Showing posts with label bucayo. Show all posts
Showing posts with label bucayo. Show all posts

July 21, 2011

Food Friday: Crêpes with Bucayo

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Crepes with Toasted Coconut and Caramel Sauce
crêpes filled with bucayo 


Food Friday

I love crêpes, both sweet and savory. This time I wanted something sweet and Filipino. I filled them with bucayo, rolled them spring roll style, and drizzled with coconut sauce. They're sweet and coconut-y...perfect with ripe mangoes.

Recipes:

February 28, 2008

My Sweet Loaf

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I've been busy baking the last 2 weeks, the baked goods I post in my baking photo blog without the recipes, just the photos. The photo blog is for a future project with a friend and I'm not sure how long we'll keep it or how it will develop. Yesterday I made a sweet dough that I adapted from the March 2008 issue of Gourmet magazine which is also adapted from the recipe of French master baker Richard Bertinet. The dough is difficult to handle because it is very very sticky and it requires 3 risings. I followed the recipe to a T and the result is a very light and flavorful bread which is surprisingly not very sweet at all. I'm not sure though if I'll make it again because it took me 12 minutes for the dough to come together and took a total of over 5 hours from start to finish. I prefer using the machine to knead bread because it's faster and my arms don't get tired. Maybe if the time comes when I have the need to knead, feeling masochistic, or maybe mad and want to slap someone but can't, I'll prepare sweet dough using this method again.:-)
In case anybody is interested you can watch the video of Bertinet preparing the dough here.



I made one loaf using half of the dough and the other half into pockets filled with bucayo which are already almost gone. Bucayo, mint, orange..mmm


Sweet Dough With Orange And Mint
1 cup plus 2 tablespoons mint-infused whole milk*
1 packet active dry yeast
1 pound 2 ounces bread flour
½ stick unsalted butter, softened
3 tablespoons sugar
2 teaspoons salt
2 large eggs
1 tablespoon grated orange zest
1 T cointreau or 1 tsp orange extract
1 egg, beaten with a pinch of salt
  • Stir yeast in flour in a large bowl. Rub in butter. Stir in sugar and salt. Fold in milk and eggs with a flexible plastic bowl scraper, rotating bowl, until the liquid is absorbed and a wet sticky dough forms. Scrape dough out onto an unfloured surface. Dough will be very sticky but don't be tempted to add flour. By working the dough through the process of repeatedly stretching and folding into itself, trapping air, the dough will become cohesive and supple.
  • Slide your finger underneath both sides of the dough with your thumbs on top. Lift dough up (to about chest level) with your thumbs toward you, letting dough hang slightly. In a continuous motion, swing dough down, slapping bottom of dough onto the surface, then stretch dough up and back over itself in an arc to trap in air. Repeat lifting, slapping, and stretching, scraping surface with flat side of bowl scraper as needed, until dough is supple, cohesive, and starts to bounce slightly off surface without sticking, about 8 minutes to 12 minutes.
  • Transfer dough into a lightly floured surface. Form into a ball by folding each edge, in turn, into a center of dough and pressing down well with your thumb, rotating ball as you go. Turn ball over and transfer to a lightly floured bowl, then cover with a kitchen towel. Let rise in a draft-free place at warm room temperature until doubled, about 1 hour.Stir zest and liqueur together. Gently release dough from bowl with scraper onto a lightly floured surface, then flatten slightly and spread orange mixture. Fold dough in half several times, then work, slapping and stretching as described above until zest mixture is incorporated. Form into a ball and transfer into a lightly floured bowl, cover with kitchen towel. Let rise again in a draft-free place at warm room temperature for 1 hour.
  • Gently release dough from bowl with scraper onto a lightly floured surface, do not punch down. Divide into 2 pieces. Form each piece into a ball. Flatten with heel of your hand into a rectangle, 8 x 6 inches. Fold a long edge into center and press seam down with heel of your hand. Fold opposite edge over to meet in center, press seam down with heel of your hand. Fold in half along seam, pressing edges to seal. Repeat with the other ball. Put, seam down, on a lightly buttered large baking sheet. Brush tops of loaves with egg and let stand a few minutes until egg feels dry. Cover with kitchen towel and let rise in a draft-free place at warm room temperature until almost double and springy, about 1½ hours.
  • Preheat oven to 425°F. Brush tops of loaves again with egg. Holding a pair of scissors at a 45 degree angle, make snips along top in a line down center of each loaf. Transfer to oven and immediately reduce the temperature to 400 degrees. Bake until dark golden brown, 20 to 30 minutes. Transfer to a rack to cool.
*To make mint-infused milk, bring 1 C plus 2 T whole milk and 1 bunch mint to a simmer in a saucepan, then remove from heat and let stand for 1 hour. Strain through a sieve and return to saucepan, discard mint. Reheat to 130 degrees before using.


with mint butter

February 24, 2008

Almond BucaJoy Is Lasang Pinoy

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bucayo squares, almond bucajoy, bucayo

I have always wanted to make dark chocolate coated Almond Joy candies at home and when I learned that the current Lasang Pinoy theme is coconut I immediately thought now is the perfect time to make them. The event is being hosted by Kai of bucaio and the name gave me the idea of filling the candies with bucayo instead of plain white coconuts. The candies are so delicious, I can eat them all day. I kept popping one in my mouth while photographing them. And for an interesting added flavor I toasted the shredded coconut in a 400 degree oven until it has turned dark brown and burnt at the top. This is called burnt coconut which I read about in Amy Besa's cookbook Memories of Philippine Kitchens. She writes "one of the most exciting discoveries of Filipino cooking techniques happened in Tiaong, Quezon" when she visited the potter/artist UGO BIGYAN who showed her how to prepare burnt coconut. He returns the freshly grated coconut back into the shell/husk and places a live coal on top to burn the coconut. The milk extracted from the burnt coconut gives a smoky barbecue flavor to any dish, dessert, or dipping sauce. I might try that in the summer and will make his suggestion of adding a little grated green mango and chiles before extracting the milk for a slightly tart, smoky flavor with a little bit of spice.
I made a second recipe of bucayo with plain grated coconut which is so good as pan de sal filling or to spread on toasts. Although the plain and burnt coconut bucayos are equally delicious, the burnt coconut is simply superb when paired with dark chocolate, they complement each other very well.

Almond BucaJoy




2 cups grated fresh coconut
2 cups packed dark brown sugar or 1 pair panocha
juice/water of 1 buco (young coconut), reserve 1 tablespoon
meat of 1 buco, cut into 1-inch strings
2 tablespoons cornstarch
toasted whole almonds
dark chocolate chips
  • Put the sugar and buco water in a medium non-stick sauce pan and boil on medium-high heat, uncovered, until sugar has dissolved and the mixture has thickened, about 20 minutes. Add the grated coconut and cook for 20 minutes. Mix the cornstarch with the reserved buco water and stir in thoroughly. Add the buco meat, stir cook until coconuts are completely coated with syrup. Continue to cook while stirring until very thick, about 10 -15 minutes.
  • Turn the heat off, transfer mixture into a shallow container and let cool for 10 minutes. Line an 8-inch square pan with plastic film. Transfer bucayo into the pan. Cover with another piece of film, press the mixture to compact evenly. Freeze for 1 hour. Remove from freezer and cut into 1-inch squares. Put one almond on top of each square, press slightly. Dip in tempered chocolate and let set on the counter.


bucayo squares for dessert or for snacking

Check out these coconut dishes and desserts from my archives:
Bicol Express
Laing
Maryland/Virginia Blue Crab
Coconut Leche Flan With Caramelized Macapuno
Guinatan Halo halo

 
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