Tamarind Crumble Bars (บาร์มะขามคลุก)

1.Prepare the tamarind filling by combining the tamarind paste, sugar, egg, and salt in a saucepan. Whisk until smooth, then cook over medium heat, stirring continuously until thickened and fully cooked. Remove from the heat, stir in the chili powder, and let cool completely.

2.Prepare the biscuit base and crumble by placing the flour, baking powder, salt, and cashew nuts into a food processor. Pulse until the cashews are finely ground.

3.Add the sugar and egg, then pulse again until the mixture resembles coarse crumbs.

4.Divide the mixture evenly into two portions (about 155 g each). Line an 8-inch round pan or a 7-inch square pan with parchment paper. Press the first portion firmly into the base of the pan to form the crust.

5.Spread the cooled tamarind filling evenly over the crust, then scatter the remaining crumble mixture evenly over the top.

6.Bake at 180°C using top-and-bottom heat for about 30 minutes, or until the crumble topping is lightly golden. Allow to cool completely before removing from the pan.

7.Dust lightly with icing sugar, cut into bars, and serve.