Bengkulu Tarts: A Traditional Treat for Hari Raya
Introduction
Hari Raya is just around the corner, and many of us are gearing up to indulge in our favorite traditional treats. One such treat that has gained popularity in recent years is the Bengkulu tart. These delicate pastries are a staple of the Bengkulu Malay community, and their rich pastry and sweet fillings are sure to impress your guests. In this article, we will explore the world of Bengkulu tarts, and share with you a recipe to make these delicious treats at home.
The Story Behind Bengkulu Tarts
The origins of Bengkulu tarts date back to the time when they were reserved for the royalty of Bengkulu in Sumatra. However, over time, they have become popular among the general population, especially during Hari Raya. The tarts are made with a rich pastry encasing a sweet filling, which can range from coconut, pineapple, coconut durian, to strawberry.
Meet the Makers
Salmah Munap and her daughter Nurul Atiekah Azman, aka Angah, are third- and fourth-generation Bengkulu tart makers, respectively. Together, they run Tat Bengkulu Sg Choh, which offers melt-in-your-mouth tarts with four filling options. Angah has kindly shared a recipe for Bengkulu tarts with coconut, perfect for impressing your guests this Hari Raya.
The Recipe
Ingredients (serving: 100 tarts)
- 1kg wheat flour
- 500g icing sugar
- 30g baking powder
- 3 eggs
- 500g thick coconut milk
- Fresh grated coconut
- Brown sugar
- Salt
Method
For the dough
- Sift the wheat flour until smooth. Add the icing sugar and baking powder. Mix well.
- Add the eggs to the coconut milk and stir.
- Now add the wet mixture to the flour mixture. Stir into a dough and knead well.
For the coconut filling
- Cook the brown sugar in a bit of water until it boils.
- Add the grated coconut and stir until the mixture thickens. Add a pinch of salt.
Making the tarts
- Take a small amount of coconut filling and wrap it with a small portion of dough. Each tart should be round, not over- or underfilled, and should sit comfortably in the palm of your hand.
- Using food tongs, create patterns in the dough. Once done, brush a little egg yolk on top and it’s ready to be baked.
- Set the oven to 175°C. Bake until the tarts are golden brown.
- Remove from the oven, allow to cool, and enjoy!
Conclusion
Bengkulu tarts are a true delight, and with this recipe, you can impress your friends and family with these delicious treats. Remember to adjust the sweetness of the coconut filling to your taste, and don’t be afraid to experiment with different fillings. Happy baking!
Frequently Asked Questions
Q: What is the best way to store Bengkulu tarts?
A: Bengkulu tarts can be stored in an airtight container at room temperature for up to 3 days. However, they are best consumed fresh.
Q: Can I use different types of milk for the filling?
A: Yes, you can use different types of milk, such as almond milk or soy milk, for a variation in flavor.
Q: How do I make the tarts ahead of time?
A: You can make the dough and filling ahead of time, but it’s best to assemble and bake the tarts just before serving.