AuthorBiteSizedSweet and delectable Kalamay tarts!
Preheat oven to 170°C. Mix together softened butter and sugar and cream/ whip together before gradually pouring in the all-purpose flour mix together and then pour 3-4 tablespoons of ice-cold water until it forms into a dough.
Place in a floured work surface and continue and lightly knead until dough doesn’t stick to your hands and on work surface. Cling wrap the dough ball and let set in the chiller for about 30 minutes.
Once dough is set, take out from chiller and roll out on floured surface again. Using a dough cutter, cut into squares.
Press down the dough squares one by one in individual tart tins. Place uncooked rice grains on each tart tin to keep the dough from rising when baking.
Bake for 12 – 15 minutes or until tart crusts are golden brown. Take out of oven to cool. Once cooled, take out the rice on top and tap out the tart shells from the tins.
In a stock pot, combine coconut milk, coconut cream, water, and glutinous rice flour. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear. Set the heat to low-medium. Continue to stir for 15 minutes.
Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
Let it cool for a few minutes.
Heat a sauce pan and pour the coconut milk. Bring coconut milk into a boil and continuously stir until liquid evaporates. Process takes about 15 minutes
Continue stirring until brown residue is formed. Take pan out from heat and use as topping for the tart.
Take each tart shell, and fill it with a spoonful of cooked kalamay hati and top it with a sprinkle of latik.
Let set in the chiller for about 30 minutes before serving.
Ingredients
Directions
Preheat oven to 170°C. Mix together softened butter and sugar and cream/ whip together before gradually pouring in the all-purpose flour mix together and then pour 3-4 tablespoons of ice-cold water until it forms into a dough.
Place in a floured work surface and continue and lightly knead until dough doesn’t stick to your hands and on work surface. Cling wrap the dough ball and let set in the chiller for about 30 minutes.
Once dough is set, take out from chiller and roll out on floured surface again. Using a dough cutter, cut into squares.
Press down the dough squares one by one in individual tart tins. Place uncooked rice grains on each tart tin to keep the dough from rising when baking.
Bake for 12 – 15 minutes or until tart crusts are golden brown. Take out of oven to cool. Once cooled, take out the rice on top and tap out the tart shells from the tins.
In a stock pot, combine coconut milk, coconut cream, water, and glutinous rice flour. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.
Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear. Set the heat to low-medium. Continue to stir for 15 minutes.
Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.
Let it cool for a few minutes.
Heat a sauce pan and pour the coconut milk. Bring coconut milk into a boil and continuously stir until liquid evaporates. Process takes about 15 minutes
Continue stirring until brown residue is formed. Take pan out from heat and use as topping for the tart.
Take each tart shell, and fill it with a spoonful of cooked kalamay hati and top it with a sprinkle of latik.
Let set in the chiller for about 30 minutes before serving.
Leave a Reply