Monday, November 1, 2010

Buko pie (*BUKO - YOUNG COCONUT*)


From Wikipedia, 
A buko pie
Buko pie is a traditional Filipino pastry style, young-coconut (malauhog) -filled pie. It has proven to be a popular dish for Filipinos.  It is almost like a coconut cream pie, only it is made with just young coconuts (buko in Tagalog) and has no cream. Instead, the pie utilizes sweetened condensed milk. The pie is made with buko meat.[1] There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.[2] The pie was originally a delicacy only available in the Philippines..
(The first was D’Original Buko Pie which still sells the best buko pie in Los Baños in Laguna.)

 http://www.dessertcomesfirst.com/wp-content/uploads/slice-of-buko-pie_rs.JPG
Estimated cooking time: 1 hour and 30 minutes
 (1)

Buko Pie Ingredients:

    Crust:
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2/3 cup shortening

  • 1 piece eggyolk
  • 1 tsp. vinegar
  • 1/4 cup ice water
    Filling:
  • 4 cups coconut meat
  • 1 cup coconut water
  • 1 300 ml. can Sweetened Condensed Milk
  • 2/3 cup cornstarch

Buko Pie Cooking Instructions:

  • Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
  • Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
  • Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
  • Fit dough into a pie plate, letting sides hang.
  • Roll out remaining dough for the crust.
  • Set aside.
  • Combine filling ingredients in a thick saucepan.
  • Cook stirring constantly until thickened. Cool then pour into prepared crust.
  • Cover with top crust; flute or crimp edges together to seal.
  • Bake for 1 hr. at 425 degrees F.

    (2)
    Buko-pie.jpg

    Ingredients 

    Pie Crust

     

    Filling

     

    Directions

     

    Pie Crust

    1. To make the pie crust, combine flour, salt and sugar in a bowl.
    2. Cut in shortening with a pastry blender until mixture is crumbly.
    3. Combine egg yolks and ice water and blend into flour mixture until it turns into dough.
    4. Add a little more water if dough is still crumbly.
    5. Divide dough into two (2) equal portions and wrap in plastic film. Refrigerate for 30 mixtures.
    6. Roll out dough to make two (2) crusts, about ¼ inch thick.
    7. Cover bottom of pie pan evenly with one (1) pie crust, and cut-off excess around the pan.
    8. Evenly prick the pie crust all over using a fork and bake in a pre-heated oven at 450 for 10-12 minutes.
    9. Set aside and cool completely.
          
     
    1. Pie Filling

      1. Combine pie-filling ingredients except cornstarch mixture in a deep saucepan.
      2. Cook over medium heat, stirring constantly.
      3. When boiling gently, add cornstarch mixture, stirring continually until combined mixture has thickened.
      4. Pour mixture evenly into prepared pie crust.
      5. Top the pie pan with the remaining prepared pie crust, and seal edges using a fork or crimp the pie edge using your fingers.
      6. Brush the top of pie with an egg-wash and bake at 400 degree until crust turns golden brown.
      7. Allow to cool completely and then refrigerate until firm.
      8. Top with whipped cream and toasted sweetened coconut flakes just before serving.

       @Buko Pie-Recipes Wiki

      okay anyone who loves pies, why not try this recipes,looks rich and tasty, probably I might try this one.happy trying..

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