For the filling
1/2 can of condensed milk (197g)
1/2 cup of coconut milk (120ml)
1/2 cup of dried coconut, rasped (40g)
1 egg white
For the dough
1 1/2 cups of all-purpose flour (180g)
2 tablespoons of butter
1/4 cup of unsalted butter (50g)
2 eggs
2 tablespoons of water
2 tablespoons of grape jelly (for decorating)
For the filling
1/2 can of condensed milk (197g)
1/2 cup of coconut milk (120ml)
1/2 cup of dried coconut, rasped (40g)
1 egg white
For the dough
1 1/2 cups of all-purpose flour (180g)
2 tablespoons of butter
1/4 cup of unsalted butter (50g)
2 eggs
2 tablespoons of water
2 tablespoons of grape jelly (for decorating)
Prepare the filling: In a medium saucepan, cook all the ingredients except for the egg white over high heat, stirring constantly until thickened and pulling away from the sides
Remove and let cool
Add the egg white, mix well, and cover with plastic wrap adhered to the cream to prevent skin formation. Reserve
Precal the oven to 400°F (hot)
Prepare the dough: On a flat surface, combine the flour with the butter
Make a depression in the center, add the unsalted butter and, using your fingertips, mix until a crumbly mixture forms
Make another depression in the center and add the eggs
Mix with your hands and add the water gradually to form a smooth and homogeneous dough
For 22 mini-muffin tin molds patted with butter (if they are non-stick, no need to grease)
Bake in a preheated oven on a baking sheet until the dough is lightly golden (about 15 minutes)
Distribute the reserved filling among the muffin tins and return to the oven until firm (about 15 minutes)
Remove and demold
Decorate the tops of the small cakes with a little grape jelly
Serve at room temperature
95.5 calories per unit
