LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
10
2 HRS 30 MINS
2 HRS
30 MINS
INGREDIENTS
For the milk tart filling:
1 cup full-cream milk
1 cinnamon stick
¼ cup PnP White Sugar
1½ tbsp cornflour
2 large egg yolks
¼ tsp vanilla essence
1 tbsp PnP Salted Butter, cold
For the pampoenkoekies:
1 cup cooked pumpkin, mashed
1¼ cup cake flour
2 tsp baking powder
2 tbsp PnP White Sugar
¼ cup full-cream milk
½ tsp ground mixed spice
1 large egg
For frying:
3-4 cups vegetable oil
SERVING SUGGESTION:
For the cinnamon sugar:
¼ cup PnP White Sugar
1 tbsp PnP Ground Cinnamon
METHOD
For the milk tart filling:
1. Add the milk and cinnamon stick to a small pot over medium heat. Bring the mixture to a simmer, then set aside to allow the cinnamon to steep.
2. In a large mixing bowl, add the sugar, cornflour, egg yolks and vanilla essence and whisk until smooth. Slowly add the hot milk to the bowl while continuously whisking. Transfer the mixture back to the pot, remove the cinnamon stick and place it over medium heat.
3. Whisk continuously for about 2-3 minutes until the mixture thickens and begins to bubble. Remove from heat and stir in the cold butter until the mixture is smooth and glossy.
4. Transfer the filling to a clean bowl and cover with plastic wrap, ensuring the plastic makes direct contact with the filling. Refrigerate for at least 2 hours or overnight.
For the pampoenkoekies:
5. Add all the pampoenkoekie ingredients to a large mixing bowl and whisk until a smooth batter has formed.
6. Add the vegetable oil to a small pot over medium heat, ensuring the oil is at least 5cm deep for frying.
7. Using two spoons, dollop about a tablespoon size of batter into the oil and fry for 2-3 minutes until golden brown and cooked through. The batter will expand and fry into doughnut-like balls. Work in batches to prevent overcrowding the pot.
8. Transfer the cooked pampoenkoekies to a tray lined with paper towel to drain the excess oil. Cool the pampoenkoekies slightly at room temperature.
To assemble:
9. Once the milk tart filling has chilled, whisk until smooth. Carefully transfer the filling to a zip-lock bag and cut the tip to pipe. *Chef’s Tip: Alternatively, use a piping bag and round metal nozzle.
10. Using a skewer, create a small hole in each pampoenkoekie. Generously pipe the milk tart filling into each pampoenkoekie.
11. Roll the Milk Tart Stuffed Pampoenkoekies in cinnamon sugar, serve as the perfect tea time treat and ENJOY!
Milk Tart Stuffed Pampoenkoekies
LEVEL:
MEDIUM
SERVES:
10
TOTAL TIME:
2 HRS 30 MINS
PREP TIME:
2 HRS
COOK TIME:
30 MINS
Milk Tart Stuffed Pampoenkoekies
INGREDIENTS
For the milk tart filling:
1 cup full-cream milk
1 cinnamon stick
¼ cup PnP White Sugar
1½ tbsp cornflour
2 large egg yolks
¼ tsp vanilla essence
1 tbsp PnP Salted Butter, cold
For the pampoenkoekies:
1 cup cooked pumpkin, mashed
1¼ cup cake flour
2 tsp baking powder
2 tbsp PnP White Sugar
¼ cup full-cream milk
½ tsp ground mixed spice
1 large egg
For frying:
3-4 cups vegetable oil
SERVING SUGGESTION:
For the cinnamon sugar:
¼ cup PnP White Sugar
1 tbsp PnP Ground Cinnamon
METHOD
For the milk tart filling:
1. Add the milk and cinnamon stick to a small pot over medium heat. Bring the mixture to a simmer, then set aside to allow the cinnamon to steep.
2. In a large mixing bowl, add the sugar, cornflour, egg yolks and vanilla essence and whisk until smooth. Slowly add the hot milk to the bowl while continuously whisking. Transfer the mixture back to the pot, remove the cinnamon stick and place it over medium heat.
3. Whisk continuously for about 2-3 minutes until the mixture thickens and begins to bubble. Remove from heat and stir in the cold butter until the mixture is smooth and glossy.
4. Transfer the filling to a clean bowl and cover with plastic wrap, ensuring the plastic makes direct contact with the filling. Refrigerate for at least 2 hours or overnight.
For the pampoenkoekies:
5. Add all the pampoenkoekie ingredients to a large mixing bowl and whisk until a smooth batter has formed.
6. Add the vegetable oil to a small pot over medium heat, ensuring the oil is at least 5cm deep for frying.
7. Using two spoons, dollop about a tablespoon size of batter into the oil and fry for 2-3 minutes until golden brown and cooked through. The batter will expand and fry into doughnut-like balls. Work in batches to prevent overcrowding the pot.
8. Transfer the cooked pampoenkoekies to a tray lined with paper towel to drain the excess oil. Cool the pampoenkoekies slightly at room temperature.
To assemble:
9. Once the milk tart filling has chilled, whisk until smooth. Carefully transfer the filling to a zip-lock bag and cut the tip to pipe. *Chef’s Tip: Alternatively, use a piping bag and round metal nozzle.
10. Using a skewer, create a small hole in each pampoenkoekie. Generously pipe the milk tart filling into each pampoenkoekie.
11. Roll the Milk Tart Stuffed Pampoenkoekies in cinnamon sugar, serve as the perfect tea time treat and ENJOY!