Chan Chen Hei

Coconut Tarts

Ye Tat

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Preparation info
  • Makes

    25

    • Difficulty

      Easy

Appears in
Dim Sum
Dim Sum

By Chan Chen Hei

Published 2005

  • About

Like Ginger Egg Tarts (Keong Zap Dan Tat), the crust for these tarts is made using two types of dough to create a flaky pastry. The first dough is a water-based dough called “soei pei” (water skin) while the second dough is a rich oil-based dough called “yao sum” (oily centre).

Ingredients

Filling

Desiccated coconut 150 g

Method

  • Combine and cream filling ingredients adding a little water at a time until a paste is formed. Set aside.
  • Combine first dough ingredients to form a dough.
  • Combine second dough ingredients to form a dough.
  • Roll first dough out on a floured surface until it is large enough to enclose second dough. Place second dough in the middle of first dough