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1
Preheat oven to 200 degrees Celsius.
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2
Line a pie pan with the shortcrust pastry.
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3
Cover with a sheet of parchment paper, and weigh down with beans or rice, the extra weight prevents the dough from rising while baking.
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4
Bake for 15 to 20 minutes, depending on the oven.
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5
In a saucepan, heat the milk and sugar on medium heat.
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6
Add the rice flour, and the star anise or cinnamon stick, and stir well.
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7
Stir constantly so mixture doesn't boil, just thickens.
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8
Add 1/2 teaspoon of rosewater, stir, and remove from heat.
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9
Pour the cream in the shortcrust pastry, and let cool to warm, cover with shredded coconut, and cinnamon powder.
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10
Refrigerate until solid, and serve cool.
