Ingredients for Pastry (35-40 pcs)
125 g unsalted butter
10 g icing sugar
1 large egg
250 g All Purpose Flour
20 g Corn flour
1 tbsp milk powder
1 tbsp Custard Powder
2 tbsp grated gula melaka
1 egg yolk + 1 tbsp water – egg wash
1) Mix butter, icing sugar and gula melaka, beat over medium speed until light and fluffy. Add in egg, whisk till well blended on medium speed.
2) Mix in all dry ingredients (sifted), mix well to form a dough. Cover and keep refrigerated for 1 hour.
Gula Melaka and Coconut Mixture Ingredients
200 g gula melaka – shaved
50 g castor sugar
3 pieces pandan leave -knotted
120 g fresh shredded white coconut
Method for coconut with Gula Melaka
1) In a saucepan, add gula melaka, sugar and pandan leaves. Simmer for 10-15 minutes, discard pandan leave and sieve the mixture to remove any impurities. Add in fresh shredded coconut and cook for 5-10 minutes. Set aside to cool completely.
- On a floured surface, roll the dough out to a depth of about 1/2cm (1/5in). Remember to place cling film on the dough before rolling.
- Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
- Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet.
- Preheat oven to 160˚C/310˚F – 170 C.
- Fill the tart shells with Gula Melaka and Coconut , being careful not to overfill them, they look rather unsightly when the filling is bulging out almost like a ball, as many people like doing.
- Bake the cookies for 15 minutes until a pale golden colour, not brown.Remove from oven and sprinkle with some cooked white shredded coconut and egg wash before putting back to the oven and bake for a further 5 minutes. Cool on a baking rack.
- When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!