The Original Coconut Pie #BreadWorld
Young coconut meat is used with this pie recipe. You can spread caramel sauce over the slice when eating this pie. Better still, with scoops of ice cream.
Ingredients:
Crust:
1 cup unsalted butter
1 & 1/2 cups crushed Grahams Biscuits
1/2 cups oats
3 tbsp sugar
Filling:
1/2 cup coconut water
1/2 cup sugar
1/2 cup evaporated milk
2 cups young coconut meat, cut into strips
1/3 cup cornstarch
Procedures:
1) Prepare crust: Melt butter in pan; add oats, crushed Grahams and sugar. Cook 3 minutes.
2) Press half of mixture evenly in serving dish. Refrigerate 30 minutes.
Prepare filling: Mix coconut water and evaporated milk in bowl.
3) Mix cornstarch and sugar in saucepan.
4) Add coconut meat and cook over medium heat 20 minutes or until mixture thickens.
5) Spread coconut mixture over refrigerated crust. Top with remaining Grahams mixture.
6) Chill before serving. Serve with caramel sauce or ice cream.
Filipino Pan de Sal #BreadWorld
Ingredients:
3 pkgs. Active Dry Yeast
1.5 cup Warm Water
¼ cup sugar
¼ cup Shortening
3.5 – 4 cups Wheat Flour or 3.5 – 4 cups All Purpose flour
1 tsp Salt
½ tsp Baking soda
2 Eggs, optional
½ cup Fine Bread Crumbs
Procedures:
• Pour warm water into a big bowl. Add sugar and yeast. Allow to soften and set aside. In another bowl combine flour, baking soda, and salt. Set aside ½ of the flour mixture as dusting flour.
• Add eggs to yeast suspension before adding half of the flour mixture to yeast. Stir in shortening and the rest of the mix; blend well. Transfer dough onto floured board and knead until smooth and elastic. (Using Kitchen Aid Mixer kneads on speed 2 for 7 – 10 minutes.)
• Form dough into ball and return to bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk, about 50 – 60 minutes. Punch down: let rest for 10 minutes.
• Divide dough into 2 and shape into rods with about 1.5 inches in diameter. Roll on bread crumbs; cut into 1.5 inches long and arrange on greased baking sheet. Cut strip on side up about 1 inch long. Sprinkle with more bread crumbs.
• Let rise in warm place free from draft for 50 – 60 minutes. Bake in preheated oven at 425 degrees for 15 – 25 minutes or until done.
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