BUKO PIE

Ingredients:

            *Crust*

2 ½ cups all purpose flour

2 tbsp white sugar

¼ tbsp salt

2/3 cup shortening (margarine)

5-6 tbsp buko juice

            *Filling*

2 cups shredded buko

¾ cup white sugar

1 tsp vanilla

½ cup all-purpose flour

½ cup evap milk

½ cup buko juice

Procedure:

            *Crust*

            In a mixing bowl combine flour, sugar, salt and margarine; cut in with a pastry blender or wooden ladle until mixture resembles coarse meal. Gradually add the buko juice (1 tbsp at a time). Form dough a ball and divide into 3. Roll the 2/3 part of the dough using a floured rolling pin, roll the dough from the center to the edges to maintain a circular shape until it fits snugly on a 9-inch pie plate.

            *Filling*

            In a small bowl, whisk together coconut juice and flour until smooth.

In a large saucepan over medium heat, combine the heavy cream and sugar and bring just to a simmer, stirring to dissolve the sugar, about 3 minutes. Add the coconut and bring back to a simmer, stirring. Slowly pour in the coconut juice-flour mixture, stirring constantly, until thickened, about 2 minutes.

            Pour the filling into the pie plate. Roll out the smaller portion of the dough just as you did to the larger one. Use it to cover the pie. Flute the edges of the dough in a decorative manner, so that the dough covering the pie will be fused with the portion of dough lining the bottom and sides of the pan. Perforate the pie cover with a fork. Brush the top of the pie with egg wash(a mixture of evap milk and egg). Bake for 25-30minutes at 400 ⁰F.

CHEWY BROWNIES

Ingredients:

                2 cups white sugar

                1 ½ cups all-purpose flour

                ½ cup baking cocoa

                ½ teaspoon salt

                1 teaspoon baking powder

                1 cup vegetable oil

                4 eggs

                2 tablespoon light corn syrup

                1 teaspoon vanilla extract

                1 cup chopped peanuts / walnuts

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan.
3. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

CASSAVA CAKE RECIPE

Ingredients:

                2 kgs ground cassava

                3 cups evaporated milk

                2 ½ cups sugar

                2 tsp vanilla

                1 whole buko shredded (optional)

                ½ can condensed mi lk

                2 eggs

                ½ bar cheese

                ½ bar cheese

                ½ cup melted butter

                1 nestle cream (optional)

Toppings:

                ½ can condensed milk

                2 tsp butter

                ½ bar cheese

Baking Pan: 12” x 16” x 1” (jelly pan)

Baking Time: 30 to 40 minutes

Procedure:

                In a bowl, combine and mix ground cassava, evaporated milk, sugar, vanilla. Mix until well blended. Add shredded buko, ½ can of condensed milk, stir in egg, butter and grated ½ bar cheese, mix until done. Pour into greased jelly pan then bake for 30 to 40 minutes.

Toppings:

                Mix condensed milk, 2 tbsp butter,  put on top of cassava mixture; add in shredded buko and grated cheese then bake again for 15 minutes.