|Macapuno Pie --- Photos by Trevor Joyce|
It has been forever since I posted something in my blog and just insanely crazy busy still. I can’t really wait till things get back to normal. Normal means at least all my clothes are out of the suitcases and boxes… well at least just a couple more weeks. Well having said that, busy or not, I need to have a post for this month’s Kulinarya Cooking Challenge. Thanks to Sefie and Connie who came up with this month’s theme: Flowers
Oh-oh… very challenging! I have been searching for different Filipino dishes with flowers but I was stumped. Then the other day, my husband said that we have a lot of pansies in our garden. He also said that they were edible and should use it in my salads and garnish! So there’s my answer— Pansy! But with what??? I just don’t want to make a salad dish since it seems not so Filipino at a glance
Pansy has a very very mild mint flavor and has so many different colors. Really good for garnish in desserts and in cocktails. So here’s what I came up…
Ingredients: (By the way this a “Macapuno Pie in Hurry” since I just have to write this post and make this pie in between my food prep for my next event)
- 12 oz. jar macapuno balls (sweetened)
- 12 oz. jar macapuno strings (sweetened)
- 1 can evaporated milk
- 2 egg yolks
- 2 tsp cornstarch
- 2 store bought graham cracker crust
- In a non-stick pan, combine the macapuno balls, macapuno strings and evaporated milk. Simmer.
- Add egg yolks and blend. Simmer for few minutes.
- Dissolve cornstarch into the mixture and stir constantly until mixture is thick.
- Remove from fire and pour into the crust.
- Top with pansy. Sprinkle granulated sugar on the flower.
- Bake pie at 350F until golden brown.