Friday, 11 September 2015

Buko Pie

Photo Credit :  Marissa Lapada Mico 

Buko pie reminds me of the long travel from Manila to our hometown.  I'm talking of 10 to 12, sometimes 15 hours of land travel by bus  or long driving if you make use of your own car. Imagine yourself sitting on a most-of-the-time-defective uncomfortable chair with no seat-belt to use for that long.  When you think you were able to get that most wanted sleep the bus runs over a deep hole on the road.  To give you a clear picture, before we reach our town Tabuk, we pass by Bulacan,Nueva Ecija, Nueva Viscaya, and Isabel, sometimes Cagayan.  The roads are not straight road, some are winding with sharp curves, some are going up-hill and some down-hill.  Some roads are covered with cement, some, asphalt, and some just dirt.  There are good ones and some are terrible with deep holes.  I used to drive from Quezon City to Tabuk, Kalinga (our home town) and it is really really tiring.

Along the way, the bus stops by some restaurants to eat and for that needed voiding of the bladder or the bowels (evil grin) And in every restaurant along the way, buko pie is ever present for sale on every shelves.  Travelers buy this delicious sweet treat as pasalubong (present) to their love ones.

According to wikipedia, Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It is considered a specialty in the city of  Los Baños, Laguna located on the island of Luzon. Popular with Filipinos, it resembles a coconut cream pie, except that it is made with young coconuts (buko in Tagalog) and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with buko meat. (source:  wikipedia

Many claims that the best buko pie can be found in Southern Luzon specially in Laguna, like Colette's.  Colette's Buko Pie is one of my favorite brand that I usually ask anyone heading to Calamba to buy one box of their buko pie for me.  There are also delicious buko pies in the North. You can can find them in Nueva Ecija, Nueva Viscaya, and Isabela. 

Photo Credit :  Marissa Lapada Mico 

There are many varieties  of buko pie and here is one variety.  The recipe we are posting was contributed by Ms. Marissa Lapada Mico who is currently residing in Nueva Ecija.  She allowed us to post her own recipe and pictures on our blog. Just by the looks of it, you would know that here buko pie is delicious.  Her recipe is a must try. Thank you Ms. Marissa for your generosity. 

By the way, we have posted many recipes for Filipino delicacies. Check the links for the list of Filipino delicacies and kakanin you can find in our blog.


This makes two 11" pies

All purpose flour - 4 cups 
Salt - 1 tsp
Powdered Milk - 2 tbsp 
Wash Sugar - 1tbsp 
butter (cold) - 1 stick 
Lard - 4tbsp 
Cold water - 2 tbsp 

Note:  you can use all butter and omit the lard or all lard and omit the butter, as long as the total measurement is the sam.

Cornstarch - 1 cup
Vanilla - 1 tsp 
Sugar - 1 1/2 cup or to taste
Egg, whole - 1 pc
Powdered  Milk - 3 tbsp
Condensed milk -1 can 
Buko juice - 1 cup 
Buko meat from 2 buko

Note:  She uses the cowbell brand for the condensed milk

Cooking Procedure:

1. Pre-heat oven to 150 degrees Celsius
2. Mix the dry ingredients for the crust.
3. Mix the wet ingredients with the dry ingredients to form a dough.  If the dough is dry, gradually add cold water to dough to make it pliable.
4.  Divide dough into 4 parts, 2 for the bottom and 2 for the top crust.
5. Roll out dough on a flour-dusted flat surface using a rolling pin then place it on top of a greased pie molder.  If you find it difficult to roll out the dough because it tears easily, place a cellophane on top and with a rolling pin to roll out the dough.

1. Cut the meat of the remaining into bigger chunks. Set aside
2. Shred or cut the meat of one coconut into strips.  
3. Mix all the ingredients for the filling in a big pot, except for the big chunks of buko, cook on medium fire until it reaches a medium thick consistency.  Stir continuously
4. Lower fire and continue to cook stirring continuously until the mixture thickens.
5. Let the mixture cool down.

1. Place one dough on the bottom of a pie pan.
2. Pour 2 scoops of the filling on top then throw in half of the big chunks of buko.
3. Pour another layer of the filling flatten it then cover with a pie crust.  
4. Seal the edges of the crust then poke holes on the top crust.
5. beat one egg for the egg-wash.  Brush it on top of the pie crust.
6. Bake in a pre-heated oven for 30 minutes, using the bottom heating element.  Then bake for another 10 minutes using the upper heating element of the oven, to achieve a golden brown pie crust.

Serve and enjoy.

© myFresha-licious (11September2015)


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