Coconut (buko) pie

Sweet tropical coconut (buko) pie

Blogger has changed layout?!?! And I've been in hibernation!  Argh!  Winter!  The least of my favourite seasons!  A thousand photos for uploading, recipes to write, a weather that's been grey and wet, and add a bed that's so warm and cozy!  Choose wisely!

Thanks for the girls behind the Sweet Adventures Blog Hop, my adobo blog at least is not left out in the cold.  At least once a month, I have a deadline to meet.  Well, sort of.  A personal goal if you may.  Last month, was like a race!  Barely made it to the deadline with a few seconds off the clock.  But this month, I think I've got it covered, early on.

When the SABH hostesses announced this month's theme, I thought yes - apple pie!  And apple pie happened twice!  But then after what seemed like an eternity of cold wet rain and a humongous pile of laundry, the sun peeked and shined a bright bright smile!  And why not a summer-tropical inspired pie, right?  Is there anything more tropical than coconut?

Tropical and summer-y!  And they're even smiling!

And this was planned well ahead - what with all the coconut to be chopped open, shelled and scraped.  Important note: you'll need a real big chef's knife or a meat cleaver to chop the hard shells of these coconuts.

Fresh young coconut meat - soft and tender.

  

All efforts were well worth it!  One bite and this was comfort food and a time machine in one!  Brought back so many memories of our childhood, buying form the original buko (coconut) pie stand along the National Highway from Calauan to Los Banos Laguna!  People queuing and waiting patiently to get a hold of a warm sweet buttery our of the oven buko (coconut) pie.  It is one of the many local treats that are famous in that area alongside other local delicacies such as espasol, suman (rice cakes wrapped in banana leaves), panutsa  (peanut brittle which I've made before) and broas (lady finger or sponge finger biscuits).   So for this month, I give you a Filipino pie treat - a tropical twist to the  June SABH!

We had this for afternoon tea in the weekend and it was just divine!  Family sharing food and stories a;lways brings out the warm and fuzzy glow in all of us.

Yes!  We had some lovely sweet fresh coconut juice too!

To make this buko (coconut) pie, I used my dad’s recipe book from 1998 titled “Sarap Pinoy - Mga Lutuing Pilipino” from Maya Kitchen.  The recipes are written in Tagalog and was actually a great exercise.  More Filipino recipes to share in the future from this book for sure.

Ingredients for the filling

3/4 cup caster sugar

 1/3 cup corn flour

 1 cup fresh coconut juice

 1 cup evaporated milk

 1 teaspoon vanilla

 2 cups young coconut meat 

Ingredients for the crust

2 cups plain flour

1/2 teaspoon salt

1 teaspoon caster sugar

165g unsalted butter, room temperature

5-6 tablespoons cold water

egg wash (beat one egg and add a tbsp of water)

Preheat oven to 180* degrees.

Make the filling first.

In a small sauce pan, combine sugar and corn flour.  

Add the coconut juice and milk and stir to combine.

Cook on medium heat until thick, stirring occasionally with a wire whisk to avoid getting lumps.

Add the vanilla and coconut meat.  Set aside to cool.

Make the pastry/pie crust

 In a large bowl, combine the flour, salt and sugar and stir to combine.

Add the butter and using the rub-in method, rub the flour and butter until it resembles fine breadcrumbs.

Add a tablespoon of water at a time and gently incorporate to form a dough.

Divide the dough into two rounds- one part bigger than the other (for the base).

Roll each of the dough separately using a rolling pin until you get about 3-4mm thick disc.

Press the bigger sized dough disc onto the pie plate covering all sides.

Pour the filling into the dough.

Gently place the remaining dough disc. Press the sides of the pie plate to secure the filling.  Using a fork, make indents on the sides.

Prick the top of the pie to form holes to let steam off while baking.

Brush the top with egg wash.

Place the pie plate/pan on a baking tray and bake in the preheated oven for 25-30 minutes of until the crust is golden.

