Buko Pie Turon

arashi0416(68)

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ASEAN HIVE COMMUNITY

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Hello everyone!!
I hope you're all doing great.
As for me and my family, we're still trying hard to slowly rise up again after suffering the severe flood a week ago. Please pray for us and the rest of the affected families. 🙏🙏

The food I will share today was the last dessert I cooked before the typhoon and severe flooding. I cooked variety of foods during All Souls Day including this dessert or snacks.
Here's how I did it.

Buko Pie Turon

INGREDIENTS:

Young Coconut Meat
Coconut Juice
Condensed Milk
Evaporated Milk
Powdered Milk
Creamer
Cheese
Vanilla Extract (optional)
Lumpia or Spring Roll Wrapper
Canola Oil
Cornstarch
Water

PREPARATION and COOKING:

Cut the coconut meat into small pieces. Set aside and prepare the rest of the ingredients.

Pre-heat a pan in a stove then put the coconut meat and coconut juice. Bring it to a simmer on low heat until the coconut juice reduces. Then add powdered milk, stir to mix until the powder dissolves.

Then add evaporated milk, condensed milk and creamer. Mix them thoroughly and continue cooking for a few minutes until the coconut meat becomes soft and tender. Add vanilla extract and continue stirring. Then add the cheese and mix them well. Continue cooking until the mixture becomes a bit dry and creamy.

Put off the heat and transfer the buko pie mixture in a bowl and let it cool down.

Then prepare a slurry out of cornstarch and water to seal the wrapper.

After cooling down, put 1 tbsp of buko pie mixture into a spring roll wrapper and roll it, then close it with the aid of the slurry. Continue doing this process until they are finished.

Let us now fry the buko pie turon.

Heat some canola oil in a pan and then fry the buko pie turon by batch until they are all finished.

And there it is...all done.
This is so yummy!! It's creamy and very savory inside plus the crispy wrapper made it more tempting that you can't stop taking more bites.