Gluten-Free Green Banana Tartlets with Coconut Cream

Green Banana Tartlets

Step 1: Prepare the Tartlet Base [00:00]

• Mix 50 gr rice flour, 75 gr glutinous rice flour, and 40 gr margarine in a bowl.
• Add 1 tbsp granulated sugar and 1 tbsp sweetened condensed milk to the mixture.
• Incorporate 2 egg yolks and a few drops of green food coloring until the mixture is well combined.

Step 2: Shape the Tartlets [00:30]

• Press the mixture into tartlet molds and ensure they are evenly distributed.
• Bake in a preheated oven until golden brown.

Step 3: Prepare the Bubur Sum-Sum [01:00]

• In a pot, combine 100 gr rice flour, 750 ml coconut milk, and 1/2 tsp salt.
• Add 1 tied pandan leaf for flavor.
• Cook over medium heat while stirring until thickened.

Step 4: Make the Cream Coco Pandan [01:30]

• Whip 80 gr whipping cream until soft peaks form.
• Gently fold in 50 gr pandan syrup and 90 gr ice water until well mixed.

Step 5: Assemble the Tartlets [02:00]

• Once the tartlet shells are cooled, fill them with the bubur sum-sum.
• Top with the cream coco pandan mixture.

Step 6: Serve [02:30]

• Chill in the refrigerator before serving for a refreshing dessert experience.