temple in the morning and make a 'Krathong', a floating round raft made from reeds and flowers built around a slice of banana tree. The Krathong is decorated with folded banana leaves, and candles. At night we go to the river, light the candles, float the Krathong down the river and the river is lit up with floating flower Kratongs. Couples float Kratongs together and make a prayer or a wish for the future. You can float a virtual online Kratong here.
In honour of Loi Krathong, I've made sweet Kratongs, Kratong shaped snacks from coconut, rice flour and pastry.

Ingredients for Pastry Cup
150 gms Flour
60 gms Butter
1 Egg Yolk
Water
A suitable baking tray

Preparation for Pastry Cups
1. Place the flour and butter in a large mixing bowl.
2. Rub the butter into the flour using your finger tips. Once you've finished you should end up with a fine breadcrumb like mixture.
3. Add the egg yolk and just enough water to form a pastry dough.
4. Flour the baking tray so that the cups don't stick.
5. Roll the pastry onto a floured surface, cut out circles and place them into the baking tray.
6. Bake for 10 minutes at 190 degrees celsius until just brown and cooked.

Ingredients for Filling
100 gms Rice Flour
120 ml Rose Water (Water & Vanilla Essence)
100 gms Sugar
30 gms Desiccated Coconut

Preparation
1. Mix the rice flour with water and sugar. Warm over a medium heat. Keep stirring until it is cooked, this takes about 3 minutes.
2. If you wish you can add food colouring, as I've done for these photographs.
2. Spoon into the pastry cup and dust the top with a little extra coconut.
3. Leave in a cool place to set.

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