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Coconut Flour Kratongs (from Thailand)




Source of Recipe


Appon at November 16


List of Ingredients




*Ingredients for Pastry Cup*
150 gms Coconut Flour
60 gms ghee or CF margarine
1 Egg Yolk
Water
A suitable baking tray

*Ingredients For Filling*
100 gms Rice Flour
120 ml Rose Water (Water & Vanilla Essence)
100 gms Sugar
30 gms Desiccated Cocon



Recipe



*Preparation for Pastry Cups*
1. Place the flour and butter in a large mixing bowl.
2. Rub the ghee or margarine into the flour using your finger tips. Once you've finished you should end up with a fine breadcrumb like mixture. Be careful not to overwork the pastry at this stage as margarine can make it tough if overworked
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. (I would use a non-stick spray instead)
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 celcius until just brown and cooked.

*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.