Dish from Chef Gene Gonzalez’ Culinary Elite Series demo, “Culinary Gems from Old Pampanga”
Pasta Juan
For the crust
- 1 cup MAYA All-Purpose Flour
- 1/3 cup shortening or lard
For the topping
- 4 cups sugar
- 1 cup water
- grated meat of 2 coconuts
- 5 egg yolks
- 125 grams unsalted butter (melted)
- 3 tablespoons flour
For the crust
- Combine all ingredients and knead on a floured surface until smooth. Roll out the dough and fit into a baking pan.
Main Instructions
- In a large cooking pot, combine sugar and water. Boil until the syrup forms a soft ball when a little is dropped into a cup of cold water. Add the coconut meat, stirring constantly. Remove from heat.
- Add egg yolks one by one.
- Return to low heat. Add butter, mixing constantly. Add flour and mix thoroughly. Remove from fire then mix about 3 minutes.
- Spread mixture evenly on prepared crust. Brush top with egg yolks. With a knife, cut into desired portions.
- Bake 15-20 minutes at 350F or until coconut is lightly browned.
- Wrap individually in wax paper or store in alright container.
3 Comments
This recipe looks very good, however, I would like to know the size of the baking pan.
Thanks.
Let me get that info from you ma’am. We’ll contact Chef Gene.
The size of the pan is 9 x 12 inch according to Chef Gene. Enjoy making your Pasta Juan! 🙂