Wednesday, 12 November 2008

Japanese Style Coconut Pie

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A: Pie base

125g butter
70g icing sugar
250g plain flour(sieved)
20g milk powder
1 fresh egg

Ingredient B: Filling
30g butter
150g freshly grated white coconut
4 tbsps milk powder
70g castor sugar
A little vanilla essence
1 tbsp custard powder
1 fresh egg

Ingredient C: Pie topping
100g butter
80g icing sugar
1 tbsp custard powder
120g plain flour
1 tsp baking powder
150g coconut powder (packet form)
50ml fresh milk
A little lemon juice
1 fresh egg

1. Pie base: Mix plain flour, icing sugar, butter, milk powder and egg in a food processor till a soft dough is formed.
2. Prepare a 9” detachable pie dish.
3. Roll out the dough to about 10” in diameter. Line it in the pie dish and trim off the sides. Prick the base with a fork. Bake in a preheated oven at 150 degrees Celsius for 10 minutes till half-cooked or till a crust is formed.
4. Filling: Mix well all ingredient B. Spread it into the pie base and level it.
5. Pie topping: Mix well butter, icing sugar and custard powder. Add in egg and mix well. Add in coconut powder, milk powder, fresh milk, lemon juice and mix well.
6. Put no.(5) on the surface of no.(4) and spread it evenly. Bake in a preheated oven at 150 degrees Celsius for 25 minutes till cooked.

Tips: Pricking the base of pastry will prevent it from puffing up in the middle during baking.

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