Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- Grease baking molds thoroughly, including the corners, to ensure clean release.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Buko Pie
Made with all-purpose flour, butter, vegetable shortening and cold water — a sweet buko pie treat that's perfect for merienda or dessert.
Instructions
- 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.
Kitchen Tools We Recommend
Cook Buko Pie the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- Grease baking molds thoroughly, including the corners, to ensure clean release.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment