It's been weeks now that I've been craving for this *Macapuno Tart* and still can't get enough of it.
So here's a scrumptious foto for you...desserts anyone? ^-^
*Macapuno is a variety of coconut palm that does not contain
water inside the coconut shell.
The "meat" of the coconut is a soft jelly-like substance
The fruit looks like a regular "niyog" (coconut) except it is bigger.
Farmers have a way of knocking on the nut to determine if they have macapuno or niyog inside.
Its meat is as thick as the niyog but softer, making it easy to grate.
It's cooked with sugar, sometimes with dayap for flavoring and usually served as a dessert (either with candy, cake or ice cream).*
Ps: I finally found a recipe for making this tart...
6 cups all-purpose flour
1/4 cup white sugar
1 tsp. fine salt
1 1/2 shortening or margarine (chilled)
1 cup cold water
Mix together flour, salt & sugar. Cut-in shortening, using a pastry blender or 2 knives. When it turns into cornmeal size, add water gradually while mixing lightly with hand. Then, roll out on a board and using a round cutter, cut to fit muffin pans. Grease muffin pans before fitting in dough.
* 3 cups sweetened macapuno (or macapuno preserves)
* 1/4 cup butter or margarine
* 6 eggs yolks
Melt butter in a low fire. Then, fold in macapuno and beaten egg yolks. Blend well. Fill in muffin pans with molded dough bake in a preheated oven at 350F for 15 minutes or until tart becomes light brown.
Wednesday, November 11, 2009