BUKO PIE

Buko Pie is one of the all-time favorite pasalubong. This sweet and rich pie is made from young
coconut meat which is locally known as Buko meat. Pasalubong, on the other hand, is a gift for a family
member or friend bough by a traveler returning from a trip.

Buko pies are mostly sold in the southern parts of Luzon. The places that are known to make great tasting
Buko pies are Laguna, Batangas, and Tagaytay (a city in the province of Cavite). Within these places lie series
of pasalubong stores that sell this famous pie and a lot more sweet delicacies.

This recipe that we have here is a basic buko pie recipe. It has the basic elements of what a good buko pie
should have and it definitely tastes good as expected. As you all know, there are several variations of each dish
and buko pie is no exception. If you are looking for the hyped version of the buko pie wherein the fillings are
so rich and tasty then you might use this recipe as a baseline.

When making buko pie a double baking method is followed. The pie crust and the pie filling need to be
prepared separately before combining the two together.

There 2 types of cooking buko pie- steam or bake.

This is a very simple no bake buko pie. The crust is made from crushed graham crackers which is formed
in a serving dish to make a pie crust. You only need to chill the pie after it made. No need to bake.

NUTRITION OF EATING BUKO PIE:

Buko pie is very high in calories and rich in fat, carbohydrates and proteins according to its
nutritional value. It is a source of calcium, iron, niacin and folate. As a result of the use of white sugar
and condensed milk in the pastry, excess calories are found.

While the pastry contains 66.9g of carbohydrates, the level of simple carbohydrates within a buko pie is
higher than the level of complex carbohydrates. The dish serves as a source of a healthy yield of iron.
Buko pie also contains a high amount of sugar and magnesium, and an average amount of sodium.

https://www.youtube.com/watch?v=5AAR5behn3Q

Ingredients for Baked Buko pie

 2 cups all-purpose flour

 1/3 cup butter
 1 teaspoon salt
 1/3 cup vegetable shortening
 6 to 8 tablespoons cold water
 2 cups young coconut meat
  3/4 cup granulated white sugar
 1/2 cup cornstarch diluted in 1/2 cup young coconut water
 1/2 cup evaporated milk

Instructions

1. Create the crust. Combine flour and salt then mix using a 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.
2. Make the filling by heating a saucepan and pour-in the milk. Let boil.
3. Add the granulated white sugar and stir.
4. Put-in the young coconut meat and cook for 3 minutes.
5. Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cook ing. Cook
until the texture thickens.
6. Turn-off the heat and allow the mixture to cool down.
7. Preheat oven to 375 degrees Fahrenheit.
8. Arrange the cooked filling in the cake pan.
9. Put the second crust over the filling and seal the sides.
10. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent
the crust from deforming.
11. 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.
12. Let cool and serve. Share and enjoy!

B. DOUBLE PIE CRUST RECIPE WITH VIDEOCLIPS

Ingredients for double-crust pie:
1. 2 1/2 cups all purpose flour.
2. 1 teaspoon salt.
3. 2 Tablespoons sugar.
4. 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes.
5. 1/2 cup of all-vegetable shortening (8 Tbsp)
6. 6-8 Tablespoons ice water.

https://www.youtube.com/watch?v=06hgT_Y0Uzs
C. FILLINGS ANAD TOPPINGS FOR PIES

 Apple. Wilderness Simply Apple Pie Filling & Topping. ...

 Blueberry. Wilderness Simply Blueberry Pie Filling & Topping. ...
 Blackberry. Comstock Premium Blackberry Pie Filling & Topping. ...
 Berry. Wilderness Original Berry Medley Pie Filling & Topping. ...
 Cherry. ...
 Lemon/Lime. ...
 Peach. ...
 Pumpkin.
 Strawberry

D. POINTERS IN MAKING GOOD FILLINGS AND TOPPINGS

Objective
1. Classify the different types of fillings and toppings for pies.
2. Define fillings and toppings.
3. Identify the different fillings and toppings used in various pies.
E. CRITERIA IN EVALUATING BAKED PIES AND PASTRIES

Good
Excellent
18 pts Practiced
Poor 20 pts Shows
Fair good teamwork
14 pts Lack of leadership skills
16 pts Participated skills, completed all
effort, improper within group and
with only minimal personal, pre-prep,
behavior or use of class, shows
effort, tendency to and prep skills,
equipment, professionalism,
wander, minimal completed kitchen
wandered out of mastered techniques,
cleanup effort, skill duties, shows
assigned group, or shows creativity,
level needs professionalism,
didn't do assigned completes assigned
improvement good attitude, shows
kitchen duties jobs and kitchen
creativity, practices
duties.
good techniques

Mise en Place Poor Fair Good Excellent

Did not complete Student completed Student completed Student practiced

preparation, such most of tasks, but all the steps but did excellent time
as hand washing, missed one or more not use time management in
wearing apron, of steps management completing each
gathering tools, preparation task
ingredients and successfully.
setting up
equipment.

Safety/Sanitation Poor Fair Good Excellent

Students did not Student only Student Student demonstrated

demonstrate safety demonstrated some demonstrated proper safety and sanitation
and sanitation safety and safety and sanitation practices and ensured
(using equipment sanitation practices most of the they were practiced by
in the appropriate practices. time. others in the group.
manner, hand
washing, cleaning
up and dish
washing.

