Let's make Buko Pie (Filipino Coconut Pie) ♥
INGREDIENTS
22.9 cm (9 inch) Pie Plate
~Pie Crust~
360 g (3 cups) All Purpose Flour
13 g (1 tbsp) Sugar
170 g (3/4 cup) Salted Butter, cold
74 ml (5 tbsp) Water, ice cold
7 ml (1/2 tbsp) Vanilla Extract
*get it here: shope.ee/4fRLn...
*Divide the dough into two parts. Big dough = 351 g. Small dough = 267 g
*Refrigerate for at least 30 minutes or until the dough is chilled but still pliable.
~Buko Custard Pie Filling~
30 g (1/4 cup) Cornstarch
118 ml (1/2 cup) Coconut Water
100 g (1/2 cup) Sugar
118 ml (1/2 cup) Heavy Cream
3 ml (1/2 tsp) Vanilla Extract
*get it here: shope.ee/4fRLn...
475 g (17 oz) Young Coconut Meat
*Use the 'mala-kanin' texture, or that of a texture similar to boiled rice.
~Egg Wash~
1 med Egg
15 ml (1 tbsp) Milk
4 g (1 tsp) Sugar *for sprinkling
*Parbake the bottom crust at a pre-heated 218°C (425°F) oven for 10 minutes. Then lower the oven temperature to 175°C (347°F). Assemble the buko pie then bake at a pre-heated 175°C (347°F) oven for 35 to 40 minutes.
~Kitchen Tools~
ROSE GOLD MEASURING CUP & SPOON (get it here: shope.ee/3AdRs...)
OVEN THERMOMETER: get it here: shope.ee/6KWT2...
ROSE GOLD COOLING RACK (get it here: shope.ee/8zUOe...)
PIE PLATE (get it here: shope.ee/4V90V...)
Enjoy!
#
Subscribe for more recipes and relaxing cooking videos :)
This is not a sponsored video.
_
Video rights and ownership reserved to The Awkward Kitchen PH. Unauthorized use of this video or 2nd edit and re-upload is prohibited.
5 сен 2024
