Toddy Palm Pie (พายลูกตาล)
I have always loved toddy palm seeds. I love the sweetness, the gorgeous crystal clear color, smooth yet juicy texture, which give cakes, pies, cold iced drink, ice cream a wonderful refreshing taste. They are a delicious ingredient I never run out of my kitchen pantry.
Today I am sharing with you my toddy palm pie recipe. The is nothing not to like about this toddy palm pie: buttery, sweet, refreshing, crispy outside and soft juicy inside. I made this pie with frozen pie sheet so this is probably too easy to called a "recipe". Also, this pie is not like toddy palm pie from a famous bakery, yet considering how quick and easy to make, it's such a rewarding dessert when fresh baked pie comes out of the oven.
If you haven't try making easy pastries before, please give this recipe a try. Happy baking everyone.
250 grams AROY-D canned toddy palm seed slices in syrup
3 tablespoon syrup
3 tablespoon cooked corn kennels
20 grams butter
1 tablespoon sugar
3 tablespoon corn starch
2 frozen pie sheets
1 egg lightly beaten
1.Prepare the toddy palm seed filling. Bring the palm seed, syrup, butter, sugar and corn starch to a simmer, stirring constantly to prevent from burning. Cook for 3 minutes or until most of liquid is evaporated. Add in corn kennels, remove from heat.
2.Transfer the filling to a bowl, cover and refrigerate for 30 minutes.
3.Defrost frozen pie sheets in room temperature for about 10 minutes.
4.Roll each pie sheet into a round about 25 cm. in diameter.
5.Place the dough round into a 15 cm. pie plate and spoon toddy palm seed filling over the dough.
6.Preheat oven to 180 ºC . Lightly brush edges of dough lining pie plate with beaten egg, then place dough round to cover filling, pressing edges firmly to seal.
7.Fold and press edges of dough in at about 5 cm. intervals to create a floral pattern. Then, using a skewer, score the dough with curved lines to complete the floral pattern
8.Lightly brush top of pie with beaten egg.