Indulging in this delightful #FilipinoFlavor – a marriage of two classics. 🥥💜 A delectable fusion of coconut and purple yam in a flaky pastry crust.
When it comes to Filipino cuisine, there are a few flavours that truly define our culinary identity. Among these, two ingredients stand out – coconut, lovingly known as “buko” in our native tongue, and the vibrant purple yam, or “ube.” These humble ingredients have made their mark not just as ingredients but as cultural treasures that have put the Philippines on the culinary map. Today, let’s dive into a delightful dish that combines the best of both worlds – Ube Buko Pie.
Buko is one of the Philippines’ culinary gems, and its versatility knows no bounds. From savory and creamy ginataan dishes to sweet delicacies like macapuno, coconut is a star player in our kitchens. It’s an ingredient that can effortlessly transition from the main course to dessert, and it always adds that special touch of tropical goodness.
Now, let’s talk about ube. This vibrant purple yam isn’t just famous for its stunning colour; it’s also cherished as a jam by many Filipinos. Now adays you will find it in various dishes, from comforting soups to stir fries, even in dumplings. But there’s something magical about the marriage of ube and buko, especially in a dessert.
Ube Buko Pie is a celebration of simplicity and taste. The secret lies in the harmonious blend of these two beloved ingredients, creating a flavour profile that’s totally unique. Imagine a luscious bed of ube (purple yam) topped with freshly grated buko (coconut) – it’s a textural masterpiece that tickles your taste buds in all the right ways.
This dessert isn’t just a showstopper; it’s a perfect companion for your afternoon snack or coffee break. Creamy without being overly sweet, it strikes that delicate balance that keeps you coming back for more. It’s a testament to the Filipino love for sweet treats that aren’t cloying but simply delightful.
Today, we’re sharing a special recipe that’s based on our trusted classic Buko Pie recipe but with a delightful twist – the addition of ube halaya. It’s a marriage of flavours that takes this beloved dessert to new heights. The rich, earthy sweetness of the purple yam blends seamlessly with the refreshing notes of coconut, creating a pie that’s both familiar and excitingly different.
So, whether you’re a fan of traditional Filipino desserts or simply looking to explore new flavours, Ube Buko Pie should be on your list. It’s a testament to the creativity and ingenuity of Filipino cuisine, where the classics meet innovation to create something truly extraordinary. Try it, and you’ll discover why this dessert is a beloved part of our culinary heritage.
Begin by opening the coconuts, reserving the liquid, and carefully scraping the meat from the young coconuts. Set the coconut meat aside.
In a saucepan, combine the milk and sugar. Heat it over low heat, continuously stirring until the sugar is completely dissolved.
Add the young coconut meat to the saucepan and let it cook for 2 minutes, allowing the flavours to meld.
Dissolve the cornstarch in the coconut water, then pour this mixture into the saucepan. Continue to cook until the sauce thickens to perfection. Once it reaches the right consistency, remove it from the heat and let it cool.
Take one sheet of ready-made flaky pastry and lay it down in a 9-inch pie pan. To blind bake the pastry, fill it with pie weights.
Place the pie pan on a baking tray and put it in an oven preheated to 220°C for 15 minutes. Once done, remove it from the oven and allow it to cool.
Spread the ube jam evenly onto the blind-baked pastry, creating a luscious foundation for your pie.
Carefully spoon the coconut filling over the ube layer. If you like, you can prepare the top pastry sheet in a lattice style. Seal the ends of the pie by pinching them together.
Using a fork, pierce the top dough with a few holes (no need to do this if you are making your pie top in lattice style). This not only adds an attractive touch but also allows the pie to breathe while baking.
Bake your Ube Buko Pie in a preheated oven set at 190°C for approximately 50 minutes, or until the top takes on a beautiful light golden-brown colour.
Your Ube Buko Pie is best enjoyed fresh and hot.
To prevent burnt edges, protect the edges by covering it with aluminum foil during the baking process, then removing it in the last 10 minutes of the baking process