Ingredients with Measurements:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of sugar
- 1 egg
- 1 cup of coconut milk
- 1/2 cup of water
- 2 cups of grated coconut meat
- 1/2 cup of brown sugar
- 1/2 teaspoon of cinnamon powder
- Vegetable oil for frying
Special equipment needed:
- Mixing bowl
- Whisk
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. Add the egg, coconut milk, and water. Whisk until the batter is smooth.
3. Add the grated coconut meat and mix well.
4. In a separate bowl, mix the brown sugar and cinnamon powder.
5. Heat the vegetable oil in a frying pan over medium heat.
6. Scoop a spoonful of the batter and drop it into the cinnamon sugar mixture. Coat the batter with the mixture.
7. Using a slotted spoon, carefully place the coated batter into the hot oil. Fry until golden brown.
8. Remove the fried buko maruya from the oil and place it on a paper towel to remove excess oil.
9. Repeat the process until all the batter is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 180
Fat: 7g
Carbohydrates: 29g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or cornstarch.
- Coconut milk can be substituted with regular milk or almond milk.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add mashed bananas to the batter for a banana-coconut flavor.
- Use pandan leaves or vanilla extract for added flavor.
- Add chopped nuts or chocolate chips to the batter for added texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the buko maruya to ensure it cooks evenly.
- Do not overcrowd the frying pan to prevent the buko maruya from sticking together.
- Serve the buko maruya while it's still warm for the best taste and texture.
Storage instructions:
Store the leftover buko maruya in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the buko maruya in the oven or toaster oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the buko maruya on a platter with a sprinkle of powdered sugar and a drizzle of honey.
Garnishes:
Garnish with fresh coconut shreds or chopped nuts.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the batter is too thick, add more water or coconut milk.
- If the buko maruya is too oily, let it drain on a paper towel for a few minutes before serving.
Food safety advice:
- Make sure the oil is not too hot to prevent the buko maruya from burning.
- Use a slotted spoon to remove the buko maruya from the oil to prevent burns.
Food history:
Buko maruya is a popular Filipino snack that originated from the Visayas region. It is made with grated coconut meat and fried to a golden brown.
Flavor profiles:
Buko maruya has a sweet and nutty flavor with a crispy texture on the outside and a soft and chewy texture on the inside.
Serving suggestions:
Serve the buko maruya as a snack or dessert.
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Region: Filipino