Pan de Coco and Pan de Ube
This is my first time to post for Lasang Pinoy Sunday Edition. Lasang Pinoy, Sundays (or LaPiS) is a weekly food event that showcases Filipino Tastes focusing on food photography. This week, the theme is bread. And the look on my husband’s face when I told him about it is just a classic. “What? More bread?!” For the past few weeks (or probably a couple of months), I have been learning and practicing how to bake bread. And with only two people in the house, my bread experiments either end up at my neighbors’ coffee tables or in our freezer! I am running out of freezer space! To make room, I served a “bread-themed” menu on our monthly get-together with friends: ciabatta, wholewheat french bread, focaccia. So you can sympathize with my husband for getting a little bit alarmed with my current plans. Even when I told him I will be making Pan de Sal (which is something he likes to eat for breakfast–sometimes), it was not enough to convince him to “get on board” with the experiment. Not that it requires time-consuming, mind-boggling input from him except taste-testing the food. Nope. He wasn’t buying it.
The upside of it all is that: I rule the kitchen. (Mwahahaha!). Nobody else is actually allowed to “hang out” in my kitchen, except my dog. So I can, strictly speaking, do whatever I want. (hey, it’s a free world!) But I don’t want to be on my husband’s bad side either especially if I wanted a new double oven for summer. I decided to do my pan de sal experiment (I was planning on making multi-grain pandesal from my wholewheat pandesal recipe) some other time. Maybe I’ll just post something from one of my previous experiments. Or photos from our bread-themed party last week. Then I received an email my childhood friend Carlos who is now living in Los Angeles. He’s not feeling well, suffering from asthma the poor thing. My nurturing instinct kicked in immediately. Why is it that the first thing we want to do when somebody is sick is to feed them? I crave my comfort food even when I am just suffering from the common cold. A hot bowl of arroz caldo, hot calamansi juice, pandesal with cheese– oops…there’s that pandesal again. I am in Lake Tahoe and can’t possibly drive to Los Angeles just to deliver freshly-baked pandesal to my “ailing” friend Carlos. But I can certainly make something that will last the 2-3 days it will take for a priority mail package to get from my post office to his house! And so my PAN DE COCO and PAN DE UBE bread rolls were born.
I have been meaning to make pan de coco from the Challah bread dough I learned to make from Artisan Bread in Five Minutes a Day book. I love that I can freeze portions of the dough and take it out when I need it. A bag of unsweetened shredded coconut and a jar of ready-made ube jam and we’re cooking with gas!
Pan de Coco
- 1 pound challah dough at room temperature
- 2 cups unsweetened shredded coconut
- 1 cup sugar or honey
- 1 tsp vanilla
- 1/2 cup water
- Mix all ingredients in a pan and simmer on medium heat until all liquid is absorbed. Set aside to cool. Best made the day before and refrigerate until it is time to use.
- Dust dough with flour and roll into a ball. Let rest for 10 minutes. Divide into two smaller balls.
- Take one dough and roll out into a rectangle about 1/4 inch thick. Place coconut filling in the center of rectangle leaving 1/2 inch on all sides. Roll lenghtwise as if making cinammon rolls and seal seams and ends. Flatten a little bit on top then divide (using sharp knife or pasty cutter) into 6 equal portions.
- Place in baking sheet (lined with parchment paper) about an inch apart, cover with plastic wrap or kitchen towel and let rest until doubled in size (mine took one hour).
- Preheat oven 350F. Remove plastic cover and brush top of dough with egg wash.
- Bake for 15 – 20 minutes or until golden brown. Cool in wire rack.
To make Pan de Ube:
Follow the same instructions as above for the dough. Place ready-made ube jam enough to cover the rectange with 1/2 inch space left all around. Fold, cut and let pieces rest until doubled. Bake at 350F for 15 – 20 minutes or until golden brown. Cool in wire rack.
Notes: You can also make these bread into rolls, placing a tablespoon worth of filling in each flattened roll of dough. I wanted my bread to look like the ones we used to buy at our local bakery store where we grew up so I flattened them instead of shaping into rolls.