The pie was originally a delicacy only salmon maki calories in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export. Buko pie is different from the American coconut cream pie, as it is and has neither cream in the coconut custard filling nor meringue swirls on top of the baked coconut custard.
The idea of the buko pie is said to have originated from the province of Laguna in the Philippines. The creators of this Filipino pastry were the Pahud sisters who were locals of the city of Los Baños, Laguna. Buko pie is very high in calories and rich in fat, carbohydrates and proteins according to its nutritional value. It is a source of calcium, iron, niacin and folate. 9g of carbohydrates, the level of simple carbohydrates within a buko pie is higher than the level of complex carbohydrates.
The dish serves as a source of a healthy yield of iron. When making buko pie a double baking method is followed. The pie crust and the pie filling need to be prepared separately before combining the two together. First the pie crust is made by mixing flour, salt and sugar in a bowl. Afterwards, the mixture is made into dough by adding and mixing in ice water and egg yolks. Buko pie is similar to the Dutch-Indonesian klappertaart and the South African klappertert. Klappertaart differs from the Filipino buko pie as it is a baked creamy coconut custard without the crust, and contains raisins and nuts.
Archived from the original on 27 September 2019. Back In The Kitchen with a Buko, dessertcomesfirst. The Best Buko Pie in the Philippines”. Archived from the original on 7 April 2014. Four Los Angeles pies you should probably eat as soon as you can”. Our famous signature teriyaki sauce is made in-house at each restaurant. Menu items may vary by location.
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