Let cool before serving.

A few notes:  

1. I chose to spoon the flesh out but you can also grate them using a melon grater usually on the other end of a melon baller.

2. The recipe called for both butter and shortening - the latter of which I've substituted with butter for the same quantity.

3. It is important to let the pie cool completely before slicing and serving, or the filling will ooze out. If you're fine with this, then slice away like we did.
 

Fresh young coconut meat!  So sweet!

Such a great weekend it was.  The sun was out after a week long of rain, and Sydney was bright and cheery again!  For a brief moment, we were in summer, savouring some buko (coconut) pies and sipping some sweet and fresh coconut juice!  Food can transport you anywhere really.  From your childhood to a tropical oasis!  And you don’t need a passport for that!  Good food, good company and great conversation!  Simple pleasures!

Big thanks to the lovely bloggers behind the SABH and specially to the capers of the kitchen crusader for hosting this month's hop!

This is a blog hop!  So go on and hop onto these amazing mouth-watering pies and get transported somewhere/somehow – a childhood memory, a recent trip, or maybe it can remind you of someone special!  Who knows, you might even be inspired to make one of these treats!  Enjoy!

Green tea swiss roll cake (layer cake)

I have a confession to make.  I don't drink tea.  Serious business I know. And I'm probably missing something in my life.  But hey!  Don't judge me!  The only tea I ever drink is green tea.  I love the variety with the toasted rice!  So when the lovely girls from the SABH announced a  "tea inspired" theme for May, there was only one way to go - a green tea inspired sweet treat.

This is a light sponge cake with a subtle hint of green tea and olive oil.  Initially,  the Swiss roll route was the plan, but cutting the cake into slabs and layering became the easier option.  We love this so much since we first tried it last week, we've made it three times already - one was the taste test, the next batch was brought to the Mowbray PS 60th Anniversary morning tea, and then the third one I brought to work for moving day to calm everyone's nerves (pretty sure you know what I mean by that. Moving is toxic - whether personal or business).

mise en place

The Swiss roll turned a bit tedious and unsettling (of course, like all baking adventures are!) and the cake just cracked as I rolled. 

Which led to this - a green tea sponge layer cake with whipped cream filling.  A tad bit easier and hastens the process of waiting to eat them.

This recipe is adapted from Christine's Recipes with a little bit of tweaking - added just a tiny bit more green tea.  (Christine has some easy to follow instructions how best to roll the sponge, but I'm a bit lazy).  I also whipped the cream using icing sugar. 

Ingredients for green tea sponge cake

6 egg whites

9 egg yolks

100g + 60g caster sugar

90g cake flour

25g corn flour

50ml olive oil

2.5 tbsp green tea powder

3 tbsp hot water

Preheat oven to 220*C.  Prepare a cookie sheet or lamington pan.  Spray with non stick spray and line with baking paper.

 In a small bowl, mix and stir the green tea powder with the hot water until like a paste. Set aside.

Sift cake flour and corn flour together onto a small sheet of baking paper.  Set aside.

In a large mixing bowl (or the bowl of a stand mixer), whip/whick the egg yolks with the 100g caster sugar until light and cream in colour.  Set aside.

In a separate bowl, whip/whisk the eggs whites until frothy then add the 60g caster sugar slowly in 3 batches, making sure you continue whipping/whisking as you add the sugar.  Continue until you get stiff peaks.

Gently fold into 1/3 of the egg whites to the yolk mixture until incorporated.  Continue to add a third at a time, folding gently until you've mixed all the meringue and yolks together.

Add the green tea paste and stir and mix until incorporated into the batter.

Add in the sifted flour/s and fold.  

Add the olive oil and stir until  mixed through.

Pour onto the prepared pans.  Bake in the preheated oven for 10-15 minutes.  

(While baking, prepare your whipped cream filling).

Remove from oven then cool on a wire rack.

