Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1 tbsp ice water
- 1/2 cup chocolate chips
- 1/4 cup chopped peanuts
- 1/4 cup sweetened condensed milk
Special equipment needed:
- Mini pie molds
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, and salt. Mix well.
2. Add cold butter and mix until it resembles coarse crumbs.
3. Add egg yolk and ice water. Mix until it forms a dough.
4. Flatten the dough into a disk and wrap it in plastic. Chill for 30 minutes.
5. Preheat the oven to 375°F.
6. Roll out the dough on a floured surface until it's 1/8 inch thick.
7. Cut the dough into circles using a cookie cutter or a cup.
8. Press the circles into the mini pie molds.
9. Bake the pie crusts for 10 minutes or until lightly golden.
10. In a small saucepan, melt chocolate chips and sweetened condensed milk over low heat.
11. Pour the chocolate mixture into the pie crusts.
12. Sprinkle chopped peanuts on top.
13. Bake for another 5 minutes.
14. Let it cool before removing from the molds.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
Makes 12 mini pies
Nutritional information:
Calories per serving: 200
Fat: 12g
Carbohydrates: 21g
Protein: 3g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use any type of nuts instead of peanuts.
- You can use dark chocolate chips instead of milk chocolate chips.
Variations:
- You can add shredded coconut on top of the chocolate mixture.
- You can add a layer of sliced bananas before pouring the chocolate mixture.
- You can add a pinch of cinnamon to the pie crust dough.
Tips and tricks:
- Make sure the butter is cold when mixing with the flour to achieve a flaky crust.
- Chill the dough before rolling it out to prevent it from sticking.
- Use a pastry brush to brush the pie crust with egg wash before baking for a shiny finish.
Storage instructions:
Store the mini pies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the mini pies in the oven at 350°F for 5 minutes.
Presentation ideas:
Serve the mini pies on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a dollop of whipped cream and a sprinkle of cocoa powder.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These mini pies are perfect as a dessert on their own.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water.
- If the dough is too wet, add a little more flour.
- If the pie crusts shrink during baking, prick them with a fork before baking.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling food.
Food history:
Terang Bulan is a popular Indonesian street food that translates to "bright moon." It's a sweet pancake filled with various toppings such as chocolate, cheese, and peanuts.
Flavor profiles:
This recipe combines the sweetness of chocolate with the nuttiness of peanuts for a delicious and indulgent dessert.
Serving suggestions:
Serve the mini pies warm with a scoop of vanilla ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian