Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 5 egg yolks
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- Vegetable oil for frying
- 1/4 cup shredded coconut for garnish
Special equipment needed:
- Tart molds
- Deep fryer or wok
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, all-purpose flour, sugar, and salt. Mix well.
2. Add coconut milk, water, vanilla extract, and egg yolks. Mix until smooth.
3. Heat vegetable oil in a deep fryer or wok over medium heat.
4. Dip the tart molds into the hot oil for a few seconds to heat them up.
5. Fill the molds with the batter and fry until golden brown.
6. Remove the tarts from the molds and let them cool on a wire rack.
7. In a small pan, toast the shredded coconut until golden brown.
8. Top the tarts with the toasted coconut.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Frying temperature: 350°F
Serving size:
Makes 12 tarts
Nutritional information:
Calories: 160
Fat: 5g
Carbohydrates: 28g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch.
- Tapioca flour can be substituted with potato starch.
- All-purpose flour can be substituted with cake flour.
- Coconut milk can be substituted with almond milk.
Variations:
- Add pandan leaves or food coloring to the batter for a green color.
- Use a different type of shredded coconut for garnish, such as sweetened or unsweetened.
Tips and tricks:
- Make sure the oil is hot enough before frying the tarts to prevent them from sticking to the molds.
- Use a small spoon to fill the molds with the batter for a more precise measurement.
- Let the tarts cool completely before removing them from the molds to prevent them from breaking.
Storage instructions:
Store the tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the tarts in a toaster oven or oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the tarts on a platter and sprinkle some powdered sugar on top for a more elegant presentation.
Garnishes:
Toasted coconut, powdered sugar, fresh fruit, or whipped cream.
Pairings:
Thai iced tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the tarts stick to the molds, try dipping them in the hot oil again for a few seconds.
- If the tarts are too oily, let them cool on a wire rack for a few minutes to absorb the excess oil.
Food safety advice:
Make sure the oil is not too hot to prevent burns.
Food history:
Khanom Khai Thong Yip is a traditional Thai dessert that is commonly served during special occasions such as weddings and festivals.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve the tarts as a dessert or snack.
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Region: Thai