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FERNA BUKO PINA PIE

CRUST

Ingredients Quantity
All purpose flour 350 grams
FERNA IODIZED SALT ½ tsp.
Butter 160 grams
FERNA VANILLA POWDER ½ tsp.
Cold water 2-3 tbsps.
FERNA EGG YELLOW POWDER COLOR 1/16 tsp.
Cornstarch or All Purpose Flour 100 gms 100
Kalamansi 2 pcs 5 grams
Buko, meat 1 pc 300 grams

PROCEDURE
1. Sift the flour, FERNA IODIZED SALT and FERNA VANILLA POWDER. Cut in the butter until the mixture forms pea size crumbs. Dissolve FERNA EGG YELLOW POWDER COLOR in cold water completely, add to flour mixture and mix until a dough is formed.
2. Divide dough into two. Roll out each dough into1/8-inch thickness. Place one part into a pie pan. Pinch sides, prick with a fork and bake blind at 350?F for 15 minutes.
3. Cut the other dough into 1/2–inch strips. Set aside.

FILLING

Ingredients Quantity
Condensed milk 1 can
Hot water 1/4
Eggs 4 pcs.
Egg white 1 pc.
White sugar 1/2 cup
Buko meat 3/4 cup
FERNA PRIMERA BUKO PINA FLAVOCOL 1 to 2 tbsps.
FERNA IODIZED SALT 1/2 tsp.
Cornstarch 1/4 cup
Pineapple crushed 1/2 cup


PROCEDURE
1. Mix all ingredients in a medium saucepan. Cook over low heat until thick.
2. Pour cooked Buko Pina Filling into par-baked crust.
3. Arrange dough strips into a “woven design” on top of the filling. Brush with egg wash and bake at 350?F until golden brown.

Eggwash:

Ingredients Quantity
Evaporated milk 1 tbsp.
Egg white 1 pc.
FERNA EGG YELLOW POWDER COLOR pinch

Combine all ingredients in a small bowl. Blend well.

Yield:
8-12 wedges/slices

 
 

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