Khanom Farang Kutti Chin

Ingredients

• For the pastry shell: For the pastry shell:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 tablespoons (25g) sugar 2 tablespoons (25g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons (28g) unsalted butter, cold and cubed 2 tablespoons (28g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 2 tablespoons (30ml) cold water 2 tablespoons (30ml) cold water
• For the coconut custard filling: For the coconut custard filling:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 3/4 cup (150g) sugar 3/4 cup (150g) sugar
• 4 large eggs 4 large eggs
• 1/4 teaspoon pandan extract 1/4 teaspoon pandan extract

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 24g, 16g
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a muffin tin.
2. 2.
   In a mixing bowl, combine the flour, sugar, and salt for the pastry shell. Add the cold butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
3. 3.
   In a separate bowl, whisk together the egg and cold water. Pour the egg mixture into the dry ingredients and mix until a dough forms.
4. 4.
   Divide the dough into 12 equal portions and press each portion into the greased muffin tin, forming a pastry shell.
5. 5.
   In another bowl, whisk together the coconut milk, sugar, eggs, and pandan extract until well combined.
6. 6.
   Pour the coconut custard filling into each pastry shell, filling them about 3/4 full.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the pastry shells are golden brown and the custard is set.
8. 8.
   Remove from the oven and let the Khanom Farang Kutti Chin cool before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy custard.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.

Tips & Tricks

• To achieve a crispy pastry shell, make sure the butter is cold and work it into the dry ingredients until the mixture resembles coarse crumbs.
• Allow the Khanom Farang Kutti Chin to cool completely before removing them from the muffin tin to prevent them from breaking.
• Serve the dessert chilled for a refreshing treat.

Serving advice

Serve the Khanom Farang Kutti Chin as a delightful dessert after a Thai-inspired meal. Dust the tops with powdered sugar for an elegant touch.

Presentation advice

Arrange the Khanom Farang Kutti Chin on a serving platter, garnish with fresh mint leaves, and sprinkle some toasted coconut flakes over the top for an attractive presentation.