Sunday, 27 May 2012

Pineapple pie with mung bean crust

Who doen't like mini pie? It is sweet and fun to eat. Ground mung bean adds an extra crunchiness to this firm but crumbly pie crust.

For pie crust:
75 gr margarine
25 gr caster sugar
1/8 tsp salt
50 gr peeled mung bean, toasted and finely ground
1/4 tsp baking powder
1 egg yolk
125 gr all purpose flours

For filling:
250 ml milk
40 gr corn flour
30 gr sugar
1/4 tsp salt
75 gr pineapple, grated
75 gr pineapple, cubed 
2 drops yellow food colouring (skipped)

For filling: Combine corn flour, sugar, salt, and milk. Mix well. Cook on a low heat, stir constantly until thicken and cooked. Add pineapple. Mix well and stir it until bubbling. Set aside.

To make the crust: Sift the flour, baking powder and salt into a large bowl. 
Add the margarine, sugar, mung bean, and egg. 
Gather the mixture together into a dough. Take a bit of the dough and press it into the greased mini pie pan. 
Prick the bottom of the pie with a fork. Bake until golden brown.
Remove from the oven, set aside to cool. Once completely cool, 
remove the pie from the pan.

Spoon the filling onto the pie. Decorate with red cherries.


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