You'll never miss it if you pass by Laguna. Buko pie is a specialty there. Buko pie is made with young coconut meat called "malauhog" and condensed milk. It used to be exclusively available in the Philippines, but modern frozen technology has made it possible for exporting this treat. But why wait until you can buy buko pie when you can make your own? This pie is easy and inexpensive. Try this recipe and find out why it's one of the most beloved original pastries in the Philippines.
For the buko pie crust:
Coconut Water
* 2 cups of flour
* 1 tablespoon of salt
* 2/3 cup of shortening
* 1 egg yolk
* 1 tablespoon of vinegar
* 1/4 cup of ice-cold water
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Preparation:
1. In a bowl, consolidate the flour and salt and mix. This will be followed by shortening cut in pieces as it is added. Continue to mix.
2. In a separate bowl, beat the egg yolk and pour in the vinegar and water. Mix these all together thoroughly.
3. Slowly, pour the yolk composition into the flour mixture. Beat all wholly until the composition thickens. Try pinching the dough and see if it holds together. If it does, then you're done.
4. Divide the dough into 2 parts. One part should be slightly bigger than the other part. Roll the bigger piece of dough with a rolling pin to about 2 inches larger than a 16-inch pie plate. Put the dough into a pie pan and allow the sides to hang.
5. Roll out the other piece of dough with a rolling pin for the crust and set this aside.
For the buko pie filling:
* 4 cups of young coconut meat
* 1 cup of pure coconut juice
* 1 can (300mL) of sweetened condensed milk
* 2/3 cup of cornstarch or corn flour
Preparation:
1. Preheat your oven to 425 degrees Fahrenheit.
2. Pour the coconut juice into a saucepan and add the sweetened condensed milk and cornstarch. Mix these wholly before adding the coconut meat. Mix again and put the composition in low heat. Continue stirring, production sure to scrape the sides as well as the bottom of the pan to forestall any accumulation of the ingredients. When the composition has become thick already, take it out of the heat and allow it to cool.
3. Once the coconut composition has cooled, pour it into the crust prepared earlier. Seal it with the top crust by crimping the edges. You can make some slits on the top crust from the center up to near the edges or you can use a fork to make some puncture holes for the filling to bake properly.
4. Bake for 1 hour.
You can also use evaporated milk or fresh milk for the ingredients; however, condensed milk will make the buko pie sweeter. You can also try production macapuno pie which is a variant of buko pie; this one is thicker and stickier.
Easy Homemade Buko Pie
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