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Strawberry Rambutan Bars

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 16 bars

Ingredients

Crust

  • 1½ cups (187g) all-purpose flour
  • 1 stick (113g) cold unsalted butter, cubed
  • 1 large egg yolk
  • ½ cup (100g) granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt

Strawberry Rambutan Filling

  • 16 fresh rambutans, diced, or one 20 oz. (565 g) can rambutans drained and coarsely chopped (Note 1)
  • 5½ oz. (160g) diced strawberries (about 1 cup)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (8g) cornstarch
  • Grated zest of 1 lemon
  • 1 tablespoon (15g) fresh lemon juice
  • ⅛ teaspoon kosher salt

Instructions

For the crust:

  • Preheat the oven to 375°F (190°C). Grease an 8-inch (20 cm) square cake pan with cooking spray and line with parchment paper so there is overhang on two sides.
  • In a food processor, add the flour, butter, egg yolk, sugar, baking powder, and salt. Pulse a few times, then run the machine until it looks sandy and combined.
  • Transfer one-third of the mixture (about 1 cup / 140g) to a small bowl. Squish together with your fingers to create larger dough crumbles. Set aside in the refrigerator.
  • Scatter the remaining mixture evenly into the prepared pan and press firmly into the bottom.
  • Bake until golden all over, about 30 minutes. Transfer the pan to a wire rack. Leave the oven on.
  • Move the oven rack to the lowest position and place a sheet pan on top. Let heat for 15 minutes while the crust cools.

For the strawberry rambutan filling:

  • In a large bowl, stir together the rambutans, strawberries, sugar, cornstarch, lemon zest, lemon juice, and salt. (If you prep this mixture while the crust cools, don’t add the sugar until right before you’re ready to add the filling to the crust so the fruit doesn’t macerate).

To assemble:

  • Spread the strawberry-rambutan mixture over the crust. Sprinkle with the reserved chilled crust mixture.
  • Bake on the hot sheet pan until some of the top crumbles are golden, about 35 minutes. Transfer the pan to a wire rack and let cool completely.
  • Using the parchment overhang as handles, lift the cooled square onto a cutting board. Cut into 16 square bars. Enjoy at room temperature or refrigerate and serve chilled.

Notes

Note 1: To pit fresh rambutans, slice a cheek on each side of the seed (like you would with a mango) and cut excess flesh from the top and bottom of the seed. This leaves behind a little cube with the seed inside, which you’ll discard.
Canned rambutans, even after you drain them, have a significant amount of liquid. So after you dice the fruit, pat it a couple times with a paper towel to sop up excess moisture.