Glutinous rice flour egg tart

Using the recipe of fried sesame glutinous balls 煎堆 to make the egg tart skin, just curious to see the result. Indeed outside lightly crispy, inside sticky, would be better to dry bake the tart first to get the right crispness, before filling egg mixture to avoid over cooking the mixture.  

 

Glutinous rice flour egg tart

 

Glutinous rice flour egg tart

Glutinous rice flour egg tart

Makes 4 tarts

70 gm boiling water

10 gm sugar

50 gm glutinous rice flour

 

40gm glutinous rice flour

1tsp coconut oil

 

2 eggs

50gm hot water (or milk)

60gm sugar

 

1. Mix boiling water with sugar and first lot of flour, when cool down, add remaining flour and oil, knead well and divide into 4 portions.

2. Brush tart tin with oil, flatten flour dough and form tarts, pour in egg mixture, bake at 220˚C for 10 minutes, rest for another 5 for the egg to set.

 

Better to try :

Brush inside of tart pastry with oil, bake at 220˚C for 10 minutes, fill with egg mixture, bake for another 10 minutes, rest for 5 to set the egg.