無麩質港式椰撻 Gluten-free HK-Style Coconut Tart
健康又美味的香港傳統小吃 Healthy & Delicious HK-Style patisserie
(Teaching video & recipe with chinese & english subtitles. Vocal in chinese.)
Learn how to make Gluten-free Hong Kong-style Coconut Tart!
Gluten-free, Egg-free, Dairy-free, Soy-free, Nut-free, Vegan
Come & join this course to learn how to make delicious and nutritious gluten-free Hong Kong-style coconut tart!
Hong Kong apart from being well-known for egg tarts, there is also this classic coconut tarts. Coconut tart is a tart filled with coconut aroma. The traditional filling includes sugar, wheat flour, eggs, butter & desiccated coconut. There is always a flat cherry on top (but people usually throw it away when they eat it).
We have re-created this traditional classic in gluten-free & vegan version with reduced oil and sugar. Not only make this traditional patisserie healthier, also make it accessible for those who have special diets. This coconut tart is going to surprise you and makes you want to eat one after another!
This recipe is free of the top 5 allergens - gluten-free, dairy-free, egg-free, soy-free and nut-free. Also suitable for vegans!
This recipe also does not use any gums.
Let’s make this gluten-free Hong Kong-style coconut tart together!
After purchasing our course, as long as you have internet connection, you can revisit this course anytime and anywhere!
In this course you will learn:
- Ingredients of the gluten-free Hong Kong-style coconut tart
- Characteristics of each ingredient
- Instructions & skills
There are two chapters in this course. The first section is the video that teaches you all the necessary ingredients, steps and skills. The second section is the recipe that can be downloaded in PDF format.
Both of them can be viewed indefinitely for a lifetime after purchasing the course. You may also visit our Online market to buy the gluten-free ingredients.
The ingredients required for gluten-free Hong Kong-style coconut tart are as follows:
Tart crust: White rice flour, Sorghum flour, Tapioca flour (or corn starch), Psyllium Husk Powder, Sunflower Lecithin, Salt, Sugar (can use white sugar or cane sugar. Sweetener not applicable), Oil (can use camellia oil or rice bran oil. You may also use butter if you can consume dairy), Plant Milk
Tart filling: Desiccated coconut, Sorghum flour, White rice flour, Potato starch, Baking powder, Sugar, Plant milk, Oil, Salt
Please refer to the tutorial video in this class for detail explanation of each ingredient.
(Published 2020 July)
Bonnie 因自身經歷於2015年開始踏進「無敏食品」行業，自 2018 年2月開始教授無麩質烹飪課程。所有課程除了不用小麥，大部分也無雞蛋牛奶。「一煮教室」平台上所有食譜都是 Bonnie 反覆嚐試及實驗所成的結果。每個烘焙食譜均研發超過半年以上，深信味道﹑健康﹑無敏是可以並存。Bonnie 也曾接受多間謀體訪問及擔任演講嘉賓，包括香港經濟日報，東方日報，am730，明報，文匯報，香港商報，U Magazine，Like Magazine，新城電台，香港電台，基督教今日報，天使心雜誌，創世電視，NowTV，TVB J5 等。擁英國華威大學工程商業管理系優等碩士及WSET 葡萄酒及烈酒第三級認證。
In 2015, Bonnie started the journey in allergy-friendly food industry. She has been teaching gluten-free cooking since Feb 2018. All classes are wheat-free & gluten-free, most of them are also dairy-free & egg-free. All recipes on As One Cooking Academy are the result of Bonnie's repeated attempts and experiments - each spent more than half year to develop. Bonnie believes taste, health & allergy-frendly can co-exist. Bonnie has also been interviewed by media e.g. Hong Kong Economic Times, Oriental Daily, am730, Ming Po, Wen Wei Po, Hong Kong Commercial Daily, U Magazine, Like Magazine, Metro Radio, Radio Television Hong Kong, Christian Daily, Angel Heart Magazine, Creation TV, NowTV, TVB J5, etc. She holds MSc in Engineering Business Management from the University of Warwick, and WSET Wine & Spirits Level 3 certification.