Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 cups grated buko (young coconut)
- 2 tablespoons pandan extract
- 2 tablespoons sesame seeds
Special Equipment Needed:
- Bowl
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a bowl, whisk together the flour, baking powder, salt, and sugar.
2. Add the water and vegetable oil and mix until a dough forms.
3. Knead the dough until it is smooth and pliable.
4. Roll out the dough on a lightly floured surface to 1/4-inch thickness.
5. Cut the dough into 2-inch circles using a biscuit cutter or the rim of a glass.
6. Place the circles on a parchment-lined baking sheet.
7. In a bowl, mix together the grated buko, pandan extract, and sesame seeds.
8. Place a teaspoon of the buko mixture in the center of each circle.
9. Fold the circles in half and press the edges together to seal.
10. Bake at 350°F for 15 minutes or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: Makes about 24 shakoy
Nutritional Information:
Calories: 120
Fat: 5g
Carbohydrates: 17g
Protein: 2g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with coconut oil.
- Pandan extract can be substituted with vanilla extract.
Variations:
- The buko mixture can be replaced with a mixture of grated cheese and sugar.
- The shakoy can be deep-fried instead of baked.
Tips and Tricks:
- Make sure to knead the dough until it is smooth and pliable.
- Make sure to press the edges of the circles together firmly to ensure that the filling does not leak out.
Storage Instructions:
The shakoy can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The shakoy can be reheated in the oven at 350°F for 5 minutes or until heated through.
Presentation Ideas:
The shakoy can be served on a platter with a side of sweetened condensed milk or chocolate syrup for dipping.
Garnishes:
The shakoy can be garnished with toasted sesame seeds or grated coconut.
Pairings:
The shakoy pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
The shakoy can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached.
- If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached.
Food Safety Advice:
- Make sure to wash your hands thoroughly before handling the dough.
- Make sure to keep the dough and the filling covered while not in use.
Food History:
Buko pandan shakoy is a Filipino snack that is traditionally served during celebrations. It is made with a sweet dough that is filled with a mixture of grated buko (young coconut) and pandan extract.
Flavor Profiles:
Buko pandan shakoy has a sweet and nutty flavor with hints of pandan.
Serving Suggestions:
Buko pandan shakoy can be served as an afternoon snack or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino
Taste: Sweet, Creamy, Coconutty, Pandan, Pandan-Flavored