Buko pie
Buko pie is a traditional Filipino pastry made with young coconut (locally known as buko) and is a type of custard pie. It is considered a specialty in the province of Laguna, particularly in the city of Los Baños.
History[edit]
Buko pie was invented by Soledad Pahud, a native of Los Baños, who learned to make apple pie while working as a maid in the United States. Upon returning to the Philippines, she adapted the recipe to use coconut instead of apples, as coconuts were more readily available in the country. The pie quickly became popular and is now a well-loved pastry throughout the Philippines.
Ingredients[edit]
The main ingredients of buko pie include:
- Young coconut meat (buko)
- Sugar
- Evaporated milk
- Flour
- Butter
- Eggs
Preparation[edit]
The preparation of buko pie involves creating a pastry crust, which is then filled with a mixture of young coconut meat, sugar, and evaporated milk. The top crust is placed over the filling, and the edges are crimped to seal the pie. It is then baked until the crust is golden brown.
Variations[edit]
While the traditional buko pie remains the most popular, there are several variations that have emerged over time. Some of these include:
- Buko pandan pie - which incorporates the flavor of pandan leaves.
- Buko macapuno pie - which uses a special type of coconut known as macapuno.
Cultural Significance[edit]
Buko pie is not only a popular pastry but also a symbol of Filipino cuisine. It is often brought as a pasalubong (a gift or souvenir) by travelers from Laguna to other parts of the Philippines. The pie is also a common item sold in pasalubong centers and markets.
See also[edit]
References[edit]
