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Thursday, July 5, 2012

Easy Pan de Coco

Pan de Coco has always been a favourite of many Filipinos.  It brings back a lot of memories to most people.  It's like going back to childhood when you were walking to your school and stop at a small store to buy your baon which would usually be a pan de coco or a simple monay.  Either one would make your tummy filled up just until it's time for you to go home again to eat lunch.

Ingredients
Choose any of the recipe for dough.
beaten egg for glazing
Filling
dessicated coconut
coco jam (Lily's)

Procedure
Divide the dough into balls ( to the size that you prefer).  Roll each ball making sure that the center is thicker than the edges.
Sprinkle the center with dessicated coconut.
Top the coconut with 1 tsp of coco jam.
Sprinkle the coco jam with dessicated coconut.
Gather the edges of the dough and seal together by pinching.
Place them in a lightly greased pan with the sealed side at the bottom.
Make some holes using fork.
Let them rest for 1 hour.
Glaze with beaten egg.
Bake for 15 minutes in a 180C preheated oven.  The length of baking time would depend on the size of your pan de coco.  Remove  from oven when they become shiny golden brown on top.

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