The very first pie I posted was ‘Habi’ (Weave) Buko Pie. I am following it up with this Filipino version of panna cota. I gave its name, ‘Sapin Sapin’ (Layers) Coconut Panna cota Pie. Unlike the famous Filipino native kakanin, sapin sapin that is made of glutinous rice, coconut, condensed milk with ube and langka (jack fruit) flavors, this pie consists of gelatin and coconut cream. Tastes like kakanin (rice cake) but different texture. It is rich in goodness with layers of flavors that blend well. One can eat as much as he can without the guilt feeling because it is also low in carb. 😋
Pie Filling:
1 (7 g) envelope Knox gelatin
1/4 cup coconut milk
1/2 cup sugar
2 1/2 cups coconut cream
2 tablespoons ube halaya/ube jam
10 g langka/jackfruit preserve, sliced
2 drops ube flavour
yellow gel food colour
1. On a pie pan, place desiccated coconut and coconut oil mix them well.
2. Spread mixture evenly to cover bottom, side and rim of pan.
3. Bake at 350 degrees for 15 minutes or until golden brown in color. Refrigerate.
Pie Filling:
1. Add gelatin to 1/4 c coconut milk, let it bloom for 3-5 minutes. Set aside.
2. In a small casserole, warm coconut cream and sugar. Mix until sugar dissolves.
3. Add gelatin mixture, stir until well combined and dissolved. Turn off heat.
4. In a measuring cup, pour 1 cup of the mixture, add sliced langka and some yellow food color. Stir and let it steep for 5 minutes.
5. Run the mixture through a strainer while pouring in the pie pan.
6. Refrigerate and wait until mixture sets.
7. Measure again 1 cup of the mixture, add ube halaya/jam and ube flavour and stir.
8. When langka/jackfruit layer sets, pour and run through a strainer the ube mixture
9. Lastly, allow ube layer to set before pouring the remaining mixture from the casserole.
10. Cover pie and refrigerate overnight. Best served and sliced when cold.
Enjoy and Happy cooking!
Ingredients:
Crust:
100 g unsweetened desiccated coconut
40 g coconut oil
Pie Filling:
1 (7 g) envelope Knox gelatin
1/4 cup coconut milk
1/2 cup sugar
2 1/2 cups coconut cream
2 tablespoons ube halaya/ube jam
10 g langka/jackfruit preserve, sliced
2 drops ube flavour
yellow gel food colour
Preparation:
Pie Crust:1. On a pie pan, place desiccated coconut and coconut oil mix them well.
2. Spread mixture evenly to cover bottom, side and rim of pan.
3. Bake at 350 degrees for 15 minutes or until golden brown in color. Refrigerate.
Pie Filling:
1. Add gelatin to 1/4 c coconut milk, let it bloom for 3-5 minutes. Set aside.
2. In a small casserole, warm coconut cream and sugar. Mix until sugar dissolves.
3. Add gelatin mixture, stir until well combined and dissolved. Turn off heat.
4. In a measuring cup, pour 1 cup of the mixture, add sliced langka and some yellow food color. Stir and let it steep for 5 minutes.
5. Run the mixture through a strainer while pouring in the pie pan.
6. Refrigerate and wait until mixture sets.
7. Measure again 1 cup of the mixture, add ube halaya/jam and ube flavour and stir.
8. When langka/jackfruit layer sets, pour and run through a strainer the ube mixture
9. Lastly, allow ube layer to set before pouring the remaining mixture from the casserole.
10. Cover pie and refrigerate overnight. Best served and sliced when cold.
Enjoy and Happy cooking!
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