Pan de Coco (Coconut Roll)

Afternoon snacking is a sport in the Philippines. Well, not really but it might as well be. Thanks to the Spaniards for introducing Merienda to us which translates to picnic in Spanish to snack in Tagalog. Bakeries in the Philippines would have people riding bikes carrying all kinds of baked goods kept warm in Styrofoam boxes. They would honk their little horns yelling out what's on the menu for the day. One of the old time favorite is Pan de Coco. Goes great with a cup of coffee for the old folks and a Coke for the kids.

Pan de Coco

Pan de Coco

Bun Recipe (sans the sesame seeds)

Coconut stuffing

2 1/2 cups sweetended coconut flakes

1/2 cup water

1/2 cup sugar

1/2 cup condensed milk

1 tsp vanilla extract

2 1/2 tbsp cornstarch stirred in to 1/4 cup water

Procedure

-In a saucepan, put the sugar, water and condensed milk  and bring to a boil

-Add the coconut flakes and vanilla and mix well

-once it's mixed, slowly pour the cornstarch slurry slowly and once the mixture has thickened, remove from the fire, set aside and let cool.

Once the dough has rested, divide it in to 18-20 pieces

roll each piece to a ball then flatten it

put 1 tbsp of filling in the center then gather the sides to cover the filling and pinch to seal the dough

let the dough rise for another 45 minutes to an hour and preheat the oven to 350

brush the tops with egg wash and bake for 25 minutes until golden brown

serve warm with a cup of coffee :)