FOR THE DOUGH
All-purpose flour (for dusting)
2/3 cup of rice flour (120 g)
1 cup of butter (200 g)
6 eggs (separated and beaten)
1 1/2 cups of grated coconut, or 60 g of desiccated coconut, hydrated in 140 ml of coconut milk
3/4 cup of cooked rice cream (110 g)
A pinch of salt
1 tablespoon of active dry yeast
FOR THE TOPPING
1/2 cup of grated coconut (65 g), or 20 g of desiccated coconut, hydrated in 45 ml of coconut milk
1/4 cup of rice flour (45 g)
FOR THE DOUGH
All-purpose flour (for dusting)
2/3 cup of rice flour (120 g)
1 cup of butter (200 g)
6 eggs (separated and beaten)
1 1/2 cups of grated coconut, or 60 g of desiccated coconut, hydrated in 140 ml of coconut milk
3/4 cup of cooked rice cream (110 g)
A pinch of salt
1 tablespoon of active dry yeast
FOR THE TOPPING
1/2 cup of grated coconut (65 g), or 20 g of desiccated coconut, hydrated in 45 ml of coconut milk
1/4 cup of rice flour (45 g)
Preheat the oven to 350°F (medium)
Grease twenty muffin tin cups with butter and dust with flour. Reserve
MAKE THE DOUGH: In a stand mixer, beat the rice flour with the butter until it forms a smooth cream
Add the egg yolks one at a time, followed by the coconut, cooked rice cream, salt, and yeast
Beat until smooth. Reserve
In a separate bowl, beat the egg whites until stiff peaks form
Fold into the reserved dough mixture
Distribute the dough among the prepared muffin tin cups
Top with a mixture of grated coconut and rice flour
Bake in the preheated oven until a toothpick inserted into the center comes out clean (about 25 minutes)
Remove from the oven, let cool, and demold
Serve at room temperature
193 calories per serving
Note: Ralating the coconut means ralating it on the outside after removing it from its shell, which will leave a finer texture.