Teamwork Poor Fair Good Excellent

Student did not Student helped but Student worked Student worked within
work within his with minimal effort, within group, did all group and
group, wandered partially helped assigned tasks some demonstrated
away from group or other team prodding. exceptional teamwork
showed little group members or needed by taking initiative by
participation. alot of prodding to working together with
stay focus in the other members.
group.

Baking Poor Fair Good Excellent

Student did not Student attempted Student showed Student demonstrated

focus on task at tasks but got proper baking proper baking
hand or did not distracted or did not methods and technique, completed
follow complete assigned techniques, but did all instructions
instructions. task, followed only not practice good successfully, and
part of the time management. finished on time.
instructions.

Pie Poor Fair Good Excellent

Pie crust was Pie crust was Pie was good and Pie crust was light,
burnt, tough or acceptable, but was students followed flaky and tender. The
soggy. Filling had tasteless. Pie filling recipe. Presentation filling was congealed
lumps, runny, no needed more flavor was minimal. properly and was
flavor tasty. Product was
presented in a creative
and professional
manner.
 F. PRESENTING SERVING AND STORING PASTRIES AND OTHER BAKED PRODUCTS
Pies: There are several different categories of pies, each with its own storage requirements. The
unifying factor for all of them is the need to be careful with storage so that the crust does not go
soggy. Always let your pie cool completely before doing anything else.
cool pies completely at room temperature before refrigeration
Fruit pies can be stored on the kitchen counter for up to two days, assuming the pie is uncut and
intact. Cover with a piece of plastic wrap after the pie is cooled. If you want to keep it longer than
the two days, place in the refrigerator with the plastic wrap for up to one week. If the pie has been
cut, you should immediately store it in the refrigerator. You can also freeze fruit pies. It is best to do
this before you bake them. If you are super organized, you can prepare all your fruit pies up to
three months in advance to have them ready in their raw, frozen state. If you're making a double
crust pie, do not cut slits in the top until you are ready to bake it. Completely freeze your uncooked
fruit pie solid before covering in plastic wrap. Put the frozen, plastic wrapped pie in a heavy duty
freezer bag and store for up to three months. You do not need to defrost it before baking — just
preheat the oven and pop it in.
Pumpkin, custard, cream pies (made with eggs) need to be refrigerated as soon as they have cooled
completely. Never try to store them on the counter. Pies made with eggs and milk must be safely
baked to a safe minimum internal temperature of 160° F. After allowing the baked pie to cool, either
serve it immediately (best) or refrigerate for up to 4 days. Freezing is not recommended. If you must
freeze it, you will have to plan ahead and store the uncooked pie filling separate from the uncooked
pie crust. Take both out of the freezer and defrost in the refrigerator for 2-3 days. You can then fill
the pie crust and bake according to your recipe's directions.

E. EQUIPMENT FOR PRESENTING BAKED PRODUCTS

 Baking Pans. Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. ...
 Dough Hook. The dough hook is used to knead dough with hand or stationary mixers right in the
bowl. ...
 Food Processor. ...
 Measuring Spoons and Cups. ...
 Mixing Bowl. ...
 Pastry Brush. ...
 Plastic Wrap/Kitchen Towel. ...
 Rolling Pin.
 Rubber Spatula
 Serrated Knife
 Timer
 Wooden or Metal Spoon

H. GUIDELINES IN PRESENTING, PLATING AND SERVING BAKED PRODUCTS

Guidelines for Plating Food

For tips and tricks on how to create a beautiful plate, consider the steps below:

1. Choose the Perfect Plate

Selecting the right plate for your meal is key to attractive food presentation. Here are some
things to keep in mind:
Choose the right plate. One way to conceptualize plating is to think of yourself as an artist,
the plate as your canvas, and the food as your medium.

Choose the right size plate. Choose your plate wisely by making sure it's big enough to
allow your food to stand out, but small enough that your portions don't look too small.

Choose a complementary plate color. The color of your plate is also significant. White plates
are popular because they create high contrast and provide a neutral background for your
colorful creations. Utilize white space by thinking of the rim as your frame, and consider using
the rule of thirds to highlight your plate's focal point(s). When applied to cooking, the rule of
thirds prescribes placing the focal point of your dish to either the left or right side of the plate,
rather than the center.

2. Placing Your Ingredients

Here are a few of the most important aspects to consider as you build your dish:

Plate with a clock in mind. As you begin plating your ingredients, picture the face of a clock.
From the diner's point of view, your protein should be between 3 and 9, your starch or
carbohydrate from 9 and 12, and your vegetable from 12 and 3.

Use moist ingredients as your base. Another rule of thumb is to plate moist or runny
ingredients first, as they tend to move during delivery if they aren't held down by other foods.
One way to anchor runny ingredients is by placing other foods on top of them. For example,
you can angle sliced meat or vegetables against purees and mashed vegetables.
Serve odd amounts of food. If you're serving small foods like shrimp, scallops, or bite-sized
appetizers, always give guests odd quantities. Serving 7 brussels sprouts instead of 6 creates
more visual appeal, and diners will also perceive that they're getting more food.

Place food to create flavor bites. Essentially, flavor bites are forkfuls of food that combine all
of the ingredients in your dish into one bite. Creating flavor bites is the perfect
accompaniment to creative plating as it pleases both the eye and the taste buds.

Don't overcrowd your plate. Be sure to never overcrowd your canvas, and keep it simple by
focusing on one ingredient - usually the protein. Finding a focal point also ensures that the
accompanying ingredients will play a complementary, supporting role.