Buko Pie is one of the all-time favorite pasalubong. This sweet and rich pie is made from young coconut meat which is locally known as Buko meat. Pasalubong, on the other hand, is a gift for a family member or friend bough by a traveler returning from a trip.
Buko pies are mostly sold in the southern parts of Luzon. The places that are known to make great tasting Buko pies are Laguna, Batangas, and Tagaytay (a city in the province of Cavite). Within these places lie series of pasalubong stores that sell this famous pie and a lot more sweet delicacies such as espasol, yema, ube halaya, puto, kutsinta, and many others. Whenever I’m in one of those areas, I usually purchase from a store called Collette’s. Well, that is just my personal preference. In your opinion, which stores sell the best buko pie?
This recipe that we have here is a basic buko pie recipe. It has the basic elements of what a good buko pie should have and it definitely tastes good as expected. As you all know, there are several variations of each dish and buko pie is no exception. If you are looking for the hyped version of the buko pie wherein the fillings are so rich and tasty then you might use this recipe as a baseline. I suggest that you first try this recipe and take it from there. If you want a richer taste, try replacing the sugar with condensed milk and add some powdered milk. There are a lot of things that you can do to be able to make a dish suit your preference.
Please consider this as an exercise. I want you to unleash the inner cooks and bakers within you. Don’t be afraid to experiment. Remember that you can only discover your true potential when you get out of your comfort zone.
Of course, I’ll be expecting your feedback. If you think that the recipe that you discovered is great, you can always share it with all of us so we too may enjoy it the way you did.
- 2 cups all-purpose flour
- 1/3 cup butter
- 1 teaspoon salt
- 1/3 cup vegetable shortening
- 6 to 8 tablespoons cold water
- 2 cups young coconut meat
- 3/4 cup granulated white sugar
- 1/2 cup cornstarch diluted in 1/2 cup young coconut water
- 1/2 cup evaporated milk
- Create the crust. Combine flour and salt then mix using a balloon whisk. Add butter and shortening then mix using a pastry mixer. Gradually add cold water a tablespoon at a time while mixing the ingredients. When everything is completely mixed, gather the mixture and divide into two equal parts. In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat. Arrange the first dough over the cake pan. This will be the base. Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan.
- Make the filling by heating a saucepan and pour-in the milk. Let boil.
- Add the granulated white sugar and stir.
- Put-in the young coconut meat and cook for 3 minutes.
- Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
- Turn-off the heat and allow the mixture to cool down.
- Preheat oven to 375 degrees Fahrenheit.
- Arrange the cooked filling in the cake pan.
- Put the second crust over the filling and seal the sides.
- Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.
- Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.
- Let cool and serve. Share and enjoy!