Mango Sticky Rice Tart with Coconut Sauce ทาร์ตข้าวเหนียวมะม่วง

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Recipe:Mango Sticky Rice Tart with Coconut Sauce ทาร์ตข้าวเหนียวมะม่วง

Warattaya Smith of @loveslittlekitchen shows us a delicious new spin on a classic Thai dessert

I used butterfly pea flower dye for my tarts to add a nice blue colour but you can also use pandan for green or keep it as is.
I love these in a bite sized tart as they are great for parties and kids love them.- Warattaya Smith

Sweet Mango and sticky rice with coconut sauce always reminds me of home and is a popular dessert in Thailand. I used butterfly pea flower dye for my tarts to add a nice blue colour but you can also use pandan for green or keep it as is. I love these in a bite sized tart as they are great for parties and kids love them. You can get a pre-made tart but I love to make my own.

Ingredients

For the sticky rice:

  • 500 grams glutinous rice/sticky rice
  • 300 grams coconut cream
  • 200 grams sugar
  • 1 tsp salt

​Method:

  1. Soak rice in cold water for at least 5 hours then steam for 30 min
  2. Heat and mix rest of ingredients.
  3. After mixed, place a lid and stir every 10 minutes for 30 minutes.
Image presents Mango Sticky Rice Tart with Coconut Sauce 1

For the mango

  • Sweet yellow mangoes

For the coconut cream topping

  • 150 grams. coconut cream
  • 1/4 tsp. salt
  • ½ tsp corn starch

Method: mix in pot and stir on low heat until thickened.

For the tart

  • 140 grams all purpose flour\
  • 40 grams icing sugar
  • 95 grams unsalted butter
  • ½ mixed egg

Method:

  1. Flour, Icing suger, butter and egg in blender until a sandy texture
  2. Place onto work bench and kneed together. Form into a disc cover with plastic wrap and place in fridge for 1 hour
  3. Place into workbench and flatten with rolling pin till about 3/4cm deep.
  4. Cut the pastry and press into tart mould. Use fork to press into the bottom then back into fridge for 30 minutes or
    freezer until firm.
  5. Preheat oven 175C
  6. Place tarts onto baking tray with non-stick paper and bake for 20 minutes or until golden.
  7. Let tart cool for 5 minutes before removing from mould.

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