Ingredients with Measurements:
- 1 can of nata de piña (pineapple jelly), drained and chopped
- 1 cup of desiccated coconut
- 1 cup of all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of unsalted butter, melted
- 1/4 cup of milk
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9x9 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line the baking pan with parchment paper.
2. In a mixing bowl, combine the flour, baking powder, and salt. Whisk until well combined.
3. In another mixing bowl, whisk together the melted butter, brown sugar, milk, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chopped nata de piña and desiccated coconut.
6. Pour the mixture into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let it cool completely in the pan.
9. Once cooled, remove from the pan and cut into bars.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes 9-12 bars.
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 8g
Cholesterol: 25mg
Sodium: 200mg
Total carbohydrates: 26g
Dietary fiber: 2g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- You can use any other flavor of nata de coco instead of pineapple.
- You can use sweetened shredded coconut instead of desiccated coconut.
- You can use coconut sugar instead of brown sugar.
Variations:
- You can add chopped nuts or chocolate chips to the mixture.
- You can drizzle melted chocolate on top of the bars for added sweetness.
Tips and tricks:
- Make sure to drain the nata de piña well before chopping it.
- Do not overmix the batter as it can result in tough bars.
- Let the bars cool completely before cutting them to prevent them from falling apart.
Storage instructions:
Store the bars in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the bars in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Arrange the bars on a platter and sprinkle some shredded coconut on top for added texture.
Garnishes:
You can garnish the bars with fresh pineapple chunks or mint leaves.
Pairings:
These bars go well with a cup of hot tea or coffee.
Suggested side dishes:
These bars can be served as a dessert on their own.
Troubleshooting advice:
- If the bars are too dry, add a little more milk to the batter.
- If the bars are too wet, add a little more flour to the batter.
Food safety advice:
Make sure to use clean and sanitized utensils and equipment when preparing the bars.
Food history:
Nata de piña is a popular dessert ingredient in the Philippines. It is made from fermented pineapple juice and is commonly used in desserts and drinks.
Flavor profiles:
These bars have a sweet and tropical flavor with a chewy texture from the nata de piña and a crunchy texture from the desiccated coconut.
Serving suggestions:
Serve these bars as a sweet snack or dessert after a meal.
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Region: Philippine