mango sticky rice tart

toasted coconut base, coconut sticky rice, and tart mango puree on top

i spent a few of my formative years living in bangkok and have gone back frequently since

it’s one of my favourite cities - i love the canal boats, the sunrises, the people, and the food

this tart reminds me of the slights, smells, and sounds of bangkok

serves 8-12

ingredients

toasted coconut pastry

75g desiccated coconut

130g flour

62g caster sugar

125g butter

pinch salt

1 egg yolk

coconut sticky rice

60g glutinous rice (or sub short grain rice)

~300mL water

pinch salt

10g coconut milk powder

15g caster sugar

1 tsp gelatine powder

mango filling

225g chopped mango (from one medium mango)

0.5 tsp citric acid, or to taste

1 tsp gelatine powder

method

toasted coconut pastry

toast the desiccated coconut (75g) in a pan and set aside to cool

sift together the flour (130g) and sugar (62g) in a medium bowl

add the butter (125g) and rub together with your fingertips until the texture is like wet sand

add in the cooled toasted coconut flakes and a pinch of salt and stir to combine

add in the egg yolk (1) and mix until just combined

wrap in plastic wrap and refrigerate for at least 30 minutes

preheat the oven to 180°C

butter your tart tin

press the chilled pastry dough evenly into the base and sides of the tin

bake for 25 minutes or until the pastry is golden brown

let cool slightly before filling

coconut sticky rice

add the rice (60g) and water (~300mL) to a pot over medium-low heat

leave uncovered and let simmer, stirring occasionally, until the rice is completely cooked through and softened

once the rice is cooked, add the coconut milk powder (10g), sugar (15g), and a pinch of salt and stir to combine

top up with more water if required to bring it to a rice-pudding like viscosity

remove from the heat

add water (about 1 tbsp) to a separate small bowl and sprinkle the gelatine powder (1 tsp) over

leave to hydrate for a few minutes

microwave in 15-second intervals until the gelatine is completely dissolved

stir the dissolved gelatine through the coconut sticky rice mixture

spoon into the tart tin, filling it to about halfway

transfer to the fridge to set while you prepare the mango filling (follows)

mango filling

blend the mango chunks (225g) until smooth

add the citric acid (start with 0.25 tsp) to taste until the mango puree is nice and tart

add water (about 1 tbsp) to a separate small bowl and sprinkle the gelatine powder (1 tsp) over

leave to hydrate for a few minutes

microwave in 15-second intervals until the gelatine is completely dissolved

stir the dissolved gelatine through the mango puree

spoon over the top of the cooled coconut sticky rice

optional: sprinkle a few sesame seeds over the top

transfer to the fridge to set completely (at least two hours)