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Buko (Young Coconut) Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9337
Energy (kCal)2829.0575
Carbohydrates (g)177.2374
Total fats (g)236.6305
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare the crust:. | 2. Combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. | 3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. | 4. Prick bottom pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown | 5. To prepare the filling: | 6. Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. | 7. Top filling with the second crust. Seal ends all around with a fork. | 8. Bake at 400 °F until top crust turns golden brown. Sprinkle grated cheese on top. | 9. Bake for additional 5 minutes. | 10. Serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    salt 1 teaspoon - - - -
    corn oil 1/2 cup 981.0 0.0 0.0 109.0
    water 1 tablespoon 0.0 0.0 0.0 0.0
    coconut meat 3 1/3 cups 944.0 40.6133 8.88 89.3067
    white sugar 1/2 cup 387.0 99.98 0.0 0.0
    milk 1/2 cup evaporated 276.0 6.648 2.748 28.608
    cornstarch 1/4 cup 121.92 29.2064 0.0832 0.016
    cheese 1/4 cup grated 119.1375 0.7897 7.2225 9.6998

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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