Pan de coco

Filled before the second prove, so the coconut sets inside the crumb rather than on it.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (milk).

Ingredients

the dough

• 500 g strong white flour
• 80 g caster sugar
• 7 g fast-action yeast
• 1 teaspoon salt
• 250 ml warm milk
• 1 egg
• 60 g butter, soft

the filling

• 250 g desiccated coconut
• 150 g muscovado sugar
• 150 ml coconut milk
• 30 g butter

Method

1. THE FILLING GOES IN BEFORE THE SECOND PROVE, not after baking. It steams inside the dough and ends up part of the crumb; added later it sits in a hole.
2. Cook the filling first: coconut, muscovado, coconut milk and butter in a pan for 6 to 8 minutes until it leaves the side of the pan in a mass. Cool completely -- warm filling kills the yeast it touches.
3. Mix the dough, knead 10 minutes to a smooth, elastic ball, and prove 1 hour until doubled.
4. Divide into 12, flatten each into a disc, put a heaped tablespoon of filling in the middle and PINCH THE SEAM SHUT PROPERLY, then set them seam down. A lazy seam opens in the oven and the filling runs out and burns.
5. Prove 45 minutes on a lined tray.
6. Bake at 180C for 16 to 18 minutes until golden.
7. Brush with a little milk while hot for shine.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes