Comments on: Buko (Fresh Coconut) Pie a la Marketman

By: Albert

Albert — Fri, 28 Jun 2013 19:13:43 +0000

Hi MM have you ever tried the buko pie sold at good shepherd tagaytay? Its the bedt one ive ever tasted and ive never bought from the roadside again. I read your website regularly but mainly for main dishes. I was actually looking for a place to buy or a recipe for this really fantastic no bake buko pie i once tasted in makati. Unfortunately its no longer there and i have no clue where theyve gone :(

By: Footloose

Footloose — Wed, 03 Apr 2013 01:42:52 +0000

Making Chinese puff pastry in large batches saves time and effort so pieces of them are permanent residents in my freezer. I often substitute them for normal short crust specially if I used butter for the détrempe and gave it a few extra turns. Find it a lot easier to roll out and a lot more forgiving to handle than normal short crust and use them for practically all my pastry crust needs.

Anyway, offered it to my nephew who was trying to replicate buko pie from memory. Turned out too flaky for him, was after something he characterized as “malambot.” He was who I had in mind whose taste was formed by the roadside version. Sent him a link to this post.

By: Marketman

Marketman — Tue, 02 Apr 2013 23:14:52 +0000

Panlasang pinoy, vodka instead of water prevents the crust from getting tough. The science of it is explained in the Cooks Illustrated recipe, they were the first ones to popularize this… Footloose, pie crust texture like damp cardboard, perhaps is more reminiscent of the roadside version unless particularly freshly baked?

By: Panlasang Pinoy Meaty Recipes

Panlasang Pinoy Meaty Recipes — Tue, 02 Apr 2013 07:04:57 +0000

Your version of buko pie looks wonderful and the ingredients you used seems to be tasty and very far from the road side buko pie vendors. I’m just curious, why did you add vodka on the crust flour mixture?

By: Footloose

Footloose — Tue, 02 Apr 2013 01:57:47 +0000

“A Culinary Life (1992),” mentions Nora’s sister-in-law Julie Yap Daza inquiring from a vendor when buko pie was in its infancy as a roadside souvenir food where she got her recipe and the vendor’s reply was “Nora Daza’s cookbook.” Nora Daza in turn attributes her recipe from a home economics text used in UP when she was an undergraduate there.

As touched upon in your post above, buko pie has endured a lot of revisions and dilutions due for the most part to having been subjected to our dependence on the business plan called mimicry. If your taste was formed by these roadside version however, a shatteringly flaky crust would not be a signifier of your ideal buko pie.

By: Marketman

Marketman — Mon, 01 Apr 2013 01:21:20 +0000

crabbychef, hahaha, nothing wrong with that at all. It’s like buying dirty ice cream or green mango with bagoong, it always tastes better from the street. Now as for banana que, I am convinced most home versions are sub-standard, and the street version reigns supreme. Those are often MY guilty pleasure. :)

By: crabbychef

crabbychef — Sun, 31 Mar 2013 23:25:10 +0000

MM, I have always known that roadside / pasalubong stall buko pies are substandard, but to me they are a ‘guilty’ pleasure. I feel guilty that I enjoy it. I know it’s bad, but I’ll buy it anyway. :)

By: Lilibeth Zialcita

Lilibeth Zialcita — Thu, 28 Mar 2013 00:12:35 +0000

Wow marketman, this is awesome! I love a good buko pie and coming from you I’m pretty sure this is good. Can’t wait to try. Thank you so much!

By: Sonia

Sonia — Wed, 27 Mar 2013 16:36:00 +0000

I just want to invite you guys to pass by our newly opened Buko Express Pies & Sweets store in SM North Edsa Sky Garden. Hope you try our Buko Pie, and do some comments here in your site.
Thank’s and God Bless.

By: farida

farida — Wed, 27 Mar 2013 02:33:30 +0000

Happy Easter, MM and Mrs. MM!! Talking about buko, am making binignit for Good Friday. Have all my ingredients lined up and have looked up the recipe. Yay! Even got landang in the freezer. Hope it is still good. I have never eaten buko pie before but will try to
bake it. Yes, I saw on Cook’s Country that they used Vodka in their crust. Hmmm, must try that. Your pie looks soo delish. Thanks for the binignit recipe, MM.
@bettyq, hello. still here in Custer but will be moving soon. Can’t make up my mind yet, to go back North or go down South. Happy Easter to you.