Whipped cream filling

1 cup thick cream

1/4 cup icing sugar (more or less to suit your taste)

Prepare a large bowl with ice and then place a medium bowl on top.  (This helps whip the cream faster.  If you don't have ice, I usually use anything from the fridge and place my bowl on it - packets of frozen peas or chips, etc)

Using the medium sized bowl, whip the cream for about 30 seconds, then add the icing sugar.  Whip until thick and of spreading consistency.  Do not over whip.  Place in the fridge until ready to use.

To assemble:

Cut the cake into 3 equal rectangles.

Spread about 2 tablespoons of the cream on the first layer (add more according to how thick you want the layers to be (it can be as thick or as thin as you want).

Layer the next cake until you have the top. 

Wrap in plastic cling and place in fridge until ready to serve.

Thanks to JJ from 84th and 3rd for hosting this month's blog hop!  Now go on hop onto the other tea-inspired sweet treats and enjoy your cup of tea!  Whatever it is you fancy.

Lemon scented rolls with cream cheese frosting

“So get out, get out, get out of my head.  And fall into my arms instead.  I don’t, I don’t, don’t know what it is.  But I need that one thing.” – One Thing, One Direction 2011

 

The frenzy that wreaked havoc and high decibel squeals in the city this week, at the Hordern Pavilion and at the Logies aka One Direction has infected our home.  Four girls all humming the same song over and over again, watching the same videos over and over again.  It’s the One Direction infection!  So my teenager says.  Hubby is a saint for putting up with all these, listening to the squeals and excitement.   

Yep.  One can get drawn to boy bands in their time.  As we had afternoon tea over these lovely rolls on Sunday, the grown ups were also reminiscing about the boy bands in our day but can’t seem to pinpoint anything that fell into the category of “boy band”.  Growing up watching MTV singing, dancing and sometimes swooning over members of Spandau Ballet, Duran Duran, Culture Club, Flock of Seagulls,  The Cars, Earth Wind and Fire, Dire Straits, Chicago, U2 and the list goes on.  All seem to be composed of mature “men” not “boys”.  The late 80s to 90s was the era when the “boy” bands emerged: Boy Zone, Boys to Men, Backstreet Boys, InSync, etc.  All good fun remembering that yeah, once upon a time, admittedly, we were also drawn to the pop sensations and culture.  So I say to my girls – I love One Direction too!  Lol!

Now back to the order of the day – this month’s Lemon theme at the Sweet Adventures Blog Hop hosted by Le Delicieux.  These rolls are a cross between Flo Brakers Lemon Scented Pull-Apart Coffee Cake (featured in The Kitchn 2010 and Leite’s Culinaria in 2009) and a cinnamon roll recipe which is our favourite because its no-fuss adapted from What’s Cooking America!  Ingredient quantities and some methods were revised to suit the size of the dough and the end product.

We’ve made other lemon sweet treats before like this super moist Lemon Yoghurt Cake and the best ever Lemon and Passionfruit Cheesecake but never this.  A sweet yeasted bread/roll with the aroma of sweet lemony goodness.  Although I’m not a fan of lemony things, admittedly, this is one of those that just breaks through.  A warm welcome surprise!  Makes you fuzzy all over while you’re singing to your fave pop tune!  

a whole lotta lemon love goin' on

 

To make the rolls:

  1 cup milk

 1/4 cup warm water (45 degrees C)

1 teaspoon vanilla extract

60g unsalted butter, room temperature

2 eggs,slightly beaten

1/2 teaspoon sea salt

1/2 cup caster sugar

5 cups bread flour

3 teaspoons instant dry active yeast

1. Heat the water in the microwave for one minute.

2. In the bowl of a stand mixer with the dough hook attachment, combine all ingredients in order listed above.

3. Mix together until the mixture forms a soft dough and moist (but not too wet.  If too wet, add a tablespoon of flour until you get the desired texture and feel).

