 | |
| Type | Pie |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Region or state | Laguna |
| Created by | Soledad Pahud |
| Serving temperature | Cold |
| Main ingredients | Pie shell,custard,young coconut, sweetenedcondensed milk |
| 290 kcal (1,200 kJ) | |
Buko pie, sometimes anglicized ascoconut pie, is a traditionalFilipino bakedyoung coconut (malauhog)pie. It is considered a specialty in the municipality ofLos Baños, Laguna, located on the island ofLuzon.[1]
Buko pie is made with young coconuts (buko inTagalog), and uses sweetenedcondensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such asmacapuno pie, that usesmacapuno, a special type of coconut that is thick and sticky.[2]
The pie was originally a delicacy only available in the Philippines, butblast freezing technology has allowed buko pie-makers the ability to export.[3][4] As it has become easier to transport and more accessible around the world, people are able to buy it as apasalubong or homecoming present after having visited the Philippines.[5] Buko pie is traditionally plain, but nowadays flavorings such aspandan,vanilla, or almond essences are used.
Buko pie is different from the Americancoconut cream pie, as it has neither cream in the coconut custard filling normeringue swirls on top of the baked coconut custard.[6]
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The buko pie is said to have originated from the province of Laguna in the Philippines. The creators of this Filipinopastry were the Pahud sisters, who were locals ofLos Baños, Laguna.[7] Soledad Pahud returned to her family in the Philippines after finishing her Ph.D in the U.S. while being a manager in a famous clothing company in San Francisco for 13 years. While she was working abroad, she learned to makeapple pies.[8] In the process of starting up a bakeshop business, Pahud tried to recreate the American dessert with the help of her sisters. As apples were not native to the Philippines, Pahud along with her family[7] improvised and replaced the ingredient withbuko, young coconuts. Using buko as the ingredient for the pie filling was recommended by one of her sisters, Apolonia, because of its abundance locally.[7] The Pahud sisters' bakeshop business grew into what is now Orient Buko Pie Bakeshop, their own bakery specializing in buko pies. The sisters also created their own variations of the buko pie which include apple buko pie, pineapple pie, and tropical pie.[7]
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Buko pie is very high in calories and rich in fat, carbohydrates and proteins according to its nutritional value. It is a source ofcalcium,iron,niacin andfolate.[9] As a result of the use of white sugar andcondensed milk in the pastry, excess calories and simple carbohydrates are found.[10]
While the pastry contains 66.9g ofcarbohydrates, the level ofsimple carbohydrates within a buko pie is higher than the level ofcomplex 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.[9]
When making buko pie a double baking method is followed.[10] The pie crust and the pie filling need to be prepared separately before combining the two together. First the pie crust is made by mixing flour, salt and sugar in a bowl. Afterwards, the mixture is made into dough by adding and mixing in ice water and egg yolks. The dough mixture is then refrigerated and thinly rolled out by using a rolling pin. To finish the crust component of the buko pie, the dough isblind-baked and set aside to cool.[11] Next, the pie filling is prepared. The pie filling ingredients listed above are mixed and cooked on low heat. Once the pie crust and the pie filling are finished, they are combined by pouring the filling into the pie crust. A second crust is used to cover the filling and seal the pie from all sides. It is then baked a second time until the crust is lightly browned.[10]
Buko pie is similar to the Dutch-Indonesianklappertaart and the South Africanklappertert.Klappertaart differs from the Filipino buko pie as it is a baked creamy coconut custard without the crust, and containsraisins andnuts.Klappertert is most akin to the Filipino buko pie as it also has a crust, but differs in that it also adds apricot jam and a dash ofcinnamon to the coconut custard.
Buko pie is also similar to thecoconut cream pie of theSouthern United States (sometimes known as "coconut custard pie") in terms of the main ingredients, but they are prepared differently. Buko pie also uses tender young coconut ormacapuno and has a much higher ratio of coconut to custard, being more of a "coconut pie" rather than a "custard pie." Buko pie does not traditionally usenutmeg or vanilla, unlike American custard pies.[12]
Media related toBuko pie at Wikimedia Commons
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