Exotic cake enjoyment: Thai rice cake with coconut after Annik alarm clock
I'm so terribly on the cake baking right now! I have to bake something at least once a week. In the kitchen, with my kitchen machines, Springform forms, baking trays and ingredients, I can just switch off and relax.
And it's not so much about self-eating - I distribute my pastries to my dear colleagues and my husband's. They are happy about it and I am happy then too. So also the rice-card, which I brought you today.
Here I have a somewhat more unusual recipe that I found in the review of Annik Wecker's favorite Annik's cake * have discovered and moved quite high to the backbone list. The original is the tarte " Jasmine Trail with coconut filling ".
And the first impression did not promise too much - the rice menu is awesome and was very well received by the colleagues!
Granted, the preparation sounds a bit elaborate and consists of many individual steps. It also takes a bit, but the preparation itself is not difficult. And the result is something to be proud of!
Basically it is a kind of milk pie, as it often is here in Aachen and Belgium. Coconut flakes and jasmine rice, however, make it exotic and the Thai rice cake with coconut comes out. And the combination is really awesome! The cake is juicy and velvety, sweet and creamy and yet firm and crispy.
I like it best if he could spend a night in the fridge and is still slightly cool.
Thai rice cake with coconut
for one Tart shape with 26-28 cm diameter
200 g jasmine or basmati rice (fragrant rice)
20 g grated coconut
175 g Flour
1/4 Tl salt
125 g of cold butter in pieces
50 g of powdered sugar
1 tbsp. Of milk and 1 tbsp mild white wine vinegar or balsamic bianco
400 ml of coconut milk
1 Vanilla pod, of which the pith and the pod
100 g of sugar
150 ml of cream
soft butter for the mold
dried legumes for blind baking
optional: about 50 g of sugar for Caramelize
50 g rice in a coated p Add anne without fat and roast the grains at medium temperature until the rice turns slightly golden brown and smells.
Add the rice grains together with the grated coconut to a multi-size chopper or the food processor and finely ground.
With the flour and salt and allow to cool slightly.
Mix together cold pieces of butter, powdered sugar, milk and vinegar, then add the flour mixture and knead everything quickly into a smooth shortcrust pastry. This works best in a food processor or food processor.The surface should be a few centimeters larger than the diameter of the mold.
Peel off one side of baking paper and place the dough with the dough side down into the mold. Pull off the upper paper as well, but put it aside. Press the dough evenly in the mold. Cut off the overhanging edges with a knife or scissors.
Place the baking paper back on top of the dough and cover with dried peas or other baking-resistant weights. Bake for 18-20 minutes in a preheated oven - the dough should brown slightly, but not too dark.
Remove the pre-baked dough from the oven and carefully remove the legumes together with the baking paper. Keep for a later date. Allow the bottom of the dish to cool on a wire rack.
Place the remaining 150 g of rice, along with the coconut milk, vanilla pod and the scraped-out vanilla pulp, in a wide saucepan and bring to a boil over medium heat. Turn off the stove and leave the pot on it. Allow the rice to swell until the liquid is completely absorbed. That takes about 40 to 45 minutes. Keep stirring. Then allow to cool slightly.
Preheat the oven to 160 ° C top and bottom heat.
Stir the eggs together with 100 g of sugar and the cream, then mix under the rice. Spread the mixture evenly on the pre-baked tartar.
Put the rice in the oven and bake for about 30 minutes until the filling has solidified.
Remove the ready-baked tart from the oven and allow to cool to room temperature on a wire rack .
If you have a Bunsen burner, you can still distribute 50 g of sugar over the tart and caramelise it before serving.
The rice cake can be kept well packed in the fridge for a few days and kept cold or at room temperature.
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