‘Impossible’ Coconut Pie

I’m intrigued by this ‘Impossible’ Coconut Pie when I saw it at Anncoo Journal while waiting for my turn for blood test.  I’m sure many of us have a long list of to-bake recipes , but sometimes the list is getting longer because others which has joined in the list later got its turn earlier, this is IT!  Sorry to the ‘rest’, as this recipe is impossible to resist, ‘blame’ it on Ann (LOL).  I’m curious to find out how does it taste with the combination of coconut milk, lemon juice and orange juice.  The result is pleasing.  Each bite releases a distinctive orange and a light tangy lemon taste.   The pie has a little crisp top with cake-like texture and the extra munch from the bits of dessicated coconut is delectable.

Source : Anncoo Journal

(Makes one 9″ pie)

‘Impossible’ Coconut Pie


3 eggs

130g caster sugar

75g butter, softened

60g dessicated coconut

1-1/2 tbsp lemon zest

1-1/2 tbsp orange zest

60ml lemon juice

125ml orange juice

200ml thick coconut milk

70g plain flour, sifted


1. Preheat oven to 170 degrees C.

2. Place all the ingredients in a food processor and blend until well combined.  Pour into a buttered 9″ pie tray.

3.  Place pie tray at the lower rack of the oven and bake for 60-80 minutes ( I baked for 80 mins ).  Loosely cover with aluminium foil when you find your pie turning brown during half way baking.

4. Set aside to cool, refrigerate for 1 hour to chill.

5. Slice and serve with jam of your choice and sprinkle some toasted dessicated coconut.  ( I prefer eating plain )


Flaky Egg Tart

As a novice, I took up the challenge to make this flaky egg tart simply because I love this delicate and flaky crust with custard filling.  Baking this perfect recipe can seem intimidating, it has a higer ratio of oil dough to water dough.  In my attempt to fold, roll and rotate, the oil dough became warm and it melted and broke through the dough layers.  As a result, the baked tarts were greasy.  Cleaning the kitchen for a baking failure was the worst part of the defeat.  I was beat!

Let Jane of  Jane’s Corner and Shirley of Kokken69 present you this delectable egg tart recipe.

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Curry Pie

We have these curry pies on National Day afternoon.  This personal size is just right for us, even my daughter who is a small eater helped herself with a second serving.  This really surprised me.  Her feeback for these pies are ” Too much fillings, too thin crust.  Could be better if the crust were crispier and curry were spicier.  Nevertheless, they were tasty.  No comment given from her brother (he likes bread more) but her daddy agreed with her comments.  Haha! A sign of grown-up!   

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink

Source : Pastry is adapted from Happy Home Baking

Curry Pie



200g Butter

250g Plain Flour

110g Plain Yoghurt

1 tsp Sugar

1 Egg Yolk

A Pinch of Salt

1 Beaten Egg – for egg wash


Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble.  Add in yoghurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mins.

( I used rub-in method : Combine flour, salt, and sugar in a mixing bowl. Cut cold butter into the flour mixture.  Add yoghurt, yolk to lightly combine them to form dough, do not overmix.  Refrigerate for at least 30 mins.)


Instant Curry Paste – half packet

3 – 4 tbsp Milk

200g Chicken Breast Fillet or more if you like – pea sized diced 

3 Large Potatoes

1tsp sugar, or to taste

1tbsp oil


1. Boil potatoes until soft and let cool. Peel skin then dice into almost pea-size pieces. 

2. Heat oil in a wok.  Add curry paste and stir-fry until fragrant. 

3. Add chicken and stir-fry until colour change.  Add cooked diced potatoes and milk and stir to combine.  Season to taste with sugar. Cook briefly until filling is a little dry. Dish out onto a plate and let cool.   

To prepare curry pie ( step adapted from Happy Home Baking )

Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients (Fillings) on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.

( For my recording purpose :  I used 20g dough to press on the base and side for a thinner crust and 12g dough for the top.  This made a total of 16 pies.   Next time I will increase to 25g dough for a slightly thicker crust.  This is my preference and the dough weight is subjected to the type and size of case )

Butter Cake Tart

How do you like a crispy tart with butter cake?  A unique combination that was featured on Sonia’s blog.  The shortcrust shell contrasts nicely with the soft butter cake in the center.   


I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Source : Sonia of Nasi Lemak Lover

Makes 16 tarts using disposable aluminium cases as shown in the picture

Butter Cake Tart

Sweet Pastry


250g all purpose flour ( I used cake flour )

150g unsalted butter ( cut into small pieces )

1/4tsp salt

65g icing sugar ( Sonia used 65g caster sugar, I used 55g caster sugar)

50g egg (1-2 eggs)


1. Combine flour, salt and sugar in a mixing bowl.

2. Cut butter into small pieces, add into flour mixture, rub the mixture by hand till reaches sandy texture.

( I used a wooden spatula to cut the cold butter into the flour until it resembles bread crumbs )

3. Add eggs and lightly combine to form dough, do not over work.

4. Cover dough with cling film and keep in the fridge for 1 hour.

Butter Cake Filling

100g butter ( I used unsalted butter )

60g sugar

2 eggs, medium

200g self raising flour ( I used 200g cake flour + 2tsp baking powder + ¼ tsp salt )

1/2tsp vanilla extract

2tbsp milk


1. Cream butter and sugar till light and fluffy.

2. Add egg one at a time, add in vanilla extract and combine well.

3. Fold in flour and milk, combine well.

To Make Butter Cake Tart

1. Take out pastry dough from the fridge, cut into small pieces and mould into tart mould.

( Each dough weighs about 30g to get 16 square tarts shown in the picture )

2. Fill in the butter cake batter into tart about 90% full.

( I split the batter evenly to 16 portions, managed to fill up about 75% full )

3. Sprinkle (almond slices, melon seeds or raisin) on top of the tart.

4. Bake at pre-heated oven at 180c for 20-25 mins.

Fruit Custard Tart

My 1st submission to Aspiring Bakers #5 : Fruity March.   Thanks to Jess of Bakericious who has helped to post the recipe as my blog was under construction then.

Base :

200g digestive biscuits

100g butter, melted

Method :

Place biscuits in a zip-lock bag, roll over with a rolling pin. Mix the biscuit crumbs with melted butter.  Press it firmly with the back of a spoon onto a 8″ loose-bottom tart pan.  Refrigerate it for use later.

Custard : (recipe adapted from rhid-baked.blogspot)

2 cups whole milk

6 large egg yolks

1/2 cup sugar

1/3 cup corn starch (sifted)

1.5 tsp. vanilla extract

3.5 Tbs unsalted butter at room temp and cut into bits


1. Bring the milk to boil in a small saucepan.

2. In a heavy bottomed saucepan whisk the egg yolks together, as well as the sugar and cornstarch until it is well blended and slightly thick.

3. Still whisking stir in around 1/4 of a cup of boiling milk (do this slowly – always adding a small bit whilst you whisk).

4. Keep whisking and pour in the rest of the boiling milk.

5. Put the saucepan over medium heat and bring the mixture to the boil while constantly whisking.

6. Keep boiling for around 1 min, then remove from the heat.

7. Whisk in the vanilla extract.

8. Let sit for 5 min.

9. Add the butter and whisk in until it is well Incorporated (the cream should be smooth and slightly shiny).


1. Pour the custard onto the biscuit base.  Smooth the top with a rubber spatula

2. Decorate with desired fruits

3. Keep refrigerated until serving time