4. Lightly oil / spray your work surface and prepare about a cup of flour in a bowl for working the dough.

5. Turn the dough onto the surface and knead until elastic, approximately 10 minutes. 

6. Return the dough into the bowl, cover with cling wrap and a tea towel and prove/rest until double in size, 1-2 hours (or more depending on weather conditions).

7. Butter or lightly oil a 9 x 13 x 2in baking pan. Set aside.

8. Prepare the sweet lemon paste filling.

9. After the dough has risen, turn it onto your work bench and using a rolling pin, stretch to about a 15x24 inch rectangle.

10. Using a silicon brush or rubber spatula, spread the lemon paste filling onto the dough until its all covered.

11.  Roll the dough from the top going towards you, gently.  

12. Pinch the seams to seal the dough edges.

13. Using a dough cutter or a sharp knife, cut the rolls into half first. then cut into equal rolls about 4 cm      (or 1 and 1/2 inch).

14. Place the rolls cut side up in a prepared pan (12 rolls fit into the 9 x 13 pan, but I had to prepare a smaller one which was a test batch into a smaller pan 5 small pieces).

15. Cover with cling wrap and tea towel let rise until doubled in size (1 - 1.5hours).

16. Preheat oven to 170 degrees C.

 17. Prepare the cream cheese frosting.

18. Once the rolls have proved/risen, bake in the preheated oven for 25-30minutes until golden.  (to test if done inside, poke a probe thermometer and if the temperature registers 95 degrees C, it is done.  Cover the top with aluminum foil if the rolls are baking/browning too much)

19. Place the pan onto a cooling rack. After 5 minutes, take the rolls out of the pan by placing baking paper on top then turning them onto the cooling rack.

20. Generously spread the cream cheese frosting on the rolls.  Serve warm.

Roll the dough into a rectangle, spread the lemon-sugar paste filling, roll into a log and pinch the seals. Cut into 1 and 1/2 inch thick rolls, place in pan and let rise.

To make the sweet lemon paste filling:

1 cup caster sugar

4 tablespoons finely grate lemon rind (4-5 lemons)

1 tablespoon finely grated orange rind

85g unsalted melted butter

In a medium sized bowl, combine all ingredients for the paste and set aside. 
(Flo Braker's recipe for the pull apart bread was to combine all except butter.  The butter used to spread on the dough, then the lemon sugar sprinkled on top.  I thought combining everything in a bowl, then spreading on the dough would work just the same).

Fresh out of the oven.  Golden rolls.

 

To make the lemony cream cheese frosting:

  168g cream cheese, room temperature

2/3 cup icing sugar

2 tbsp milk

2 tbsp fresh lemon juice

In a bowl using a whisk or a hand held mixer, whip the ingredients together until smooth.  Set aside.

Lemony and sweet cream cheese goodness

A few notes on the baking:
* Some of the ingredient quantities I've doubled to suit the filling and the frosting. There was enough left over frosting to ice another batch of rolls :D
* I've baked the test batch on the night the dough was rolled and cut (the smaller pan the photo).
* The 9 x 13 pan with the 12 rolls I've refrigerated after proving.  The next day, I let the the dough rest for more than an hour to let them come to room temperature before baking them in a preheated oven.

Fresh out of the oven! Can you smell them?  They smell so sweet and delicious!  And the bread super soft.

Best served fresh from the oven, slathered with the cream cheese frosting with a nice cup of tea or coffee.  Or reheated for a few seconds in the microwave the next day. But I’m sure that’s hardly ever going to happen.

Spread with some lemony cream cheese frosting.  Love!

So tell me honestly, did you also have pop group/boy band infection in your day?  And have you heard of/remember the Puerto Rican boy band Menudo?  Remember little Ricky Martin?  Ok, I’ll stop right there. 

But while you're thinking about your fave pop group/boy band, why don't you hop on down and browse at all the other delicious lemony goodness below.